BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//TechHelp Idaho - ECPv6.15.12.2//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:TechHelp Idaho
X-ORIGINAL-URL:https://www.techhelp.org
X-WR-CALDESC:Events for TechHelp Idaho
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Boise
BEGIN:DAYLIGHT
TZOFFSETFROM:-0700
TZOFFSETTO:-0600
TZNAME:MDT
DTSTART:20240310T090000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0600
TZOFFSETTO:-0700
TZNAME:MST
DTSTART:20241103T080000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0700
TZOFFSETTO:-0600
TZNAME:MDT
DTSTART:20250309T090000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0600
TZOFFSETTO:-0700
TZNAME:MST
DTSTART:20251102T080000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0700
TZOFFSETTO:-0600
TZNAME:MDT
DTSTART:20260308T090000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0600
TZOFFSETTO:-0700
TZNAME:MST
DTSTART:20261101T080000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0700
TZOFFSETTO:-0600
TZNAME:MDT
DTSTART:20270314T090000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0600
TZOFFSETTO:-0700
TZNAME:MST
DTSTART:20271107T080000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Boise:20260325T090000
DTEND;TZID=America/Boise:20260325T170000
DTSTAMP:20260709T205552
CREATED:20251118T171335Z
LAST-MODIFIED:20251118T171335Z
UID:10001384-1774429200-1774458000@www.techhelp.org
SUMMARY:HACCP — Hazard Analysis & Critical Control Points (IHA Certified)
DESCRIPTION:Click here to Register\n					\n					\n				\n								\n				\n				\n				\n									Hazard Analysis Critical Control Points (HACCP) IHA Certified – Workshop Delivery via Zoom or In PersonAbout the Course: Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS\, FSIS\, and GFSI (e.g. SQF\, BRC\, FSSC22000\, etc.) certification requirements. In class\, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while\, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans\, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF\, BRC\, or other GFSI-approved certifications. Who Should Attend: Quality Managers and SupervisorsProduction Supervisors and Plant ManagersHACCP or Food Safety Team MembersSmall Business OwnersAny facility that wants to be certified by SQF\, BRC\, or other GFSI agencyParticipants will be able to: Identify hazards associated with raw materials and process steps and assign controls.Determine the likelihood and severity of raw material hazards and process hazards.Identify critical control points (CCPs) and define critical limits.Evaluate a monitoring and verification procedures for CCPs.Costs\, subsidy and discounts: $600 per participant\, a $200 NIST HACCP is subsidy available 10% multiple attendees from discount available10% Idaho Manufacturing Alliance members discount availableInstructor  This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp\, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma\, she is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://techhelp.regfox.com/2026-food-hazardanalysiscriticalcontrol-haccp#new_tab
LOCATION:Live Online
ATTACH;FMTTYPE=image/png:https://www.techhelp.org/wp-content/uploads/2024/10/Food.png
ORGANIZER;CN="TechHelp Idaho":MAILTO:janehokanson@techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Boise:20260324T090000
DTEND;TZID=America/Boise:20260324T170000
DTSTAMP:20260709T205553
CREATED:20251118T171335Z
LAST-MODIFIED:20251118T171335Z
UID:10001383-1774342800-1774371600@www.techhelp.org
SUMMARY:HACCP — Hazard Analysis & Critical Control Points (IHA Certified)
DESCRIPTION:Click here to Register\n					\n					\n				\n								\n				\n				\n				\n									Hazard Analysis Critical Control Points (HACCP) IHA Certified – Workshop Delivery via Zoom or In PersonAbout the Course: Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS\, FSIS\, and GFSI (e.g. SQF\, BRC\, FSSC22000\, etc.) certification requirements. In class\, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while\, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans\, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF\, BRC\, or other GFSI-approved certifications. Who Should Attend: Quality Managers and SupervisorsProduction Supervisors and Plant ManagersHACCP or Food Safety Team MembersSmall Business OwnersAny facility that wants to be certified by SQF\, BRC\, or other GFSI agencyParticipants will be able to: Identify hazards associated with raw materials and process steps and assign controls.Determine the likelihood and severity of raw material hazards and process hazards.Identify critical control points (CCPs) and define critical limits.Evaluate a monitoring and verification procedures for CCPs.Costs\, subsidy and discounts: $600 per participant\, a $200 NIST HACCP is subsidy available 10% multiple attendees from discount available10% Idaho Manufacturing Alliance members discount availableInstructor  This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp\, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma\, she is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://techhelp.regfox.com/2026-food-hazardanalysiscriticalcontrol-haccp#new_tab
