HTST Pasteurizer Training Course and Examination

Sponosred by WAFP and
State of Wisconsin Department of Agriculture, Trade, and Consumer Protection
June 10, 2008
Chippewa Valley Technical College, Rom 30B
620 W. Clairemont Avenue, Eau Claire, WI
Contact: Debbie Mazanec (608-224-4712)
Click Here for Registration Form and Course Details
This is a one-day training session on HTST pasteurizer operation and procedures providing training and certification of operators
Pasteurizer operators to meet the requirements of a trained pasteurizer operator as defined under Chapter ATCP 80.40(3)

International Association for Food Protection

International Association for Food Protection Annual Conference
August 3-8, 2008, Columbus, OH
Click here for link to pre-meeting workshops, program details, accommodations and registration

Joint Education Conference
September 24-25, 2008
Holiday Inn, Manitowoc, WI
Check back July 2008 for details on 2008 Conference

UW-River Falls
Current Concepts in Foodborne Pathogens and
Rapid and Automated Methods in Food Microbiology
October 19-22,2008
River Falls, WI
http://www.uwrf.edu/afs-all/institutes/foodmicro/welcome.htm
Contact Laura Walsh  foodmicro@uwrf.edu regarding questions other than marketing
The Technical program consists of lecture/discussions on food-borne pathogens, toxins, safety, quality, and shelf-life issues by speakers from academia, industry, and regulatory agencies. Presentations will also be given by representatives of carious companies involved in developing and marketing rapid and automated methods for microbiological analysis of food, water, and the environment.

UW Sponsored Short Courses/Workshops
http://www.wifirst.wisc.edu/workshops.htm
Wisconsin Cleaning and Sanitation Workshop, May 13 — This one-day hands-on workshop will cover the
      basics of CIP (clean-in-place) and manual cleaning plus methods of monitoring cleaning efficiency.
      Coordinator: Dr. Bill Wendorff (608) 263-2015.
Dairy HACCP Workshop, May 14 — This one-day workshop will cover design and implementation of HACCP
       plans in dairy plants. Coordinator: Marianne Smukowski, (608) 265-6346.
Applied Dairy Chemistry Short Course, May 20-21 — This is an intensive 2-day short course covering the
       chemistry of milk and milk products as they relate to specific dairy processing and control functions.
       Coordinator: Dr. Scott Rankin, (608) 263-2008.
Wisconsin Cheese Grading and Evaluation Short Course, June 3-4 — This intensive two-day course covers
       the principles and practices used in grading natural cheeses. Coordinator: Dr. Scott Rankin, (608) 263-2008.