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Ohio State University Dairy Training &
Certification Program

The courses offered through the Dairy Training and Certification Program provide the most current dairy trends through technical workshops customized for different experience levels.
Dairy Training & Certification Program

Introduction to Dairy Processing and Management

In this course, participants learn the processing technologies and practices of a fluid milk plant operation from the farm to receiving, to manufacturing, all the way to the customer. 

FSPCA-Preventive Controls for Human Food Training

This 2 ½ day course uses FDA-recognized and standardized curriculum that gives participants an overview of the concepts of how to create a Food Safety Plan to comply with the Hazard Analysis and Risk-based Preventive Controls for Human Foods rule. This workshop meets FDA requirements for FSMA training.


How to Prepare for a Third Party Plant Audit

A hands-on understanding of the necessary preparation steps, self-assessment, active auditing techniques and report writing skills required to become an effective internal auditor of food processing operations. 

Dairy and Juice HACCP

In this two-day course you will learn how to build a food safety system using the seven principles of HACCP (Hazard Analysis and Critical Control Points). 

HTST Workshop

A two-day pasteurization seminar that gives participants an overview of the concepts of pasteurization, equipment, fail-safe devices, functions and regulatory applications, design and function as related to time, temperature and pressure of the HTST (high temperature, short time) pasteurization system. 

HTST Maintenance Workshop

This two-day pasteurization seminar will help participants in the maintenance department gain a better understanding of the mechanical functions and potential failures that could occur in an HTST system. 

Introduction to Pasteurized Milk Ordinance (PMO)

The PMO short course targets individuals that are starting to work in dairy plant operations and will have the responsibility to follow the standards for Grade “a” pasteurized, ultra-pasteurized and aseptically processed milk and milk products. 

Advanced CIP Cleaning and Sanitation

This two-day course brings together highly recognized CiP experts, including plant engineers, scientists, chemists, regulators and technicians to provide the latest information and applications in CiP cleaning and sanitation of food and dairy processing plants. 

Dairy Lab Methods Workshop

This two-day workshop focuses on classroom and hands-on exposure to laboratory methods and procedures in a working dairy laboratory. 

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