From offices in Boise, Post Falls, Twin Falls, and Pocatello, TechHelp Specialists help Idaho manufacturers, food processors and entrepreneurs improve their competitiveness through continuous product and process innovation.

Dairy Microbiological Lab Methods College of Southern Idaho

The workshop will educate microbiological lab technicians on standard lab practices for micro testing in a dairy lab with dairy products.

Multiple attendees from the same company registering at the same time will receive a 10% discount at checkout. Idaho Manufacturing Alliance members can receive a 10% discount by entering the Coupon Code IMA10 during checkout.

Internal Auditing for Food Processors – Live Online

Internal Audits are a requirement of all GFSI approved certification schemes (e.g. SQF, BRC, FSSC 22000, etc.) and many 3rd party audit programs. Internal audits allow you to audit your facility for gaps and compliance. They are an important tool in the ongoing food safety toolbox for any food manufacturer, packager, and warehouse and distribution company.

This course will provide you with the knowledge and skills required to conduct an internal audit program within your company. The course covers the fundamentals of auditing, useful industry-proven techniques, compliance criteria, how to foster good communication within the facility, the importance of auditor ethics, and gathering objective evidence, nonconformities, and reporting suggestions. This course is for those who are new to internal auditing and those that could use a refresher course.

Implementing Safe Quality Foods (SQF) Systems w Dr. Janna Hamlett – Live or Online – Nov 9-10, 2023

The first step in achieving and maintaining SQF Certification is to understand the SQF Food Safety Code for Manufacturing. This class is designed to fulfill the training requirements to prepare individuals to take the SQF Practitioner test. All SQF certified sites must have at least two SQF Practitioners overseeing the SQF Food Safety System. However, industry best practice is to have several Practitioners to ensure management commitment and coverage of the entire SQF System. This hands-on workshop uses the official SQF training material but adds real-life practical advice to fulfill requirements of the code. Students will get a manual with the slides, a practice test, and an attendance certificate with the SQF Institute logo, our logo and license number. This course is recommended for sites seeking certification, maintaining certification or anyone interested in learning more about the SQF program and certification. To attend the training students must have had previous HACCP training approved by International HACCP Alliance or equivalent.

Advanced Food Safety Programs Food Manufacturing Supply Chain

Dr. Janna Hamlett Article in Food Safety Magazine Has Tips to Overcome Supply Chain Challenges for Food Manufacturers

Supply chain constraints are not a new challenge in the food industry. Even before the COVID-19 pandemic created additional hardships, the food industry has always had to deal with difficulties in the supply chain. Food is a global market, and even the smallest food processor brings in food ingredients, packaging, and equipment from around the world. The food industry is not immune to environmental disasters or political unrest in the global environment. Since the food supply chain is very complex with multiple stakeholders, processors, brokers, and transportation involved, it is susceptible to turbulence and instability.

Advanced Food Safety Programs Food Manufacturing FSPCA Preventive Controls for Human Food

ONLINE FSPCA Preventive Controls for Human Food Course with Dr. Janna Hamlett

The FDA’s Food Safety Modernization Act – Preventive Controls for Human Food requires processing facilities to have at least one Preventive Controls Qualified Individual (PCQI) on staff to oversee the food safety plan and system.

Our upcoming online FSPCA Preventive Controls for Human Food Course is one way to gain that credential. This FSPCA Preventive Controls for Human Food course is the “standardized curriculum” recognized by the FDA. This course covers regulation Title 21 CFR 117 – Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food.

Food Manufacturing Product & Process Development

Dr. Janna Hamlett Article in Food Safety Magazine on The Value of Mistake Proofing

People make mistakes—more often than we might like to think. Studies have shown that no matter how well-trained a worker is, or how well-maintained the equipment is, errors still occur. Tasks are forgotten, and equipment breaks. Standard work and “one right way” can help reduce errors.

Mistake proofing, also known by its Japanese equivalent, “poka-yoke,” is a method used to reduce or eliminate errors, or to make those errors immediately obvious. Ensuring that non-conforming product is never created—or at least never arrives at customers’ doorsteps—is invaluable in the food industry. Reduced downgrade, less rework, and decreased out-of-specification product are all benefits of mistake proofing.

FSPCA – Preventive Controls for Human Food (PCQI) w Dr. Janna Hamlett Live Online – October 3-5

This FSPCA Preventive Controls for Human Food course is the “standardized curriculum” recognized by the FDA. This course covers regulation Title 21 CFR 117 – Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food. The course will go in-depth with requirements for Hazard Analysis and Risk-Based Preventive Controls based food safety training. Course participants will get familiar with all requirements of Preventive Controls based food safety plan and how to design the plan, and upon successful completion of the course become a Preventive Controls Qualified Individual (PCQI).

Internal Auditing for Food Processors with Dr. Hamlett – March 14 in Caldwell, ID

Internal Audits are a requirement of all GFSI approved certification schemes (e.g. SQF, BRC, FSSC 22000, etc.) and many 3rd party audit programs.  Internal audits allow you to audit your facility for gaps and compliance.  They are an important tool in the ongoing food safety toolbox for any food manufacturer, packager, and warehouse and distribution company.

This course will provide you with the knowledge and skills required to conduct an internal audit program within your company. The course covers the fundamentals of auditing, useful industry-proven techniques, compliance criteria, how to foster good communication within the facility, the importance of auditor ethics, and gathering objective evidence, nonconformities, and reporting suggestions.  This course is for those who are new to internal auditing and those that could use a refresher course.

Intro to HACCP & Food Safety w Dr. Janna Hamlett at CSI Twin Falls on Feb 28

The Hazard Analysis and Critical Control Points (HACCP) system is a logical, scientific approach to controlling hazards in food production and is a preventive system assuring the safe production of food products. The principle of HACCP can be applied to production, meat slaughter and processing, shipping and distribution, food service, and home preparation.

Successful completion of this course will result in an Introduction to HACCP Certificate with the International HACCP Alliance seal of approval.