Dairy Lab Skills Enrichment Workshop

Feb 6, 2019 through Feb 7, 2019, 8:00am - 5:00pm

This workshop will cover the requirements that dairy laboratories must follow to comply with updated PMO and FSMA regulations, and participants will build their knowledge on laboratory best practices and develop their skills related to sampling, testing, monitoring, verification, corrective action, troubleshooting, and management of records.

In addition to classroom instruction, “Hands-On” sessions with experienced instructors will be included in this course to critique your sampling and lab techniques.

Attendees will learn:

  • Preventive controls and the dairy laboratories role
  • Establishing and maintaining a robust environmental monitoring program
  • Interpreting and utilizing the PMO for lab staff
  • Dairy Microbiology
  • Plating and hygienic testing
  • Plant pre-op inspections
  • Troubleshooting quality and shelf life issues
  • Best practices and self-assessments
  • Proficiency Testing
  • Dairy Chemistry and analysis – techniques, legal and economic factors
  • Sensory Evaluation
  • Plus more!

Who should attend:

  • Quality Managers
  • Quality Supervisors
  • Lab Technicians

Course Fee
The cost to attend is $695 per person by the registration deadline of January 23. This fee covers instruction, manual, lunch, and certificate. After the deadline, the registration cost is $745. Optional parking passes are $8 per day. If parking on the OSU campus, a parking pass is required.

Please do not make travel arrangements until you receive a confirmation email from osufic@osu.edu.

Class sessions are held on The Ohio State University campus in the Parker Food Science and Technology building.


There are many nearby hotels on Olentangy River Rd. A few that include shuttle to OSU are Fairfield Inn & SuitesHoliday Inn Express & Suites, and Springhill Suites.

Please do not make travel arrangements until you receive a confirmation email from osufic@osu.edu

Cancellation Policy
Cancellations must be received before January 30 to receive a partial refund. There is a $50 cancellation fee. No refunds will be given for cancellations after January 30 or for no-shows.

In the event of a low attendee registration or weather emergency, the Food Industries Center will reschedule or cancel the course. If a course cancellation occurs, a refund will be given in the amount of the registration fee.

Substitution Policy
Substitutions are permitted, but please notify us as soon as possible so that materials can be properly identified.