In collaboration with the Dairy Learning Center Industry Experts, courses of the program provide the most current dairy trends through technical workshops customized for different experience levels.
Who Should Attend
Workshops are designed for different experience levels, including processing plant managers, supervisors, registered sanitarians, equipment operators, quality assurance personnel, plant engineers, equipment manufacturers, dairy technicians, plant personnel and employees new to the dairy or food industry.
All courses will be held on The Ohio State University Campus in Columbus, Ohio. Columbus is accessible from all major airlines through the Columbus International Airport.
Courses are facilitated and led by the faculty and staff experts from The Wilbur A. Gould Food Industries Center and the Dairy Learning Center Industry Experts. Experts from companies in the dairy industry, including Votion Enterprises, Masterleo Inc., Silliker and other speakers from regulatory agencies contribute to the training.
FSPCA - Preventive Controls for Human Food Training (July 25 - 27, 2018)
This 2 ½ day course uses FDA-recognized and standardized curriculum that gives participants an overview of the concepts of how to create a Food Safety Plan to comply with the Hazard Analysis and Risk-based Preventive Controls for Human Foods rule. This workshop meets FDA requirements for FSMA training.
Introduction to Dairy Processing and Management (April 9 - 11, 2019)
In this course, participants learn the processing technologies and practices of a fluid milk plant operation from the farm to receiving, to manufacturing, all the way to the customer. Areas of study are fluid milk, yogurt, cheese and frozen dairy desserts. Other topics covered are physical and chemical properties of fluid milk and milk components, raw milk quality supply, good manufacturing practices (GMPs), Pasteurized Milk Ordinance (PMO) and basic concepts of quality assurance and quality control and sensory evaluation of products.
The Dairy Laboratory’s Role in FSMA-Preventive Controls Compliance (February 6 - 7, 2019)
This workshop will cover the requirements that dairy laboratories must follow to comply with the Food Safety Modernization Act (FSMA) regulation. This course will focus on best practices for monitoring and verifying each preventive control, and will include sampling, testing, corrective action, and management of records.
Introductory HACCP (July 23 - 24, 2018)
This two-day workshop is an introduction to Hazard, Analysis and Critical Control Points (HACCP) designed for food safety professionals, quality assurance team members, regulatory agency officials, and academic instructors with a specialty in food processing operations. Emphasis on various products, including dairy and juice, will be given through examples and break-out sessions. The course has been accredited by the International HACCP Alliance, and is taught by instructors who have Alliance accreditation as lead instructors. You will receive guidance on building and strengthening existing HACCP programs, developing a hazard analysis, and the importance of integrating a food safety program into your total plant and company quality programs.
Dairy and Juice HACCP
In this two-day course you will learn how to build a food safety system using the seven principles of HACCP (Hazard Analysis and Critical Control Points). The training program is centered around dairy and juice HACCP following the guidelines of the Pasteurized Milk Ordinance voluntary HACCP and FDA HACCP for 100% juice products. The course has been accredited by the International HACCP Alliance, and is taught by instructors who have Alliance accreditation as lead instructors. You will receive guidance on building and strengthening existing HACCP programs, developing a hazard analysis, and the importance of integrating a food safety program into your total plant and company quality programs.
Dairy Pasteurization and Maintenance Workshop (March 26 - 28, 2019)
The two and a half day pasteurization course gives participants an overview of the concepts of pasteurization, equipment, fail-safe devices, functions and regulatory applications, design and function as related to time, temperature and pressure of the HTST (High temperature, short time) pasteurization system. Hands-on experience will be facilitated with a simulator featuring flow diversion device, instrumentation controls (STLR), pressure differential controllers and visual observation of various HTST flow schemes.
Introduction to Pasteurized Milk Ordinance (PMO) (postponed)
The PMO short course targets individuals that are starting to work in dairy plant operations and will have the responsibility to follow the standards for Grade “A” pasteurized, ultra-pasteurized and aseptically processed milk and milk products. The course addresses the aspects that are necessary to comply with the items related to receiving stations, transfer stations, operating conditions, overhead protection, milk and milk products continuous flow (HTST, HHST) and milk and milk product vat (batch) pasteurization. Compliance items of facilities for the cleaning and sanitizing of milk tank trucks are also taught. In addition, the course includes the cases of dairy plant operations, which have HACCP Systems regulated under Appendix K of the PMO and the CCP requirement of Appendix H for pasteurization and aseptic.
Advanced CIP Cleaning and Sanitation (Oct 23 - 24, 2019)
This two-day course brings together highly recognized CIP experts including, plant engineers, scientists, chemists, regulators and technicians to provide the latest information and applications in CIP cleaning and sanitation of food and dairy processing plants. The training program is for personnel who are new to the CIP technology or for those who might need to refresh or increase their knowledge and review the chemistry and microbiology principles. The course describes important advances in CIP systems, including piping, valves, regulations and tools of verification. The course also includes a session of practical CIP problems and solutions with the experts.
This course will provide attendees with a hands-on understanding of the necessary preparation steps, self-assessment, active auditing techniques and report writing skills required to become an effective internal auditor of food processing operations. An overview of current FDA and private third party certification system requirements (GFSI & ISO) applicable to the food processing industry will provide the attendees with a benchmark to be used in assessment food processing plant operations.