Supplier Food Safety Management


The Dairy Farmers of Wisconsin has teamed with the Innovation Center for U.S. Dairy to announce a regional course entitled "Supplier Food Safety Management”. The instructors are food safety leaders from companies across the dairy industry.

Course Overview

This course is designed by Dairy Industry Professionals for the benefit of The Dairy Industry through a collaborative effort among member companies of the non-profit Innovation Center for U.S. Dairy.

The workshop was designed for dairy companies and their suppliers who are seeking to assure the food safety performance of their supply network. It is science based and is designed to help companies identify, quantify, and mitigate risks from ingredients, packaging, equipment, and services. The approach taught is consistent with HACCP, GFSI schemes (SQF and BRC), and FSMA requirements which broaden your accountability for your suppliers.

Course Prerequisites

Working knowledge of supplier management and general understanding of risk assessment tools. Training in HACCP is highly recommended.

Learning Objectives

Participants learn how to use a toolkit that assesses their supply/suppliers for food safety hazards and that helps determine appropriate prevention and mitigation steps. Participants will be introduced to "minimum" and "best" practices associated with supplier food safety programs.

  • 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
April 9-10, 2019

Holiday Inn & Suites Green Bay Stadium
2785 Ramada Way
Green Bay, WI 54304
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Continuing Education Credits

There are no formal continuing education credits associated with this course, but a certificate of completion is presented at the end of the course. The certificate, combined with a syllabus, can often be used as recertification credits for the Certified Food Scientist credential and possibly other industry credentials from groups such as ASQ and RCA.


This one and a half (1.5) day course, jointly sponsored by the Innovation Center for U.S. Dairy and Dairy Farmers of Wisconsin, is open to all Wisconsin cheese and dairy companies. Attendance will be limited to the first 30 registrants, so please register early. Cost of the course will be $395 and will cover registration, all materials, lunch and breaks each day.

Register through the Innovation Center for U.S. Dairy website.


For questions regarding these or any other courses, contact Adam Brock at 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!