The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls.” The PCQI is responsible for oversight of the written food safety plan at their respective dairy processing facility.
The course offered by Dairy Farmers of Wisconsin follows the FSPCA standardized curriculum recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
These courses will be strictly dairy industry based, with all exercise materials focusing on dairy products. These working exercises are designed to provide practical details covering all the required components of the written food safety plan mandated within the Preventive Controls for Human Food [PCHF] rule.
Required Course Prerequisites
- Strong understanding of Prerequisite Programs and Good Manufacturing Practices
- Employment at a food manufacturing facility
Recommended Course Prerequisites
- HACCP training within the past 5 years
- A copy of your HACCP certificate must be sent to firstname.lastname@example.org prior to the start of the course, if available. Failure to send your most recent HACCP certificate may result in removal from the course.
Course Technology Requirements
This course will be held in person. A computer is recommended but is not required.
You must be present and engaged for at least 95% of the course to obtain your certificate at the end of the course.
Learning will be assessed throughout the course, so it is imperative that you actively participate. A 40-question assessment will be administered at the end of the training. You must obtain a score of 80% or higher to receive credit towards the Dairy Food Safety & Quality Certificate.
Continuing Education Credits
Contact hours for this course can be applied toward a number of professional certifications including those offered by the American Society for Quality (ASQ), Institute of Food Technologists (IFT), National Environmental Health Association (NEHA) and many other organizations. If you are looking to utilize these credit hours for a professional certification, please let us know and we will provide a formal letter of contact hours and an agenda.
If you achieve an 80% or greater on the final assessment and meet the attendance requirements, this course will count toward the Dairy Food Safety & Quality Certificate Program.
This course will be offered, in-person, from December 14th - 16th at the Hotel Retlaw in Fond du Lac, Wisconsin. This two and a half (2.5) day course is open to all Wisconsin dairy companies. Attendance will be limited to the first 20 registrants, so please register early. The course will begin at 8:00 AM each day and end around 5:00 PM at the latest on Tuesday (12/14) and Wednesday (12/15). The course will begin at 8:00 AM on Thursday and end around 12:30 PM on Thursday (12/16).
Cost to attend the short course is $225.00 per student. The cost includes registration, materials, breakfast, lunch and breaks for each day.
A block of rooms has been reserved at the Hotel Retlaw in Fond du Lac. Please call the hotel at 920-204-0400 and ask for the “DFW Food Safety Training” Rate.
Note: short course attendees are responsible for their own lodging.
We look forward to your attendance and participation as we work to ensure Wisconsin continues to be a leader in dairy food safety!