Artisan Food Safety Supplier Management Short Course

 

Supplier management isn't easy in the dairy industry. Failure to ensure the integrity of your supply-chain will result in either quality of food safety issues – guaranteed!

In the spirit of collaboration, Dairy Farmers of Wisconsin has teamed up with the Innovation Center for U.S. Dairy to provide artisan dairy processors a one (1) day short course devoted to food safety supplier management. The course was developed by dairy industry professionals and instructors are leaders from across the dairy industry.

This course is limited to small, artisan and farmstead operators. Future offerings will be held in other locations throughout the state.

 

Course Overview

The course is designed for artisan dairy processors and suppliers who are seeking to assure the food safety performance of their supply-chain. Attendees will be able to identify, quantify, and mitigate risk from ingredients packaging, equipment and services. Best of all – attendees will have tools and tricks that they implement immediately upon returning to the plant!

Learning Objectives

Topics covered will include the following:

  • RISK ASSESSMENT CALCULATOR that integrates an assessment of potential supplier risk, materials risk, and intended use risks
  • FOOD SAFETY GUIDANCE DOCUMENT with minimum practice and best practice elements for suppliers in your dairy company's supply chain
  • PRACTICE SESSIONS that allow attendees to use the Tool Kit and apply it to developing simulated supply programs to mitigate food safety risk. Students also learn to link the risk assessment calculator to practices from the guidance document.
  • BEST PRACTICE SHARING and NETWORKING with peers from across the industry.

Course Prerequisites

Strong understanding and working knowledge of prerequisites programs / cGMPs required. A basic understanding of supplier management is highly recommended.

Learning Assessment

There is no formal assessment with this course. Learning will be assessed throughout the duration of the course so participation is mandatory.

Continuing Education Credits

Attendance and successful completion of the course could be applied to numerous professional certifications from organizations such as the American Society for Quality, American Cheese Society, Institute of Food Technologists, and Research Chefs Association.

Course Details

This one (1) day course, co-sponsored by Dairy Farmers of Wisconsin and Dairy Management Inc., is open to all small, farmstead and artisan Wisconsin cheese and dairy companies. The course will begin at 8:00 AM and will end no later than 4:30 PM. Attendance will be limited to the first 15 registrants, so please register early. Cost of the course will be $49.00 and will cover registration, all materials, lunch and breaks each day. Due to popular demand, DFW reserves the right to limit the number of attendees to 1 per company per location.

 
Friday, September 20, 2019
Blackhawk Technical College
210 4th Avenue
Monroe, WI 53566
608.758.6900
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Contact

For questions regarding these or any other courses, contact Adam Brock at abrock@wisconsindairy.org or 608.203.7223.

We look forward to your attendance and participation as we work to ensure Wisconsin continues to be a leader in dairy food safety!

 
Registration
(Please submit a new registration form for each attendee)
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 (Registrations remaining: 12)

PAYMENT:
Please mail a check payable to Dairy Farmers of Wisconsin for $49.00 along with a printed copy of your registration confirmation (will be emailed after registration is completed) to:

Dairy Farmers of Wisconsin
PO Box 8717
Carol Stream, IL 60197-8717


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