Course Dates: May 1-2, 2024 | Registration closes: April 17 | Course fee: $500
Course Description
This International HACCP Alliance accredited training program is meant to take you through the basic concepts and steps of the Hazard Analysis Critical Control Point (HACCP) method for evaluating, identifying, and controlling hazards. We have tailored this course to benefit Dairy Processors. This course satisfies the requirements for the HACCP training necessary to obtain a Wisconsin Cheesemaker License and the HACCP required course for the Master Cheesemaker Program.
Learning Objectives
- Learn the 7 principles of HACCP
- Conduct a Hazard Analysis
- Define the basic HACCP terminology (CCP, CP, etc.)
- Understand the 7 HACCP principles and apply in a dairy plant environment
- Experience a state-of-the-art licensed operating dairy plant
Alex O'Brien - CDR technical course contact
Contact with questions on course content or if this course is right for you.
Heather Cooper - CDR events coordinator
Contact with questions on registration, certificates, or other questions.
Course Instructors: Alex O'Brien | Kristen Houck | Industry Partners
Next HACCP Certification Workshop: May 2025, registration closes 2 weeks before course start date
Certificate of Completion
Certificates will be printed and issued in-person on the final day of each course for all in-person courses.