‘Farm to Factory’ Conference Highlights Food Safety

Small-scale food processors advised to write down production procedures

Brian Ogden checks a Tourmalet pressed sheep's milk cheese from the French Pyrenees mountains while he works at New York's Artisanal Cheese Center on Oct. 13, 2006. AP/Richard Drew

NEWBURGH—Michele Pfannenstiel explained the importance of food safety at the Mid-Hudson Valley Food Processing Conference: From Farm to Factory on June 18 in Newburgh.

Her company, Dirigo Food Safety, helps food companies navigate all levels of food safety regulation.

Pfannenstiel told conference goers of the time she met with a Hudson Valley couple making artisanal raw milk cheese. They needed her help to sell to a national cheese distributor.

Attendees at the Mid-Hudson Valley Food Processing Conference: From Farm to Factory in Newburgh on June 17, 2016. Yvonne Marcotte/Epoch Times