SHRINK CONTROL WORKSHOP

Tues., Oct. 20, 2009 - 10am to 5pm
Wed., Oct 21, 2009 – 8am to 2pm

How Much Milk Loss Can Your Company Afford?

The dairy farms in the United States produce 170 billion pounds of milk per year. Between the cow and the kitchen table, as much as 3.4 billion pounds are lost. The product value of this loss exceeds $800 million.
This loss is coming out of your profits and increasing your operating expenses! Reducing these losses can mean the difference between making and missing budgets! Take the step in 2009 that will put you on the path to shrink control by attending this workshop.

What additional costs are associated with this loss?

• Additional labor to receive, process and package the product that was lost the first time around.
• Additional processing, receiving and packaging time that reduces your throughput.
• Additional energy costs to run your plant.
• Increased wastewater costs and surcharges for BOD and fats, oil and grease.

Workshop Description:
The workshop will follow the flow of materials and finished goods through your dairy plant. You will identify processes within your facility and the potential areas of loss in each phase. Procedures will be presented to identify loss and institute controls necessary to reduce loss. Current technology and instrumentation for measuring volume, flow, composition and weight control will be shared. Criteria and need for developing standard operating procedures and use of root cause analysis tools will be presented.

Workshop Designed For:
Dairy general managers, production managers, plant managers, superintendents, supervisors, quality control members, finance managers, accountants, engineering and preventive maintenance leaders, production planning, purchasing associates and distribution leadership.

What will I take home to my plant?

1. A  thorough understanding of causes of loss and the controls needed to reduce loss
2. An understanding of what contributes to loss in your plant
3. A loss reduction plan for your facility
4. A plan to improve your bottom line financial results

Course Location:
Dairy Products Technology Center
Cal Poly San Luis Obispo
San Luis Obispo, CA

Click here for the complete Course Schedule

Course Instructors: 

Rudy Westervelt
Rudy has a B.S. degree from Cornell University and a M.S. degree from the University of Connecticut. Rudy’s food industry career spanned 30 years with the Kroger Co.  He led quality, distribution and food production teams. For 10 years, he was General Manager of Centennial Farms Dairy, Atlanta, GA and Riverside Creamery, Riverside, CA.
Rudy operates Power in Learning, a food industry consulting and training company. He assists plants in areas of food safety, operational performance, loss prevention and safety. He has worked with the industry on food traceability issues and improvements. He has identified losses in dairy plants, saving the industry millions of dollars. He is an industry, invited speaker, giving technical and motivational presentations.
He is a member of IDFA, Northeast Dairy Association, California Dairy Industry Association, International Association for Food Protection, and 3A Sanitary Standards Committee.

   

Phillip Tong
Phil is Professor of Dairy Science and Director of the Cal Poly Dairy Products Technology Center.  Phil has a BS from U.C. Davis and his MS and Ph.D. from Cornell University.   Phil has over 25 years of experience at Cal Poly in teaching, research and conducting continuing education programs in dairy foods science and technology.   He has published over 50 research publications and book chapters.  He has given invited lectures in many countries including China, Thailand, Indonesia, Malaysia, Mexico, Canada, Philippines, and France.  Dr. Tong has appeared in segments about dairy foods for Public Broadcasting System and History Channel.   He contributes a quarterly column for Dairy Foods Magazine.
Prior to joining Cal Poly, Phil worked as a Research Scientist for Kraft, Inc. in Glenview, IL.  
Phil is a member of the Institute of Food Technologists, American Cheese Society, American Dairy Science Association, and International Dairy Federation.   He has been recipient of Cal Poly College of Agriculture’s Award for Outstanding Research (2005),  International Dairy Foods Association Research Award (2006) and the Cargill Specialty Flavor Research Award (2008). In 2009-10 Phil serves as President of the American Dairy Science Association.

Click Here to Register

Cost:
The cost of the workshop is $195 per person if registered by October 5th. After that date the registration fee will be $245.

Group Discounts Available:
We now offer a 15% discounts for 3 or more registrants from the same company! All payments must be submitted at the same time to gain the group discount registration rates. If as a result of a cancellation you fall below 3, the regular registration price will be applied. When registering online just use promo code "GRP".

Refund Policy
All registration cancellations will be subject to the following limitations:

Full Refund
Registrants who cancel by phone at least two weeks prior to the first day of the course (less a $60 service charge).

No Refund
Registrants who cancel less than two weeks prior to the first day of the course.

In the event of insufficient enrollment, DPTC reserves the right to cancel the course and provide a full refund to registrants.

Lodging Information

For more information contact:
Laurie Jacobson: ljacobso@calpoly.edu or (805) 305-5056