This online course - developed by CINA instructors at Cornell's College of Agriculture & Life Sciences - 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 training is entirely self-directed without a live component. The recorded content will be available for one month upon registration. Note that this class is a scaled-down version of GMPs, Safety, and Sanitation for Cidery Owners and Operatorsdesigned for employees. It does not count towards CINA’s Advanced Certificate in Cider & Perry Production.
LEARNING OBJECTIVES
This course aims to teach students to:
- Understand the importance of Good Manufacturing Practice (GMP), Quality Assurance (QA) & Quality Control (QC) in all aspects of the cider and perry production process to ensure product and process safety and quality
- Have a fundamental knowledge and understanding about the principles, range, and application of GMP, QA and QC systems and method
- Recognize and review the development and implementation of GMP operations throughout the whole cider and perry manufacturing process
COURSE FORMAT
Length: This online course is self-directed and open for one month upon registration. There is about 90 minutes of recorded content, plus an estimated two hours of independent study.
Evaluation: Receive a score of 80% or higher on the the 20-questions multiple-choice quiz at the end of the course
Modular Credit: None. If you choose to take the advanced course, GMPs, Safety, and Sanitation for Cidery Owners & Operators, at a later time, you will receive a $150 discount on your registration (1.0 Module Credits towards the Advanced Certificate in Cider & Perry Production).
Prerequisite: none