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Event Details

Date

April 13 - April 14, 2017

Time

8:00 AM - 5:00 PM

Location

CCE Jefferson County
203 North Hamilton St
Watertown, NY 13601

Cost

$600.00 NYS Early Fee (prior to 3/17/17)
(additional attendee $600.00 ea.)

$725.00 Out-of-State Early Fee (prior to 3/17/17)
(additional attendee $725.00 ea.)

After 3/17/17 Costs: $725 for NYS; $900 out-of-state

Host

Harvest NY and Cornell Dairy Extension

Anika Zuber
585-813-3539


HACCP/Food Safety Plans

April 13 - April 14, 2017

HACCP/Food Safety Plans
Harvest New York Specialists Carl Moody and Anika Zuber will be teaching this course where participants will take a hands-on approach to learning about HACCP and Food Safety Systems. Participants will break up into groups and you will receive guidance in developing specific plans for your facility. At the end of the workshop you will have a good start to developing Food Safety Systems. We will also assist in meeting FSMA and 3rd party audit requirements.

Time and agenda to be announced soon.

For more information about this event, contact Anika Zuber or Carl Moody. Registration questions should be addressed to Louise Felker.





calendar of events

Upcoming Events

Fluid Milk Processing for Quality and Safety (Online Course)

January 1 - June 30, 2018

This online workshop (with rolling registration) is designed for those involved and interested in fluid milk processing and testing with the intent of providing the tools to support and improve on quality assurance/control and food safety programs for bottled milks. While the course design assumes participants have some prior knowledge of dairy microbiology & processing (e.g., Dairy Science & Sanitation Course), critical concepts will be reviewed and expanded on for those who do not. This course can be taken as a stand-along program, but it also fulfills the core training requirement of a Cornell Dairy Foods Certificate for Fluid Milk Processing for Quality and Safety after all required prerequisite courses have been taken (e.g., Dairy Science & Sanitation, HACCP, HTST).
view details

Dairy Science and Sanitation Workshop

May 15 - May 16, 2018
8:00 AM - 5:00 PM
Colchester, VT

The Dairy Science and Sanitation Workshop is tailored to dairy processing personnel and is designed to help participants understand the basic principles of dairy science and safety, as well as emphasize dairy processing establishment needs related to dairy sanitation to ensure that proper programs are conducted in their establishments. 
view details

Fluid Milk Processing for Quality and Safety (Online Course)

July 1 - December 31, 2018

This online workshop (with rolling registration) is designed for those involved and interested in fluid milk processing and testing with the intent of providing the tools to support and improve on quality assurance/control and food safety programs for bottled milks. While the course design assumes participants have some prior knowledge of dairy microbiology & processing (e.g., Dairy Science & Sanitation Course), critical concepts will be reviewed and expanded on for those who do not. This course can be taken as a stand-along program, but it also fulfills the core training requirement of a Cornell Dairy Foods Certificate for Fluid Milk Processing for Quality and Safety after all required prerequisite courses have been taken (e.g., Dairy Science & Sanitation, HACCP, HTST).
view details

Announcements

2018 NY Produce Auction Locations and Contact Info

Produce auctions in New York State have been formed so that produce growers have a way of marketing their product to quality minded buyers through open competitive bidding. A map of produce auction locations across the state is provided along with auction days, times, and contact information.

Unsure how to purchase at a produce auction? Our updated How To guide will give you some quick pointers on the auction terminology and how to make purchases at an auction.

Growing for Wholesale Guidelines Available

Grading and packing guidelines are now available for 16 commonly grown specialty crops in NYS: broccoli crowns, Brussels sprouts, corn, green peppers, cucumbers, green cabbage, red cabbage, savory cabbage, cauliflower, eggplant, green beans, jalapenos, poblanos, Hungarian hot peppers, summer squash, and zucchini.

Acceptable quality standards and common defects that should be sorted out on the grading line are depicted in these resources, both visually and in outline form. Find all of the grading sheets here.

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