FPDI Food Defense Course


This two-day course provides a comprehensive overview of Food Defense and its importance to consumers. Intentional adulteration or disruption of our food supply is a considerable threat as intelligent adversaries are continually finding new ways to evade the protective measures in the system meant to protect it.

The Food Safety Modernization Act (passed in 2011), also known as FSMA, requires industry to protect the food system from intentional adulteration intended to cause wide-scale public health harm. Food companies must identify vulnerabilities in their facilities that could allow intentional introduction of adulterants. Food companies must also create a food defense plan to prevent or mitigate those vulnerabilities.

Food defense planning and training is essential to brand protection in today's risk environment. It is imperative that all food industry employees know the chain of command and, specifically, who to contact and inform should they notice something unusual or out of the ordinary. This "See Something Say Something" approach should become an integral part of any food defense plan and culture.

Course Content

  • Food Defense Threats in a Globally Complex Food System
  • FSMA and Food Defense Policy
  • Food Defense Planning
      » Risk Analysis Model, Risk Assessment, Risk Management
      » Vulnerability Assessment, Mitigation Strategies, Key Activities
  • System Level Threats
  • System Level Risks


  • Attendees will be able to define and differentiate between food safety, food protection, food defense and food security.
  • Attendees will be able to better comprehend the complexity of food systems and be able to better identify vulnerabilities in the food supply chain
  • Attendees will acquire the knowledge to create, refine, and exercise a food defense plan, including risk analysis and vulnerability assessment.
  • Attendees will understand food defense policy, regulatory requirements, and evolving food law.

Course Details

This 2 day workshop, sponsored by DFW 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 workshop will be $300. Course fees will cover registration, all materials, lunch and breaks.

Due to popular demand for this training, DFW reserves the right to limit the number of attendees to 1 per plant (please contact Adam Brock directly to request additional registration – space permitting).

The course will be held at the following location:

February 20-21, 2019

Metropolis Resort & Conference Center
5150 Fairview Drive
Eau Claire, WI 54701
View Map
Online Room Reservation
or call 844.855.2724
Group block name: Dairy Farmers of Wisconsin
Online booking code: DFW

Attendance is limited, so sign up today as this will be the last public course offering in 2018 through Dairy Farmers of Wisconsin.

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!

(Please submit a new registration form for each attendee)
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 (Registrations remaining: 1)

Please mail a check payable to Dairy Farmers of Wisconsin for $300.00 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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