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Applied Corrective & Preventive Action Course – ONLINE – Thursday, March 4

REGISTER FOR ACPA TODAY

Corrective actions are not just for food safety issues but all aspects of a food manufacturing facility. If you are not looking for ways to improve your processes, you will likely waste time, money, or resources. Join Janna Hamlett of TechHelp and the University of Idaho for our Applied Corrective & Preventive Action online course from 1-5 pm MST on Thursday, March 4. This will be an interactive and hands-on course using exercises, actual scenarios, and group discussions. You will learn and use several tools that will prepare you to immediately put your knowledge to work in your facility. 

We will explore common root cause analysis tools, including 5 whys, Failure Mode Effect Analysis, Fishbone diagram, cause & effect tools, and relationship diagrams. You will receive training and templates to use and modify as needed to create and maintain an effective corrective and preventative action program in your facility.

More 2021 Food Manufacturing Courses

  • March 9 & 16 – Intentional Adulteration / Food Defense ONLINE
    This  Food Defense Course will help you mitigate the risks and hazards of intentional contamination in food operations by protecting vulnerable elements in the agrifood chain and food production operations. We will explore Food Defense Plans to help you build barriers around vulnerable points to prohibit intentional adulteration. The course fee is $495/ each individual.
  • Among the other things changed forever by the COVID Pandemic has been consumer shopping habits – particularly for Consumer Packaged Goods and other consumables. Forbes estimates that ‘digital shopping’ increased 10 Years worth in the space of 6 months of 2020 – and while some ‘brick and mortar’ shopping has returned, much of what went to E-Comm has remained – meaning you can no longer afford to NOT be on the Digital Shelf.

    Working with a number of companies who have faced these same challenges, G. Steven Cleere of Kitchen-2-Shelf and NexxtLevel Brands will join us for a free webinar, “Winning the Digital Shelf.” Learn about how you can optimize your online presence and boost sales.

  • March 30 – Practical Sensory Programs for Factories and Quality Managers ONLINE
    The appearance, flavor, and texture of food are primary indicators of your customers’ purchase behavior and perception of value.  While we have benchtop and inline systems to measure attributes such as color and moisture, many of us don’t know how to measure our critical-to-quality sensory attributes objectively. This course is not just another boring webinar.  The Practical Sensory Program course is designed around a learn-and-apply model.  Each participant will get a kit to have hands-on activities to reinforce the concepts learned.  He or she will walk away with practical skills that can be applied immediately. 
    The course fee is $285/ each individual.
  • NEW – May 4-5 – OSHA 10 – General Industry ONLINE This course helps train and prepare employees to identify, control, and prevent injuries from common occupational hazards in facilities (like manufacturing facilities). It also provides information on worker’s rights and employer responsibilities according to OSHA.  After the course, you will receive a DOL (Department of Labor) OSHA 10 General Industry card.  This course meets the training requirements of the OSHA 10 designation and is taught by an authorized instructor.  The course fee is $150 per person.
  • NEW – May 10-13 – OSHA 30 – General Industry – ONLINE This course is specifically intended for safety managers, supervisors, and anyone who oversees safety programs.  The topics are more diverse and include information on successfully managing a safety program in your facility.  After the course, you will receive a DOL (Department of Labor) OSHA 30 General Industry card.  This course meets the training requirements of the OSHA 30 designation and is taught by an authorized instructor.   The course fee is $375 per person. 

More Information

Instructors

Janna HamlettJanna Hamlett spent her life working in agriculture. She has a BS degree from the University of Idaho in Dairy Science with a minor in English and a Master’s degree from Washington State University in Food Science and Management. Janna has worked in various management positions including, Training Manager, QA Manager, and Production Manager at large-scale cheese and whey processing facilities in Idaho’s Magic Valley. Her numerous industry certifications include approved OSHA 10, and 30-hour instructor, PCQI (Preventative Controls Qualified Individual) Instructor, SQF Practitioner, SQF Approved Teaching Center, and an approved HACCP curriculum from International HACCP Alliance.
 
Catherine Cantley is a Food Processing Specialist with TechHelp and Assistant Professor at the University of Idaho School of Food Science. Catherine earned a B.S. in Biological Systems Engineering from WashingtonState University and an M.S. in Agricultural and Biological Engineering from Purdue University. She is an experienced Senior Research and Development Manager with demonstrated expertise in food manufacturing, process engineering, product optimization, food safety, and sensory and consumer science.  She has worked in both the retail sector and the food service sector, so she can flex readily to help your company meet the needs of your customer(s).

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