Intensive one-day course to achieve HACCP competency
Our next scheduled HACCP Certification Training Session is scheduled for November 6th at the offices of M3 Insurance in Madison, Wisonsin.
We will host another training session on February 26th at the Hyatt Regency in Milwaukee.
Please hold the date and contact us for more information as the date draws nearer.
Companies need to develop and maintain a robust food safety system in order to conform with Global Food Safety Initiative (GFSI) and regulatory standards. Our Hazard Analysis and Critical Control Point (HACCP) training course provides the tools you need to build a successful food safety system.
Learn proven methods to standardize processes and documentation
Unlike other training courses that offer only the basic principles of HACCP with no real-world application, WMEP’s training course is designed to help you develop a solid HACCP plan as you learn.
Apply what you learn immediately
Upon successful completion of the course, you will be able to:
- Write a HACCP plan using a standard starter template
- Implement HACCP system
- Review common GMP’s
- Understand the basics of food microbiology and sanitation
- Understand prerequisite programs
- Certificate of Completion provided
Meet some our Food & Beverage Industry Specialists
Food Safety Consultant
920.850.6590 [email protected]
Peg Dorn’s desire to join the staff of the Wisconsin Manufacturing Extension Partnership as a manufacturing specialist was twofold.
“I wanted an opportunity to work exclusively with Wisconsin companies and support the mission of helping small and mid-size manufacturers,” Peg said.
Peg has more than 15 years experience in food safety and quality, mostly in the dairy industry. She possesses a strong background in infant formula, pharmaceutical grade excipients, and other dairy products.
“We’re at a time when food safety is quickly evolving due to government regulations,” she said. As a former food safety auditor, I am familiar with certification requirements. I’ve seen firsthand how a well-developed food safety program can improve quality and reduce costs.”
In her role with the WMEP, Peg assists companies with establishing food safety systems that comply with Global Food Safety Initiative requirements.
“I can help small and mid-sized manufacturers avoid mistakes that I’ve seen other companies make. I can share the positive and negative observations I’ve seen as an auditor,” Peg says.
She spent several years at Baraboo-based dairy cooperative Foremost Farms, holding various positions including quality systems manager and corporate quality assurance manager. Peg’s work at Foremost Farms included setting up Safe Quality Food (SQF) programs for multiple plants.
Peg also has worked as an independent food safety auditor and consultant with an emphasis on SQF certification.
Raised in Arcadia, Peg currently resides in Baraboo. She earned an Associate Degree in the Medical Laboratory Technician program at Lacrosse Technical College and a bachelor’s degree in biology from the University of Minnesota-Winona. She has also completed graduate course work at the University of Minnesota-Mankato.
Outside of work, Peg, who is single, enjoys reading, writing and wildlife photography.
Food Safety Consultant
920.277.4861 [email protected]
Lindsey brings a strong background in food manufacturing and food safety system implementation to the WMEP. She joined the organization in April 2016 as an associate manufacturing specialist.
“I want to work with smaller manufacturers to help them develop, maintain and continuously improve their food safety systems,” she said.
Lindsey’s job duties with the WMEP include assisting manufacturers with HACCP or internal auditing training; the development of food safety systems such as SQF, BRC, or FSSC 22000; the performance of internal reviews to assist companies in preparing for upcoming audits; and working with companies to ensure they have strong food safety systems.
“Lindsey is a dedicated individual eager to assist food manufacturers and suppliers impacted by the Food Safety Modernization Act,” WMEP executive director and chief executive officer Tim Wiora said. “She’s also a great facilitator working with teams.”
An Appleton native, Lindsey previously spent 18 months as quality systems and food safety coordinator at Bay Valley Foods in Green Bay, where she focused on improving plant quality programs, such as HACCP and preparing for Level 3 SQF implementation.
Prior to that, Lindsey worked for nearly three years at Milk Specialties Co. in Fond du Lac, first as a quality assurance specialist, then as a quality assurance supervisor, where she maintained laboratory work flow by directing and monitoring 12 lab technicians.
Her tenure at Milk Specialties motivated her to pursue a long-term career in food safety.
“Out of a college I was hired on as a Quality Assurance Technician at Milk Specialties and my manager there was very inspiring and helped me gain the experience I needed to pursue my career,” she said. “I found I had quite the passion for food safety and am pleased with where my path has taken me.”
Lindsey has a background in dairy products, dairy powders and acidified foods.
She earned a Bachelor of Science degree in Chemistry with an emphasis in Biochemistry and Criminalistics from the University of Wisconsin – Platteville. She’s currently pursuing a Master of Science degree in Food Safety from Michigan State University. She expects to graduate in 2018.
Lindsey and her husband, Brice, reside in Appleton with their four cats and their German Shepherd, Gretel.
Away from work, Lindsey especially enjoys horseback riding. She also plays in volleyball leagues during the week and likes to spend time on the Wolf River and adventure outdoors with her dog and husband.
Business Development Leader – Madison Region
608.630.4028 [email protected]
Andy Broderick has spent his entire career forging personal relationships.
Those skills and experience come in handy in Andy’s role as Business Development Leader for the Wisconsin Manufacturing Extension Partnership’s Madison region.
He previously served as an account executive at Royle Printing Co., Sun Prairie, covering New England and Europe, and was major gifts officer at St. Mary’s Hospital and Care Center Foundation, Madison.
“I have worked 20-plus years in sales and consulting roles in service, non-profit and manufacturing industries in everything from multinational corporations to small “mom and pop” shops,” Andy said. “The wealth of knowledge and expertise in manufacturing is widespread and deep at the WMEP, and I add to that a perspective that comes from of working with people and building relationships which is also important.”
Manufacturing is the cornerstone and lifeblood of communities throughout Wisconsin, he said. “My role is to connect people with solutions, whether it is through our manufacturing specialists or other resources that the WMEP can provide. It’s almost like being a matchmaker,” Andy said. “Matching challenges with solution providers leads to exceptional relationships.”
That is where Andy’s professional strengths come in. “Throughout my life I’ve been connecting with people, building and cultivating relationships,” he said. “This is why I am excited to work at the WMEP. When manufacturers thrive, the communities thrive, and I look forward to establishing the connections make that happen.”
He earned a bachelor’s degree in business administration with an emphasis on finance and marketing from the University of Wisconsin-Oshkosh. He competed on the school’s track and country teams.
Born near Washington, D.C., Andy also has lived in the Minneapolis-St. Paul area, the San Francisco Bay area and Atlanta. He currently resides in Madison with his wife, Julie, who works as a dental hygienist, and their two sons, Camryn and Bram.
Andy enjoys hockey, baseball and is a coach of his boys’ Little League team in West Madison. “When I’m not coaching baseball for the boys, I’m watching them play for their respective hockey teams and trying to get them to do their homework,” Andy said.