Prerequisite Programs Course

Event Date

Monday, February 21

Event Time

8:00 - 4:30 PM

Location

Hotel Retlaw
One N Main St.
Fond du Lac, WI 54935
(920) 204-0400

Contact Information

16 seats remaining. Register Now.

Course Overview

Prerequisite programs provide the foundation for all food safety systems. This one-day course will provide attendees with a solid understanding of the details around dairy plant prerequisite programs and should be taken prior to enrolling in any HACCP course. This course is intended for those individuals that are new to the dairy processing industry and serves as an excellent foundation for future courses. Your instructor for this course will be Jim Van Ells from NSF International.

The course is primarily dairy based, with all most exercise materials focusing on dairy products and/or ingredient utilized in dairy-based products.

Course topics covered include:

  • GMPs (Good Manufacturing Practices)
  • Basic Hazard Assessment
  • Facilities, Utilities, and Waste Disposal
  • Plany Construction
  • Cleaning & Sanitation
  • Supplier, Receiving and Storage
  • Employee Best Practices
  • Traceability & Recalls
  • Food Defense

Required Course Prerequisites

  • Employment at a food manufacturing facility

Recommended Course Prerequisites

  • Exposure to internal audits at a food manufacturing facility
  • Exposure to production and/or packaging operations at a food manufacturing facility

Dairy Food Safety & Quality Certificate Requirement
 
This course is required for all Dairy Food Safety & Quality Certificate – Level 1 Technicians
 
Course Technology Requirements

A computer is highly recommended for this course.

Course Attendance

Course attendees must be present and engaged for at least 95% of the course to obtain a certificate of completion.

Course Assessment
 
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% of higher in order 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 me know and we will provide a formal letter of contact hours and a course agenda.

If you achieve a 80% or greater on the final assessment and meet the attendance requirements, this course will count toward the Dairy Food Safety & Quality Certificate Program.

Course Details

This in-person course will be held on February 21st, 2022 at Hotel Retlaw in Fond du Lac, Wisconsin. This 1 (1.0) day course is open to all Wisconsin dairy industry employees. Attendance will be limited to the first 20 registrants, so please register early. The course will begin at 8:00 AM and will end no later than 4:30 PM.

Cost

Cost to attend the short course is $225.00 per student. The cost includes registration, materials, breakfast, lunch and breaks for each day.

Hotel Details

A block of rooms has been reserved at Hotel Retlaw in Fond du Lac, Wisconsin. 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!

Registration

(Please submit a new registration form for each attendee)

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