Hygiene in Farm Dairy Products : Knowing and mastering regulations, basic hygiene rules, pathogenic microorganisms, physical/chemical/microbial hazards. Help setting up a Management Sanitary Plan, using the European GBPH, HACCP methods, self-checks and traceability – 2 days for initial training or 1 day for updating
Choose your transformation project : Discover the basics of the main major cheese transformations: fresh products, lactic, soft, spun, blue-veined and pressed cheeses. Assistance in the implementation of products adapted to the exploitation of each one. Adapted health control – 1 to 5 days depending on needs
Soft cheeses and spun cheeses (mozza): Understand and acquire the fundamentals to master all the manufacturing steps depending on the milks and the rates – 1 to 2 days depending on the needs
Lactics : Understand and acquire the fundamentals to master all the stages of production, from seeding, to refining, including accidents – 1 to 2 days depending on needs