Western Center for Dairy Continuing Education

Dairy Manufacturing Fundamentals | October 16-17, 2019
Dairy Food Safety & Sanitation | November 14, 2019

Dairy Manufacturing Fundamentals - October 16-17

REGISTER HERE
Workshop hours:
Day 1 - 9:00 am - 5 pm; Day 2 - 7:00 am - 3:00 pm

This two-day hands-on workshop is designed to help participants learn the basics of dairy chemistry, processing and technologies across dairy categories, as well as safety risks and how to effectively manage them and what impacts quality.

Learning Outcomes - Dairy Manufacturing Fundamentals

At the end of this course, attendees will be able to:

  • List the major components in milk and summarize the role they play in Dairy products.
  • Describe characteristics of good and poor quality raw milk and understand factors that affect milk quality.
  • Understand the function of key dairy unit operations, how they apply to a variety of products and why it matters.
  • Understand Finished Product quality defects and how to recommend corrective actions to improve Quality.
  • Identify and suggest methods to minimize Risk Factors (physical, biological, and chemical) involved with the production of perishable dairy products.
  • Appreciate the importance of SOPs to assure conformance to Quality and Safety as well as prepare for plant audits.
Intended Audience

Plant personnel working directly with and supporting food production such as line workers, equipment operators, and quality assurance.

Certification

Workshop attendance will apply toward certification in the OSU Dairy Certificate Program

Dairy Food Safety & Sanitation - November 14

REGISTER HERE
Workshop hours: 7:30 am - 4:00 pm
This one-day workshop is designed to help participants understand food safety requirements, unique challenges in dairy and how to address them and the basis for an effective sanitation program.

Learning Outcomes - Dairy Food Safety & Sanitation

At the end of this course, attendees will be able to understand and apply:

  • The Food Safety Modernization Act and implications to Dairy manufacturing.
  • Which rules of FSMA are most applicable to Dairy and how they apply to different roles in manufacturing plants.
  • What an effective Food Safety Plan looks like.
  • The 3 additional areas of control required by the Preventive Controls for Human Food (PCHF) rule.
  • The basic elements of an effective Sanitation program.
  • How FSMA has updated Dairy GMP’s and how they affect manufacturing roles.
Intended Audience

Plant personnel working directly with and supporting food production such as line workers, equipment operators, and quality assurance.

Certification

Workshop attendance will apply toward certification in the OSU Dairy Certificate Program

Dates and Location

Both workshops, October 16-17 and November 14 are held in Withycombe Hall, Room 159, on the OSU campus in Corvallis, Oregon. (Physical address: 2921 Campus Way, Corvallis, OR 97331)

Directions to Withycombe Hall: http://tinyurl.com/directions-withycombe

Parking information: You may find visitor short term parking information – hourly and daily, including maps, at: http://parking.oregonstate.edu/visitor#hourly

Lodging Information

You can find lodging options in Corvallis at: Visit Corvallis, (click on Stay)

Registration Information

You may REGISTER ONLINE and pay by credit card or check
Registration fees: (includes handouts and refreshments)

Oct. 16-17 - Dairy Manufacturing Fundamentals - $300 pp - REGISTER HERE

Nov. 14 - Dairy Food Safety & Sanitation - $150 pp - REGISTER HERE

Have Questions? Need More Information?

For program content, please contact:
Sheri Cole, sheri.cole@oregonstate.edu

For registration information/questions, please contact:
Debby Yacas, ph: 541.737.6483
deborah.yacas@oregonstate.edu