Another Successful Safety Seminar for Apple Cider Producers

On August 17^th, 2004 OMAF hosted its fourth Food Safety Seminar for Apple Cider Producers. These seminars have been well received by the cider industry as a time to meet other producers, have their questions answered and to learn some valuable information regarding safety and other aspects of apple cider production. The meeting was attended by approximately 15 producers and a number of officials from Local Health Units, the Canadian Food Inspection Agency and OMAFRA. Eckhard Lutz hosted the conference at his facility (Lutz Orchard), where a Goodnature Flash Pasteurizer was installed approximately 4 years ago. Eckhard gave a talk on pasteurization, why he chose to go that route and the effects it has had on his business. He also gave a demonstration of the pasteurization process for attendees. Other topics covered at the seminar included:

• Impact of the juice HACCP Rule on the Michigan Cider Industry.
  Presented by Bob Tritten, Michigan State University
  

• The Michigan Cider Makers Guild
  Presented by Bob Tritten, Michigan State University
  

• Patulin – Orchard Management to Reduce Moulds
  Presented by Marg Appleby, IPM Specialist, OMAF
  

• Nutrition Labeling – How and What
  Presented by Karl Probst, Program Officer, CFIA

• GMP’s in Cider Production
  Presented by Paul Bailey, Project Manager, OMAF

The workshop received excellent reviews by everyone in attendance. Folders including presentations and supplementary information were mailed out to all Cider Pressers in Ontario who were unable to attend the seminar. If you are interested in receiving any information from this seminar, please contact Sarah Holmes at 519-826-5996. Stay tuned for the next seminar in our series!