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Quality Assurance & HACCP
HACCP is a program designed to help food processors prevent chemical and physical hazards and harmful bacteria from developing in their products. It is part of an overall quality assurance program that emphasizes prevention by controlling the production environment and keeping accurate records of actions taken during key processing steps.
The following article, Developing a HACCP Program: Some Tips for the Farmstead Cheesemaker, was written by Mary Falk of LoveTree Farmstead. In the document, she provides information on developing your own HACCP program.
Developing a HACCP Program: Some Tips for the Farmstead Cheesemaker
Here is another article on developing a HACCP plan as part of an overall Food Safety plan, prepared by the Committee for the Assurance of Wisconsin Dairy Plant Safety.
Wisconsin Dairy Food Safety Manual
Continuing Education and Short Courses for the Food Professional are offered by the University of Wisconsin-Madison, College of Agricultural and Life Sciences, Department of Food Science, Cooperative Extension. Each year they offer a Dairy HACCP Workshop. Contact course instructor Marianne Smukowksi at 608-265-6346 or the Program Coordinators at 608-262-3046 for further information.
