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. the course addresses the aspects that are necessary to comply with the items related to receiving stations, transfer stations, operating conditions, overhead protection, milk and milk products continuous flow (HTST, HHST) and milk and milk product vat (batch) pasteurization. Compliance items of facilities for the cleaning and sanitizing of milk tank trucks are also taught. in addition, the course includes the cases of dairy plant operations, which have HACCP systems regulated under appendix K of the PMO and the CCP requirement of appendix H for pasteurization and aseptic.

Upcoming Session


Introduction to Pasteurized Milk Ordinance

One Person: $595
Two or More: $595 per person

Who Should Attend?

Workshops are designed for different experience levels, including processing plant managers, supervisors, registered sanitarians, equipment operators, quality assurance personnel, plant engineers, equipment manufacturers, dairy technicians, plant personnel and employees new to the dairy or food industry


All courses will be held on The Ohio State University Campus in Columbus, Ohio. Columbus is accessible from all major airlines through the Columbus International Airport.


Courses are facilitated and led by the faculty and staff experts from The Wilbur A. Gould Food Industries Center and QChekd Training Industry Experts. Experts from companies in the dairy industry, including Votion Enterprises, Masterleo Inc., Silliker and other speakers from regulatory agencies contribute to the training.


Special rates are available for course participants through a block of rooms at nearby hotels, including The Blackwell Inn, Hilton Garden Inn, Spring Hill Suites and Holiday Inn Express.

About The Instructors

Al Votion

Al Votion, a Registered Sanitarian, attended St. Mary’s University, in San Antonio, Texas, and has spent the past 30 years performing regulatory and training work in the dairy industry.

Valente B. Alvarez

Valente B. Alvarez, Professor and Extension Dairy Processing Specialist. He received his B.S., in Biochemical Engineering at the National Polytechnic Institute (IPN), Mexico City, and his M.S. and Ph.D. degrees in Food Science at Michigan State University.

Chuck Yarris

Chuck Yarris, Quality and Food Safety Director at Quality Chekd. Chuck has conducted workshops on various dairy-related topics. His background has been in both the operations and quality management of dairy and juice operations over his 35-year career in the food industry.

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