This training program will focus on food-safety prerequisite programs to HACCP that will prevent the growth and establishment of pathogens in all dairy plant environments and on product contact surfaces. Specific attention will be devoted to components of the Innovation Center for U.S. Dairy's pathogen-control program (PCP), which includes Good Manufacturing Procedures (GMPs), controlled floor conditions, separation of raw and Ready-to-Eat (RTE) products, sanitation, sanitary design and environmental monitoring.

Several breakout sessions will enable attendees to practice swabbing techniques, develop sanitation standard operating procedures (SSOPs) and evaluate equipment designs.

Target Audience: This workshop has been designed for employees who create and manage pathogen-control programs, regardless of their titles or current roles. It will focus on training participants on practical and fundamental procedures, practices and skills used to control pathogens in the plant environment.