This self-directed online course introduces key quality, safety, and sanitation practices in food production, focusing on Good Manufacturing Practices (cGMP), preventive controls, occupational safety, sanitation, and record-keeping. This training helps cidery owners and operators ensure product safety, quality, and efficient operations throughout production, and includes the development of a HACCP plan.

This self-directed online course is designed primarily for cidery staff to meet annual safety requirements. It focuses on the eight key sanitary conditions and practices found in current Good Manufacturing Practices as they apply in a cidery. The course will also cover quality assurance, quality control and touch on fundamentals of HACCP.

This immersive 5-day course offers hands-on learning in cider and perry production covering fermentation, maturation, and quality assurance. Participants will explore cider science, gain practical cidery skills, and apply quality control methods. By the end, they’ll have both theoretical knowledge and practical experience in quality cidermaking.