Dairy Farmers of Wisconsin has once again partnered with the Food Protection and Defense Institute to bring industry leading food defense training to our Wisconsin dairy industry partners.
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.
This unique, in-person course combines traditional food defense training with the FSPCA IAVA certificate component. The course explains and facilitates practice sessions for all tasks where the IA Rule requires food defense qualified individuals to “have successfully completed training for the specific function at least equivalent to that received under a standardized curriculum recognized as adequate by FDA or be otherwise qualified through job experience to conduct the activities” (21 CFR 121.4(c)(2)).
An understanding of food defense and intentional adulteration activities helps ensure that your food supply-chain is secure. Not only that, but it’s also a way to protect your company brand and the image of Wisconsin dairy.
There are two parts to this training:
- FPDI Food Defense Training:
- FPDI Food Defense Awareness & Global Importance
- FPDI Vulnerability Assessment Template
- Access to FoodShield
- Development of a Food Defense Plant
- Food Defense Preparedness Program
- Food Defense Resources
- FSPCA Intentional Adulteration Conducting Vulnerability Assessments Training
- Intentional Adulteration Rule Overview
- Building Food Defense Plans
- Vulnerability Assesments (Key Activity Types)
- Mitigation Strategies Identification and Explanation
- Mitigation Strategies Management Components
- Plan Reanalysis
During this five-day, virtual 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 focuses on practical skills that can be applied to your facility. Your instructors for this course will be Jennifer van de Ligt and Deb Freedman with Adam Brock from Dairy Farmers of Wisconsin providing support from a dairy industry perspective.
Required Course Prerequisites
Recommended Course Prerequisites
- Strong understanding of Prerequisite Programs and Good Manufacturing Practices
- HACCP training within the past 5 years
Course Technology Requirements
- PCQI training within the past 5 years
- This course is an in-person training course. A computer is highly recommended, but not required.
You must be present for at least 95% of the course to qualify for a certificate.
Learning will be assessed throughout the course, so it is imperative that you actively participate.
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) and many other organizations.
This course will be offered during the week of October 9th. This one and a half (1.5) day, in person course is open to all Wisconsin dairy companies and will be held at the Organic Valley – Cashton Office. Attendance will be limited to the first 25 registrants, so please register early. The course fee is $300 and will cover registration, meals, breaks and all materials. The course will run as follows:
Tuesday, October 10th – 8:00 AM ~ 4:30 PM
Wednesday, October 11th – 8:00 AM ~ 12:30 PM
The address for the training is 509 Organic Dr, Cashton, WI 54619. Upon arrival at the office, please sign-in at the front desk, let the attendant know that you are there for the DFW Food Defense training and proceed to the training room.
For questions regarding this course, please contact Adam Brock at email@example.com 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!