LOCATION:Live Online
ATTACH;FMTTYPE=image/png:https://www.techhelp.org/wp-content/uploads/2024/10/Food.png
ORGANIZER;CN="TechHelp Idaho":MAILTO:janehokanson@techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Boise:20260304T080000
DTEND;TZID=America/Boise:20260304T120000
DTSTAMP:20260709T205553
CREATED:20251118T171926Z
LAST-MODIFIED:20251118T171926Z
UID:10001389-1772611200-1772625600@www.techhelp.org
SUMMARY:Pathogen Environmental Monitoring (PEM)
DESCRIPTION:Click here to Register\n					\n					\n				\n								\n				\n				\n				\n									Hazard Analysis Critical Control Points (HACCP) IHA Certified – Workshop Delivery via Zoom or In PersonAbout the Course: Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS\, FSIS\, and GFSI (e.g. SQF\, BRC\, FSSC22000\, etc.) certification requirements. In class\, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while\, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans\, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF\, BRC\, or other GFSI-approved certifications. Who Should Attend: Quality Managers and SupervisorsProduction Supervisors and Plant ManagersHACCP or Food Safety Team MembersSmall Business OwnersAny facility that wants to be certified by SQF\, BRC\, or other GFSI agencyParticipants will be able to: Identify hazards associated with raw materials and process steps and assign controls.Determine the likelihood and severity of raw material hazards and process hazards.Identify critical control points (CCPs) and define critical limits.Evaluate a monitoring and verification procedures for CCPs.Costs\, subsidy and discounts: $600 per participant\, a $200 NIST HACCP is subsidy available 10% multiple attendees from discount available10% Idaho Manufacturing Alliance members discount availableInstructor  This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp\, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma\, she is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://techhelp.regfox.com/pathogen-environmental-monitoring#new_tab
LOCATION:Live Online
ATTACH;FMTTYPE=image/png:https://www.techhelp.org/wp-content/uploads/2024/10/Food.png
ORGANIZER;CN="TechHelp Idaho":MAILTO:janehokanson@techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Boise:20260303T080000
DTEND;TZID=America/Boise:20260303T120000
DTSTAMP:20260709T205553
CREATED:20251118T171926Z
LAST-MODIFIED:20251118T171926Z
UID:10001388-1772524800-1772539200@www.techhelp.org
SUMMARY:Pathogen Environmental Monitoring (PEM)
DESCRIPTION:Click here to Register\n					\n					\n				\n								\n				\n				\n				\n									Hazard Analysis Critical Control Points (HACCP) IHA Certified – Workshop Delivery via Zoom or In PersonAbout the Course: Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS\, FSIS\, and GFSI (e.g. SQF\, BRC\, FSSC22000\, etc.) certification requirements. In class\, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while\, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans\, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF\, BRC\, or other GFSI-approved certifications. Who Should Attend: Quality Managers and SupervisorsProduction Supervisors and Plant ManagersHACCP or Food Safety Team MembersSmall Business OwnersAny facility that wants to be certified by SQF\, BRC\, or other GFSI agencyParticipants will be able to: Identify hazards associated with raw materials and process steps and assign controls.Determine the likelihood and severity of raw material hazards and process hazards.Identify critical control points (CCPs) and define critical limits.Evaluate a monitoring and verification procedures for CCPs.Costs\, subsidy and discounts: $600 per participant\, a $200 NIST HACCP is subsidy available 10% multiple attendees from discount available10% Idaho Manufacturing Alliance members discount availableInstructor  This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp\, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma\, she is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://techhelp.regfox.com/pathogen-environmental-monitoring#new_tab
LOCATION:Live Online
ATTACH;FMTTYPE=image/png:https://www.techhelp.org/wp-content/uploads/2024/10/Food.png
ORGANIZER;CN="TechHelp Idaho":MAILTO:janehokanson@techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Boise:20260226T080000
