Education

NCCIA strives to provide continuing education for current members, support future
members, and industry leaders through scholarships and recruiting at local universities.

Scholarships

We sponsor annual scholarships for students to attend South Dakota State University, the University of MinnesotaIowa State University, or the University of Wisconsin-River Falls.  All you need to qualify is an interest in a career in the cheese industry!

Continuing Education

Whether you’re new to the industry or an experienced professional, the NCCIA helps you enhance your skills with continuing education through workshops, seminars, and hands-on training.

Recruiting

NCCIA is an active sponsor of efforts to recruit talented high school students to a dairy-related degree program. Contact us to learn more.

Workshops

The basics of milk pasteurization is presented by NCCIA in conjunction with the Minnesota Department of Agriculture (MDA) Dairy Inspection Program. This workshop provides students with both theoretical and pilot plant training concerning the operation of dairy pasteurizers. Participants will learn how to complete pasteurization tests required by the Pasteurized Milk Ordinance (PMO). This class will meet MDA’s basic training requirement in the process of attaining the Certified Industry Temporary Pasteurizer Retesting and Resealing (CITPRR) Tester.  A final exam will certify a students’ successful completion of the class. Workshop topics include: Fundamentals of milk pasteurization, history, microbiology, components of a pasteurizer, and basic pasteurizer testing requirements. Laboratory sessions will allow students to examine the inner workings of a pasteurizer and experience the mechanical process of a pasteurization system. Instructors will also demonstrate a typical manufacturing process using a simulator and pilot plant equipment. This course is offered at the University of Minnesota as one-day course that can be taken individually or in a group. To register or for more information, please contact Susan Eschbach at seschbach.nccia@gmail.com

The basics of dairy plant sanitation provides cheese and whey plant operators with a basic understanding of dairy plant sanitation. Workshop topics include: Fundamentals of cleaning and sanitation, prerequisite programs, GMP’s, SSOP’s, and the sanitary design and construction of equipment. Laboratory sessions will focus on plant audits. Instructors will allow students to examine pilot plant equipment and recognize typical designs and installations that are particularly problematic for sanitary operating conditions of plants. A final exam will certify a students’ successful completion of the class. Register here.

This course is offered at the University of Minnesota as one-day course that can be taken individually or in a group.

The Hazard Analysis Critical Control Points (HACCP) is a proactive and preventative food safety management program that deals with understanding possible hazards in ingredients, the environment, and process. It assures food safety by eliminating or controlling the potential hazards at critical control points in a food manufacturing process.

Proper design and implementation of HACCP enhances food safety and effective use of resources, and provides timely response to food safety problems. HACCP can facilitate regulatory compliance and increase consumer confidence in food safety. HACCP is compatible with novel approaches for quality management such as the International Organization for Standardization (ISO) and Global Food Safety Initiative (GFSI).
The HACCP workshop is designed to provide food manufacturers with a basic understanding of principles, and help develop and implement a HACCP program.

The focus of this workshop is to review the basic concepts of HACCP and discuss the design and implementation of a HACCP system for a variety of food systems. We will not discuss detailed aspects of any specific food product or commodity.

The workshop curriculum follows the guidelines established for HACCP system development and implementation created by the National Advisory Committee for Microbiological Criteria for Foods (NACMCF, 1997).

The course includes lecture discussions, group activities and break-out sessions, and an exam designed to demonstrate basic HACCP training and familiarity with the concepts and material presented. A certificate of completion with the International HACCP Alliance Seal will be awarded to student passing the exam with a score of 70% or higher, as proof of training.

Please contact Susan Eschbach for more information – seschbach.nccia@gmail.com