Prerequisite Programs Course

Course Overview:

Prerequisite programs provide the foundation for all food safety systems. A poor foundation can lead to major issues for your dairy plant – don’t let that happen! 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
• Plant 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 March 27th, 2023 at ALOFT Hotel in Green Bay Wisconsin. This 1 (1.0) day course is open to all Wisconsin dairy industry employees. Attendance will be limited to the first 15 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 the ALOFT Hotel Green Bay. Please call the hotel at 920-884-0800 and ask for the “DFW Food Safety” rate. Note: short course attendees are responsible for their own lodging.

Book your group rate for Dairy Farmers of Wisconsin 

Parking Options:

There is no cost for parking at the ALOFT Hotel in Green Bay. 

Dining Options:

Green Bay has a wide variety of dinner options available for those looking to stay over for a night. If you’re looking for some great dining options, please check out the link below:

https://www.greenbay.com/restaurants/