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Dairy Online Certificate: Module 15 - Supply Chain Management for Non-Dairy Ingredients

In module 15, we will look at a broad array of non-dairy ingredients that, when added to milk, help us make delicious and safe dairy products like yogurt, ice cream, cheese and more!

Module 15 Course Overview

Understanding the supply chain that our non-dairy ingredients experience before we receive them is critical to our handling and using them in a manner to make our dairy products both tasty, functional and above all safe. We will look at hazards and controls for these added ingredients.

Learning Outcomes

After successful completion of this module, you will be able to:

  1. Categorize the many additional ingredients added to milk to make delicious dairy products.
  2. Understand that the optional ingredients we add to dairy are limited by the standards of identity.
  3. Describe the potential bazars and supply chain issues that added ingredients may bring to dairy products.
  4. Identify the basic elements of a supply chain program as required by the Preventive Controls for Human Food (PCHF) rule.
  5. Give examples of supply chain verification activities needed to assure a hazard in an ingredient has been controlled.

Referred modules:

  • Module 1
  • Module 5
  • Module 10
  • Module 11
  • Module 17
  • Module 18
  • Module 19
  • Module 20
  • Module 22
  • Module 23

 

Themed Tracks

Further certificates using a themed track. If you completed the Basic Cert 1st you would only have to add from 1-4 modules for various add on Certificates. Conversely, if you completed and track-based certificate first you would get credit for 2-5 modules of the basic 12 already completed.

Module 15 is part of the following themed tracks:

Dairy Quality Certificate. Modules 1,2, 3,4,5, 6, 15, 16. This series/track includes course introduction, Dairy Chemistry, Dairy Microbiology, Pasteurization technologies, Sanitation, Supply Chain Management and Quality Systems. The intended audience for this track includes existing and new or aspiring members a plant’s Quality Department.

Dairy Food Safety Certificate, 1,8,10,11,15 This series/track includes course/dairy introduction, GMPs Food Safety Systems, and Culture, Regulatory Environment for Dairy, and Supply Chain Management (Could add module 4 for detail on pasteurization process. The intended audience for this track includes new, existing or aspiring members of the plant’s Food Safety or HACCP teams. This track could also appeal to new and existing regulatory personnel and 3rd party auditors seeking to expand their qualifications to include the dairy industry.

calendar
TBD
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On demand
location
Online

All Dairy Certificate Modules

Dairy Online Certificate: Module 1 - Introduction to Dairy Production and Processing Industry

TBD

Dairy Online Certificate: Module 2 - Dairy Chemistry and Physics

TBD

Dairy Online Certificate: Module 3 - Dairy Microbiology

TBD

Dairy Online Certificate: Module 4 - Fluid Milk I

TBD

Dairy Online Certificate: Module 5 - Fluid Milk II

TBD

Dairy Online Certificate: Module 6 - Common Dairy Equipment

TBD

Dairy Online Certificate: Module 7 - Packaging

TBD

Dairy Online Certificate: Module 8 - Current Good Manufacturing Practices

TBD

Dairy Online Certificate: Module 9 - Cleaning and Sanitation

TBD

Dairy Online Certificate: Module 10 - Food Safety Systems and Culture

TBD

Dairy Online Certificate: Module 11 - Regulations and Standards for Dairy

TBD

Dairy Online Certificate: Module 12 - Sustainable Dairy Processing

TBD

Dairy Online Certificate: Module 13 - Membrane Filtration Process

TBD

Dairy Online Certificate: Module 14 - Concentration, Evaporation, Drying

TBD

Dairy Online Certificate: Module 15 - Supply Chain Management for Non-Dairy Ingredients

TBD

Dairy Online Certificate: Module 16 - Quality Systems and Finished Product Quality

TBD

Dairy Online Certificate: Module 17 - Basic Cheese Making

TBD

Dairy Online Certificate: Module 18 - Specialty Cheese Making

TBD

Dairy Online Certificate: Module 19 - Grade A Cultured Dairy Products

TBD

Dairy Online Certificate: Module 20 - Dried Dairy Products I (Milk and Whey Powders)

TBD

Dairy Online Certificate: Module 21 - Dried Dairy Products II (WPC, WPI, Lactoferrin, Casein)

TBD

Dairy Online Certificate: Module 22 - Ice Cream

TBD

Dairy Online Certificate: Module 23 - Cream and Butter

TBD

Instructors

Sheri Cole
Sheri Cole is assistant professor, dairy extension and sustainable food manufacturing, Oregon State University. She's a highly accomplished R&D, Food Safety and Quality executive with extensive Fortune 500 business and technical experience. She's passionate about food and how to integrate innovative ideas from the culinary world into the retail food space. 
Marc Bates
Lead Instructor for Preventive Controls for Human food.
Prior- In the last 50 years I have always worked in, at or for a company that makes cheese. Food Safety auditor/consultant work during the past 17 years as well.
Zeynep Atamer
Zeynep Atamer is an Extension Dairy Processing Specialist.

Past Students' Work

Take a look at some recent projects our students have created.