Food Defense & FSPCA Vulnerability Assessment Training

Dairy Farmers of Wisconsin will host a regional workshop entitled “Food Defense Training”. 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 Overview

There are two parts to this training:

  • FPDI Food Defense Training:
    • FPDI Food Defense Awareness
    • FPDI Vulnerability Assessment Template
    • Access to FoodShield
    • Development of a Food Defense Plant
    • Food Defense Resources
  • FSPCA Intentional Adulteration Conducting Vulnerability Assessments Training
    • Meets training requirements per the IA Rule for individuals conducting or overseeing the conduct of vulnerability assessments.

During this two day course, participants will focus on the food defense activities and documentation that support the development and implementation of a preventive controls Food Defense Plan. The course will provide participants with the knowledge that is needed to create and/or refine a Food Defense Plan to ensure compliance with regulatory guidelines.

The course, offered through Dairy Farmers of Wisconsin in conjunction with the Food Protection and Defense Institute, focuses on practical skills that can be applied to your facility. Your instructors for this course will be Amy Kircher and Jennifer van de Ligt with Adam Brock from Dairy Farmers of Wisconsin providing support from a dairy industry perspective.

Course Prerequisites

A solid understanding of food plant operations is required for this course. Basic training in HACCP is required. PCQI training is highly recommended, but not required.

Learning Assessment

Learning will be assessed throughout the duration of the course so participation is mandatory. A 20 question quiz will be included at the end of the session.

Continuing Education Credits

There are no formal CEUs for this course. 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 and a half (2.0) 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. The course will begin at 8:00 AM and end no later than 4:30 PM. Cost of the course will be $300 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.

 
Thursday-Friday
October 24-25, 2019

Aloft Hotel
465 Pilgrim Way
Green Bay, WI 54304
920.884.0800
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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)
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I plan to attend the following:
 (Registrations remaining: 2)

PAYMENT:
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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