This course is intended to equip cheese makers with a working knowledge of food safety concepts and how to implement food safety preventive control plans. The class will learn how to assess the risk associated with various cheese making processes, and how to mitigate risk via good manufacturing practices (pre-HACCP) including effective cleaning and sanitation protocols, and HACCP based hazard control. The technical principles of quality assurance in the cheese industry will also be discussed. Finally, the course includes training on the regulations and policies that govern cheese making in Canada.