19 March 2018
Although the GGHP is now public and can be used by any European farmhouse or artisan cheese and dairy producer, it is obvious for the FACEnetwork’s members that the distribution of the Guide will benefit if it is accompanied by trainings.
FACEnetwork’s ambition is to reach as many European artisan and farmhouse cheese and dairy producers as possible through short training sessions on how to use the GGHP. A large scale training program will be necessary, based on the training/information of a large network of technicians in the different European countries. They will then be able to train groups of producers on a large and lasting scale.
In order to develop this training for technicians, a program called TEACHEESY, funded by ERASMUS+, will be carried out between September 2017 and August 2019. TEACHEESY involves preparing the training tools and methodologies, followed by the training of the future trainers. The team consists of almost the same experienced producers and technicians from FACEnetwork that have been previously involved in the writing of the GGHP:
You can download the Guide in 24 languages on this page, click on: “Guidance provided by EU Stakeholders organisations”, then on “Good Hygiene Practices in the production of artisanal cheese and dairy products” and then on “EN/…” close to “European Guide for Good Hygiene Practices in the production of artisanal cheese and dairy products”
The first training sessions will take place during the autumn of 2018, mainly for a target public of technicians, in the 5 following countries: Spain, Italy, Poland, Germany, France. These sessions will be open to all the technicians from FACEnetwork’s members organisations.
Dates, places and all conditions for participation will be communicated in the next months on this website.