Cherney College's  Mission

"Culturing Knowledge Through Training & Education"

Committed to Cherney’s core values of innovation, change and quality, Cherney College supports laboratories, manufacturers and suppliers by delivering practical, high impact food safety and technical training and expertise.

In 2014, our in-house training center was opened to customers and industry partners to fulfill founder Debra Cherney’s dream of providing answers and improvements to laboratories through information transfer and technical training. Following this vision of “Culturing Knowledge Through Training and Education”, our first course, Introduction to Food Microbiology – The Basics, a practical, hand-on workshop that incorporated lectures, demonstrations and lab activities, was created.

Since then, Cherney College has continued to expand, offering courses that meet the needs of the industry and address current trends and challenges. 

2018 Class Schedule
COMPLETED: FSPCA Preventive Controls for Animal Food: March 7-8, 2018
COMPLETED: Environmental Monitoring and Sanitation: March 14-15, 2018
 COMPLETED: FSPCA Preventive Controls for Human FoodMay 16-18, 2018
COMPLETED: Introduction to Food Microbiology-The Basics: June 6-7, 2018
COMPLETED: Chemistry in the Food Lab: July 18-19, 2018
COMPLETED: Quality Assurance in the Food Lab: August 22-23, 2018
COMPLETED: Introduction to Food Microbiology-The Basics: September 19-20, 2018
  Advanced Food Microbiology: October 3-4, 2018
Registration closes September 30th
Environmental Monitoring and Sanitation: October 17-18, 2018
Register before October 18th for a $50 discount
Canceled: Controlling Hazards: November 1-2, 2018
Clovis, NM Courses (Food Microbiology, Environmental Monitoring, and Quality Assurance):
November 13-15, 2018

Questions? Contact or call 920-406-8300.

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Cherney’s trainers are a diverse group with over 100 combined years of technical education and experience in food manufacturing, lab testing, microbiology, training, management and process improvement.  

  • Matthew Fenske has over 6 years of laboratory, quality and management experience in a variety of food safety roles.  As Cherney’s Training Manager, Matthew leads Cherney College’s Training Programs and also works with customers both internally and externally in troubleshooting and consulting opportunities.  He has spent 3 years in a feed and forage analytical laboratory (wet chemistry) setting and also 2 years in quality assurance for one of the world’s largest food manufactures.  Matt joined Cherney’s team in May 2017 and since has become PQCI Certified for both Human and Animal Food.     
  • Allison Empey has over 15 years of laboratory, management and food safety experience. Allison has been with Cherney for 12 years, holding numerous roles in laboratory operations. As Cherney’s Green Bay Laboratory Leader, Allison oversees day to day operations, technical competence and quality performance for all aspects of the laboratory. Allison is a certified Food Safety HACCP Manager and has a BS in Human Biology.
  • Joanne Ruebl has over 16 years of laboratory, management, quality and food safety experience. Joanne has been with Cherney for 15 years, holding numerous roles in laboratory operations. As Cherney’s Technical Support Microbiologist, Joanne provides technical expertise, consulting and training to both internal and external customers. Joanne is an FSPCA Lead Instructor for Preventive Controls for Human Food, a certified Food Safety HACCP Manager, and has an MS in Organizational Leadership and Quality.
  • For the Environmental Monitoring and Sanitation Essentials Course, Cherney’s trainers are joined by sanitation expert Scott Sprangers. With over 40 years of experience in the food industry, Scott has been involved in all aspects of plant sanitation and chemical supply, is a certified trainer, and taught courses at the University of Wisconsin and to major food manufacturers.