DTEND;TZID=America/Boise:20260226T150000
DTSTAMP:20260709T205553
CREATED:20251118T171620Z
LAST-MODIFIED:20251118T171620Z
UID:10001387-1772092800-1772118000@www.techhelp.org
SUMMARY:FSPCA Preventive Controls for Human Food (PCQI) 2.0
DESCRIPTION:Click here to Register\n					\n					\n				\n								\n				\n				\n				\n									Hazard Analysis Critical Control Points (HACCP) IHA Certified – Workshop Delivery via Zoom or In PersonAbout the Course: Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS\, FSIS\, and GFSI (e.g. SQF\, BRC\, FSSC22000\, etc.) certification requirements. In class\, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while\, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans\, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF\, BRC\, or other GFSI-approved certifications. Who Should Attend: Quality Managers and SupervisorsProduction Supervisors and Plant ManagersHACCP or Food Safety Team MembersSmall Business OwnersAny facility that wants to be certified by SQF\, BRC\, or other GFSI agencyParticipants will be able to: Identify hazards associated with raw materials and process steps and assign controls.Determine the likelihood and severity of raw material hazards and process hazards.Identify critical control points (CCPs) and define critical limits.Evaluate a monitoring and verification procedures for CCPs.Costs\, subsidy and discounts: $600 per participant\, a $200 NIST HACCP is subsidy available 10% multiple attendees from discount available10% Idaho Manufacturing Alliance members discount availableInstructor  This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp\, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma\, she is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://techhelp.regfox.com/fspca-preventivecontrolsforhumanfoodpcqi-20#new_tab
LOCATION:Live Online
ATTACH;FMTTYPE=image/png:https://www.techhelp.org/wp-content/uploads/2024/10/Food.png
ORGANIZER;CN="TechHelp Idaho":MAILTO:janehokanson@techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Boise:20260225T080000
DTEND;TZID=America/Boise:20260225T170000
DTSTAMP:20260709T205553
CREATED:20251118T171620Z
LAST-MODIFIED:20251118T171620Z
UID:10001386-1772006400-1772038800@www.techhelp.org
SUMMARY:FSPCA Preventive Controls for Human Food (PCQI) 2.0
DESCRIPTION:Click here to Register\n					\n					\n				\n								\n				\n				\n				\n									Hazard Analysis Critical Control Points (HACCP) IHA Certified – Workshop Delivery via Zoom or In PersonAbout the Course: Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS\, FSIS\, and GFSI (e.g. SQF\, BRC\, FSSC22000\, etc.) certification requirements. In class\, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while\, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans\, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF\, BRC\, or other GFSI-approved certifications. Who Should Attend: Quality Managers and SupervisorsProduction Supervisors and Plant ManagersHACCP or Food Safety Team MembersSmall Business OwnersAny facility that wants to be certified by SQF\, BRC\, or other GFSI agencyParticipants will be able to: Identify hazards associated with raw materials and process steps and assign controls.Determine the likelihood and severity of raw material hazards and process hazards.Identify critical control points (CCPs) and define critical limits.Evaluate a monitoring and verification procedures for CCPs.Costs\, subsidy and discounts: $600 per participant\, a $200 NIST HACCP is subsidy available 10% multiple attendees from discount available10% Idaho Manufacturing Alliance members discount availableInstructor  This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp\, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma\, she is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://techhelp.regfox.com/fspca-preventivecontrolsforhumanfoodpcqi-20#new_tab
LOCATION:Live Online
ATTACH;FMTTYPE=image/png:https://www.techhelp.org/wp-content/uploads/2024/10/Food.png
ORGANIZER;CN="TechHelp Idaho":MAILTO:janehokanson@techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Boise:20260224T080000
DTEND;TZID=America/Boise:20260224T170000
DTSTAMP:20260709T205553
CREATED:20251118T171620Z
LAST-MODIFIED:20251118T171620Z
UID:10001385-1771920000-1771952400@www.techhelp.org
SUMMARY:FSPCA Preventive Controls for Human Food (PCQI) 2.0
