Sessions focus on spoilage and pathogenic bacteria, proper operation and maintenance of automated equipment and pumps, regulatory standards, cleaning and sanitation followed by a certifying exam issued to registrants who pass the exam (score >80% ).

You must dress appropriately including shoes must be suitable for processing environments; no open toe footwear. Please advise us at time of registration if you have a disability and desire special accommodations.

The dairyfoods.wisc.edu website contains a link that will allow you to download the HTST Manual, Chapter 65 of the WI Administrative Code and other support materials. It is your responsibility to review these course materials before coming to the school.