HACCP Training Course 7/12-14


Winnie on Spring Pasture

UVM professor Londa Nwadike is offering a three day training course in Hazard Analysis and Critical Control Points (HACCP) for meat and poultry processors. See the announcement for details. This can also be accessed from the UVM Food Safety for Producers and Processors web page. The classes will be held in Barre, Vermont.

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Tiny Cottage: 72°F/67°F

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About Walter Jeffries

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2 Responses to HACCP Training Course 7/12-14

  1. Robert says:

    Hey there Long time,

    I have been working our farm for just over three years now thank you for your wisdom. I have been trying to find a source for whey. No luck, Any suggestions? I have the means of p[icking it up. Also I do have a source for cheese. What is you take on this subject? I also have a source for milk….. I’m unsure of the practices on that. We are trying to go organic. Advise? Thanks!

    • If you have a source of milk, use it. When you get the milk home, make yogurt which makes it more digestible. It is easy to do. See here for what we do. Basically it is a matter of adding culture and letting it sit in a warm place. Kefir is another option – I have not yet tried that. The source of cheese should have a byproduct of whey – what are they doing with it right now?

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