The Center for Dairy Research offers a number of outreach services to assist your company in your safety and quality efforts. These services include third party audits including GFSI, assistance with troubleshooting, crisis management, reviews of GMP, quality assurance and quality control programs as well as assistance through regulator liaison roles. Safety and Quality Coordinator Marianne Smukowski is also a lead instructor for PCQI (preventative control qualified individual). The PCQI courses are held upon request in conjunction with Dairy Farmers of Wisconsin.
In addition to the basic outreach efforts, the program can also
provide assistance to your company in regards to grading, analyzing
defects in cheese and butter as well as assistance in butter
manufacturing practices. Safety and Quality Program Coordinator,
Marianne Smukowski, primarily works with Wisconsin-based companies but can work out of state upon request.
Safety & Quality Short Courses
Food Safety Workshop (HACCP)
Food Safety (HACCP) is a one-day hands-on workshop designed to cover an introduction to HACCP in a plant setting. More information.
Cheese Grading Short Course
The Wisconsin Cheese Grading Short Course is an intensive three-day course covering the principles and practices used in grading natural cheeses. More information.
“Marianne’s role is not duplicated anywhere, making her a vital national resource for plant sanitation, personnel procedures, HACCP implementation, and the intricate plans and procedures required by the Food Safety Modernization Act.”