DESCRIPTION:Click here to Register\n					\n					\n				\n								\n				\n				\n				\n									Hazard Analysis Critical Control Points (HACCP) IHA Certified – Workshop Delivery via Zoom or In PersonAbout the Course: Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS\, FSIS\, and GFSI (e.g. SQF\, BRC\, FSSC22000\, etc.) certification requirements. In class\, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while\, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans\, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF\, BRC\, or other GFSI-approved certifications. Who Should Attend: Quality Managers and SupervisorsProduction Supervisors and Plant ManagersHACCP or Food Safety Team MembersSmall Business OwnersAny facility that wants to be certified by SQF\, BRC\, or other GFSI agencyParticipants will be able to: Identify hazards associated with raw materials and process steps and assign controls.Determine the likelihood and severity of raw material hazards and process hazards.Identify critical control points (CCPs) and define critical limits.Evaluate a monitoring and verification procedures for CCPs.Costs\, subsidy and discounts: $600 per participant\, a $200 NIST HACCP is subsidy available 10% multiple attendees from discount available10% Idaho Manufacturing Alliance members discount availableInstructor  This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp\, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma\, she is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://techhelp.regfox.com/fspca-preventivecontrolsforhumanfoodpcqi-20#new_tab
LOCATION:Live Online
ATTACH;FMTTYPE=image/png:https://www.techhelp.org/wp-content/uploads/2024/10/Food.png
ORGANIZER;CN="TechHelp Idaho":MAILTO:janehokanson@techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Boise:20260211T130000
DTEND;TZID=America/Boise:20260211T170000
DTSTAMP:20260709T205553
CREATED:20251118T171119Z
LAST-MODIFIED:20251118T171119Z
UID:10001382-1770814800-1770829200@www.techhelp.org
SUMMARY:Principles & Practices of Internal Auditing
DESCRIPTION:Click here to Register\n					\n					\n				\n								\n				\n				\n				\n									Hazard Analysis Critical Control Points (HACCP) IHA Certified – Workshop Delivery via Zoom or In PersonAbout the Course: Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS\, FSIS\, and GFSI (e.g. SQF\, BRC\, FSSC22000\, etc.) certification requirements. In class\, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while\, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans\, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF\, BRC\, or other GFSI-approved certifications. Who Should Attend: Quality Managers and SupervisorsProduction Supervisors and Plant ManagersHACCP or Food Safety Team MembersSmall Business OwnersAny facility that wants to be certified by SQF\, BRC\, or other GFSI agencyParticipants will be able to: Identify hazards associated with raw materials and process steps and assign controls.Determine the likelihood and severity of raw material hazards and process hazards.Identify critical control points (CCPs) and define critical limits.Evaluate a monitoring and verification procedures for CCPs.Costs\, subsidy and discounts: $600 per participant\, a $200 NIST HACCP is subsidy available 10% multiple attendees from discount available10% Idaho Manufacturing Alliance members discount availableInstructor  This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp\, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma\, she is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://techhelp.regfox.com/2026-principles-practices-of-internal-auditing#new_tab
LOCATION:Live Online
ATTACH;FMTTYPE=image/png:https://www.techhelp.org/wp-content/uploads/2024/10/Food.png
ORGANIZER;CN="TechHelp Idaho":MAILTO:janehokanson@techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Boise:20260210T130000
DTEND;TZID=America/Boise:20260210T170000
DTSTAMP:20260709T205553
CREATED:20251118T171119Z
LAST-MODIFIED:20251118T171119Z
UID:10001381-1770728400-1770742800@www.techhelp.org
SUMMARY:Principles & Practices of Internal Auditing
DESCRIPTION:Click here to Register\n					\n					\n				\n								\n				\n				\n				\n									Hazard Analysis Critical Control Points (HACCP) IHA Certified – Workshop Delivery via Zoom or In PersonAbout the Course: Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS\, FSIS\, and GFSI (e.g. SQF\, BRC\, FSSC22000\, etc.) certification requirements. In class\, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while\, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans\, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF\, BRC\, or other GFSI-approved certifications. Who Should Attend: Quality Managers and SupervisorsProduction Supervisors and Plant ManagersHACCP or Food Safety Team MembersSmall Business OwnersAny facility that wants to be certified by SQF\, BRC\, or other GFSI agencyParticipants will be able to: Identify hazards associated with raw materials and process steps and assign controls.Determine the likelihood and severity of raw material hazards and process hazards.Identify critical control points (CCPs) and define critical limits.Evaluate a monitoring and verification procedures for CCPs.Costs\, subsidy and discounts: $600 per participant\, a $200 NIST HACCP is subsidy available 10% multiple attendees from discount available10% Idaho Manufacturing Alliance members discount availableInstructor  This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp\, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma\, she is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://techhelp.regfox.com/2026-principles-practices-of-internal-auditing#new_tab
