January 6 - February 14, 2014 (Online Course)
Format
This is a six-week online course, not offered in a classroom setting
Sponsored by
Animal and Food Science Department, College of Agriculture, Food, and Environmental Sciences, University of Wisconsin-River Falls
Course Description
This six-week online course provides in-depth review and sessions for production of safe dairy products. Assignments vary from lesson to lesson but will cover the topics listed below:
- Zoonosis - Disease Transmittal
- Good Milking Practices
- Antibiotic Testing and Requirements
- Sampling Techniques and Analytical Concerns
- Good Manufacturing Practices
- Pathogen Control
- Inventory Controls
- Recall Procedures
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Advanced Registration is required. The fee for this course is $400. View Registration Form |
Course Details
The course will consist of six weeks. Assignments vary from lesson to lesson, to include discussion board questions and assignments based on the readings. A comprehensive exam will be given at the conclusion of this course. A score of 80% will constitute a passing grade and will fulfill part of the educational requirement for the ATCP 69.02(1)(d) Cheesemaker's license in the state of Wisconsin.
Our online course covers the same information as the face to face versions. One big difference is that the online course is self-paced over an extended period of time (six weeks). Each lesson and activity is designed to take an average of 20-30 minutes. You may take lessons, submit activities and ask questions anytime between the class dates.
You will need an Internet connection, a web browser, and an e-mail address. On the first day of the class, class members will receive, via e-mail, a web address (URL) for the class, a username and a password to access the class materials. You must be 18 years of age to enroll.