BRC Global Standard for Food Safety – Issue 8

Dairy Farmers of Wisconsin announces a regional course entitled "BRC Global Standard for Food Safety – Issues 8”. Kim Onett from NSF Center for Public Health Education will provide the technical training for the course.

Course Overview

This course has been designed to enable delegates to gain a full understanding of the general principles of the Standard, and how to complex with the requirements. Delegates will also gain an understanding of what to expect during the process of certification, and actions needed prior to, during and after the audit.

Delegates should have read a copy of the BRC Global Standard for Food Safety 8 before attending any related course. Participants will receive an official BRC certificate, issued by the BRC, after attending this training program.

Please bring your copy of the BRC standard to the course. It can be downloaded at no cost at www.brcgsbookshop.com. Please have your copy available for training.

Learning Objectives

To provide an understanding of:

  • The details of the scheme
  • How to meet the requirements of the Standard
  • What to expect from your BRC Global Standards Audit
  • Assessing and using the site audit reports on the BRC Global Standards Directory

Course Prerequisites

A solid understanding of food plant operations is required for this course. Completion of a HACCP training course is required prior to enrolling in this course. Completion of an FSPCA Preventive Controls for Human Food PCQI course is highly recommended.

Learning Assessment

Those individuals completing the course will receive a certification of attendance. This course concludes with Sites Training 25 question examination – passing mark on the examination is 60%.

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 two (2) day course, sponsored by Dairy Farmers of Wisconsin, is open to all Wisconsin cheese and dairy companies. Attendance will be limited to the first 20 registrants, so please register early. Cost of the course will be $250.00 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 2 per company per location.

 
Wednesday-Thursday
November 13-14, 2019

Aloft Hotel
465 Pilgrim Way
Green Bay, WI 54304
920.884.0800
View Map

Dining

Dinner is not included in the registration fee. A few recommendations are below:

    • Nakashima of Japan – (Sushi) – 2200 Holmgren Way, Green Bay, WI 54304 – 920.494.4103
    • T Bacon’s BBQ – (American Fare) – 3120 Packerland Dr, Ashwaubenon, WI 54115 – 920.632.4005
    • Sammy’s Pizza & Italian – (Italian) – 2161 S Oneida St, Green Bay, WI 54304 –920.499.6644
    • Los Magueyes – (Mexican) – 2648 Packerland Dr, Green Bay, WI 54313 – 920.489.8921
    • Green Bay Distillery – (American Fare) – 835 Mike McCarthy Way, Ashwaubenon, WI 54304 – 920.393.4403

Contact

For questions regarding this or any other course, contact Adam Brock at abrock@wisconsindairy.org or 608.575.9585.

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)
First Name:*
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I plan to attend the following:
 (Registrations remaining: 13)

PAYMENT:
Please mail a check payable to Dairy Farmers of Wisconsin for $250.00 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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