LOCATION:Live Online
ATTACH;FMTTYPE=image/png:https://www.techhelp.org/wp-content/uploads/2024/10/Food.png
ORGANIZER;CN="TechHelp Idaho":MAILTO:janehokanson@techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260106
DTEND;VALUE=DATE:20260107
DTSTAMP:20260709T205553
CREATED:20250728T134830Z
LAST-MODIFIED:20250728T134955Z
UID:10001358-1767686400-1767718800@www.techhelp.org
SUMMARY:Idaho Food Business Foundations
DESCRIPTION:Click here to Register\n					\n					\n				\n								\n				\n				\n				\n									Hazard Analysis Critical Control Points (HACCP) IHA Certified – Workshop Delivery via Zoom or In PersonAbout the Course: Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS\, FSIS\, and GFSI (e.g. SQF\, BRC\, FSSC22000\, etc.) certification requirements. In class\, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while\, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans\, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF\, BRC\, or other GFSI-approved certifications. Who Should Attend: Quality Managers and SupervisorsProduction Supervisors and Plant ManagersHACCP or Food Safety Team MembersSmall Business OwnersAny facility that wants to be certified by SQF\, BRC\, or other GFSI agencyParticipants will be able to: Identify hazards associated with raw materials and process steps and assign controls.Determine the likelihood and severity of raw material hazards and process hazards.Identify critical control points (CCPs) and define critical limits.Evaluate a monitoring and verification procedures for CCPs.Costs\, subsidy and discounts: $600 per participant\, a $200 NIST HACCP is subsidy available 10% multiple attendees from discount available10% Idaho Manufacturing Alliance members discount availableInstructor  This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp\, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma\, she is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://techhelp.regfox.com/idaho-food-business-foundations#new_tab
LOCATION:University of Idaho Food Technology Center\, 1908 E. Chicago Street\, Caldwell\, ID\, 83605\, United States
ATTACH;FMTTYPE=image/png:https://www.techhelp.org/wp-content/uploads/2024/10/Food.png
ORGANIZER;CN="TechHelp Idaho":MAILTO:janehokanson@techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20251216
DTEND;VALUE=DATE:20251217
DTSTAMP:20260709T205553
CREATED:20250728T134830Z
LAST-MODIFIED:20250728T134955Z
UID:10001357-1765872000-1765904400@www.techhelp.org
SUMMARY:Idaho Food Business Foundations
DESCRIPTION:Click here to Register\n					\n					\n				\n								\n				\n				\n				\n									Hazard Analysis Critical Control Points (HACCP) IHA Certified – Workshop Delivery via Zoom or In PersonAbout the Course: Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS\, FSIS\, and GFSI (e.g. SQF\, BRC\, FSSC22000\, etc.) certification requirements. In class\, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while\, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans\, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF\, BRC\, or other GFSI-approved certifications. Who Should Attend: Quality Managers and SupervisorsProduction Supervisors and Plant ManagersHACCP or Food Safety Team MembersSmall Business OwnersAny facility that wants to be certified by SQF\, BRC\, or other GFSI agencyParticipants will be able to: Identify hazards associated with raw materials and process steps and assign controls.Determine the likelihood and severity of raw material hazards and process hazards.Identify critical control points (CCPs) and define critical limits.Evaluate a monitoring and verification procedures for CCPs.Costs\, subsidy and discounts: $600 per participant\, a $200 NIST HACCP is subsidy available 10% multiple attendees from discount available10% Idaho Manufacturing Alliance members discount availableInstructor  This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp\, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma\, she is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://techhelp.regfox.com/idaho-food-business-foundations#new_tab
