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Here For You
Monday, October 05 -
Wednesday, October 07
8:30 - 12:00
ZOOM - Dairy Farmers of Wisconsin
8418 Excelsior Dr.
Madison, WI 53717
Registration is closed for this event
Dairy Farmers of Wisconsin will host a regional workshop entitled “FSPCA Preventive Controls for Human Food (PCQI) Training. This course, developed by the FSPCA, is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
The course offered through Dairy Farmers of Wisconsin focuses on dairy products and processes, but the course material can be applied to any commodity. Your instructors for the course will be Matt Mathison, Marianne Smukowski, and Adam Brock.
Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food
regulation (referred to as the
Preventive Controls for Human Food
regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls.” This course, developed by the FSPCA, is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
The Food Safety Preventive Controls Alliance [FSPCA] has developed a
2 Part FSPCA PREVENTIVE CONTROLS FOR HUMAN FOOD BLENDED COURSE training course
that meets the FDA approved curriculum guidelines.
involves the individual completing a 16 chapter course via the internet.
involves a 3-day instructor led
course that covers review of study materials and group exercises.
Successful completion of Part 1 and Part 2 provides the attendee with a Certificate of Training. This certificate provides evidence that the individual meets the training requirement of the “preventive controls qualified individual.”
These courses will be strictly dairy industry based, with all exercise materials focusing on dairy products. These working exercises are designed to provide practical details covering all the required components of the written food safety plan mandated within the Preventive Controls for Human Food [PCHF] rule.
There are 3 steps that need to be followed to ensure that you are properly enrolled in the course. Failure to properly register for the FSPCA course or the in-person DFW course may result in removal from the course. Please follow the steps below.
Enroll in the
online course hosted by IFTPI
. The online course is
and is the responsibility of the student. You will receive an automated enrollment confirmation email with further instructions.
You must complete this portion of the course in order to be eligible for Part 2 training!
Enroll in the DFW virtual course. The in-person
course fee is $75
and will cover all registration and materials (participant manual, workbook).
You must register through the Dairy Farmers of Wisconsin website for this portion of the course.
Once your course registration is received, we will send you both a .pdf and hard copy of the course materials.
Once you complete the online course and have registered for the virtual course through DFW, please forward your completion ticket (with unique code) to the course lead instructor,
Once all 3 steps have been completed you will be enrolled in the course and will receive a confirmation email.
A solid understanding of food plant operations is required for this course. Basic training in HACCP is highly recommended, but not required.
Overview of food regulations
Overview of current Good Manufacturing Practices
Assessment of food safety hazards (biological, chemical, physical, etc.)
Food Safety Plan development and resources
Process, Allergen, Sanitation and Supply-Chain Preventive Controls
Verification and validation procedures
Record keeping procedures
Development of a recall plan
Learning will be assessed throughout the duration of the course, so participation is mandatory. A 20-question quiz will be included at the end of the session.
Continuing Education Credits
There are no formal CEUs for this course. Attendance and successful completion of the course could be applied to numerous professional certifications from organizations such as the American Society for Quality, American Cheese Society, Institute of Food Technologists, and Research Chefs Association.
This three day virtual course, sponsored by Dairy Farmers of Wisconsin, is open to all Wisconsin cheese and dairy companies. Attendance will be limited to the first 12 registrants, so please register early. Course instruction will take place via Zoom. Once you are fully registered, you will be provided a link for the course. The course will run as follows:
Monday – October 5 – 8:30 AM ~ 12:00 PM
– Chapters 1 ~ Chapter 7
Tuesday – October 6 – 8:30 AM ~ 12:00 PM
– Chapters 8 ~ Chapter 10
Wednesday – October 7 – 8:30 AM ~ 11:00 AM
– Chapters 11 ~ Chapter 16 + Assessment
For questions regarding these or any other courses, contact
We look forward to your attendance and participation as we work to ensure Wisconsin continues to be a leader in dairy food safety!