2019 Class Schedule

Environmental Monitoring and Sanitation Essentials: April 10-11, 2019
FSPCA Preventive Controls for Human Food: May 15-17, 2019
 DATE CHANGEDFood Defense and Food Fraud : June 5-6, 2019
Introduction to Food Microbiology - The Basics: June 25-26, 2019
**Chemistry in the Food Lab: July 17-18, 2019
**Audit PreparationAugust 13, 2019
 Laboratory Quality Assurance
: August 14, 2019
ISO 17025 - Understanding the Standard: August 15, 2019
Introduction to Food Microbiology - The Basics: September 18-19, 2019
Environmental Monitoring and Sanitation Essentials: October 9-10, 2019
**Advanced Food Microbiology: October  23-24, 2019
FSPCA Preventive Controls for Human Food: November 13-15, 2019

** Dates subject to change as course content is being updated

Course RegistrationsFSPCA Registration

Committed To Your Educational Needs

Custom Courses

  • Choose topics that are important to your team
  • Content built specific to your business and history
  • Cost based on number and length of sessions
  • No attendance limits
  • Courses may be presented at your location or hosted at Cherney Microbiological Services, Ltd.

Private Courses

  • Choose any of the course offerings to be presented in a private session to your team 
  • Reduced cost per attendee. 
  • Courses may be presented at your location or hosted at Cherney Microbiological Services, Ltd.

 training@cherneymicro.com or call 920-406-8300 for questions and to schedule your training.

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"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. 

Meet The Trainers

  • 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 trained 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.