The Wisconsin Association for Food Protection (WAFP) is a non-profit group aimed at advancing the cause of food quality in Wisconsin.
Founded in 1943, WAFP has approximately 200 members from all phases of the dairy and food industries.
Who is WAFP?
- For over 78 years Food Safety Training and Education for the Wisconsin Food Industry has been the goal of WAFP
Members are professionals from the Private, Regulatory and the University sectors
WAFP is the Wisconsin affiliate of the International Association for Food Protection (IAFP)
Please visit our website at www.wifoodprotection.org to learn more about WAFP
Why should you be a WAFP member?
Educational opportunities to help advance your Food Industry Career
Hear from nationally recognized as well as Wisconsin speakers on timely Food Safety and Regulatory topics
Networking opportunities with professionals from all parts of the Wisconsin Food Industry
WAFP is a non-profit organization so the dues are very affordable
What is the WAFP Mission?
Provide conferences and educational workshops related to food safety and protection for private sector, university and regulatory professionals;
Organize and facilitate effective participation and communication in Wisconsin by all sectors of the food and related industries in the activities and functions of the IAFP;
Encourage effective communication and utilization in Wisconsin of the results of the work and activities of the WAFP;
Provide an effective forum for Wisconsin food professionals to network with experts and fellow WAFP participants;
Create an opportunity for learning within the Wisconsin food industry
Some recent examples of Food Quality Educational and Training workshop topics offered by WAFP:
Pathogen Control and Monitoring
Crisis Management Teams – A Key Resource for all Food Recalls
Biofilms – What’s New and How They Impact the Food Industry
Targeted FDA Inspections: What to Do; What not to Do and Follow-up needed
Food Safety Modernization Act updates
Pasteurizer Operator Training and State Certification Exam
Use of Chlorine Dioxide in a Food Plant