LOCATION:University of Idaho Food Technology Center\, 1908 E. Chicago Street\, Caldwell\, ID\, 83605\, United States
ATTACH;FMTTYPE=image/png:https://www.techhelp.org/wp-content/uploads/2024/10/Food.png
ORGANIZER;CN="TechHelp Idaho":MAILTO:janehokanson@techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Boise:20251210T093000
DTEND;TZID=America/Boise:20251210T173000
DTSTAMP:20260709T205553
CREATED:20240826T182152Z
LAST-MODIFIED:20250815T152108Z
UID:10001255-1765359000-1765387800@www.techhelp.org
SUMMARY:Lean Six Sigma White Belt Course - Coeur d'Alene
DESCRIPTION:Click here to Register\n					\n					\n				\n								\n				\n				\n				\n									Hazard Analysis Critical Control Points (HACCP) IHA Certified – Workshop Delivery via Zoom or In PersonAbout the Course: Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS\, FSIS\, and GFSI (e.g. SQF\, BRC\, FSSC22000\, etc.) certification requirements. In class\, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while\, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans\, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF\, BRC\, or other GFSI-approved certifications. Who Should Attend: Quality Managers and SupervisorsProduction Supervisors and Plant ManagersHACCP or Food Safety Team MembersSmall Business OwnersAny facility that wants to be certified by SQF\, BRC\, or other GFSI agencyParticipants will be able to: Identify hazards associated with raw materials and process steps and assign controls.Determine the likelihood and severity of raw material hazards and process hazards.Identify critical control points (CCPs) and define critical limits.Evaluate a monitoring and verification procedures for CCPs.Costs\, subsidy and discounts: $600 per participant\, a $200 NIST HACCP is subsidy available 10% multiple attendees from discount available10% Idaho Manufacturing Alliance members discount availableInstructor  This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp\, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma\, she is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://techhelp.regfox.com/lean-white-belt-cda#new_tab
LOCATION:North Idaho College Hedlund Building Room\, 420 N College Dr\, Coeur d'Alene\, Idaho\, 83814
ATTACH;FMTTYPE=image/png:https://www.techhelp.org/wp-content/uploads/2024/08/1724435737886.png
ORGANIZER;CN="TechHelp Idaho":MAILTO:janehokanson@techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Boise:20251203T080000
DTEND;TZID=America/Boise:20251203T170000
DTSTAMP:20260709T205553
CREATED:20250624T161059Z
LAST-MODIFIED:20250624T161059Z
UID:10001347-1764748800-1764781200@www.techhelp.org
SUMMARY:IMA Site Tour | Rekluse Motor Sports
DESCRIPTION:Click here to Register\n					\n					\n				\n								\n				\n				\n				\n									Hazard Analysis Critical Control Points (HACCP) IHA Certified – Workshop Delivery via Zoom or In PersonAbout the Course: Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS\, FSIS\, and GFSI (e.g. SQF\, BRC\, FSSC22000\, etc.) certification requirements. In class\, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while\, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans\, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF\, BRC\, or other GFSI-approved certifications. Who Should Attend: Quality Managers and SupervisorsProduction Supervisors and Plant ManagersHACCP or Food Safety Team MembersSmall Business OwnersAny facility that wants to be certified by SQF\, BRC\, or other GFSI agencyParticipants will be able to: Identify hazards associated with raw materials and process steps and assign controls.Determine the likelihood and severity of raw material hazards and process hazards.Identify critical control points (CCPs) and define critical limits.Evaluate a monitoring and verification procedures for CCPs.Costs\, subsidy and discounts: $600 per participant\, a $200 NIST HACCP is subsidy available 10% multiple attendees from discount available10% Idaho Manufacturing Alliance members discount availableInstructor  This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp\, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma\, she is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://members.idmfg.org/events/Details/site-tour-rekluse-motor-sports-boise-1424970
LOCATION:Rekluse Motor Sports
ATTACH;FMTTYPE=image/webp:https://www.techhelp.org/wp-content/uploads/2021/04/ima-logo.png
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20251202
DTEND;VALUE=DATE:20251203
DTSTAMP:20260709T205553
CREATED:20250728T134830Z
LAST-MODIFIED:20250728T134955Z
UID:10001356-1764662400-1764694800@www.techhelp.org
SUMMARY:Idaho Food Business Foundations
DESCRIPTION:Click here to Register\n					\n					\n				\n								\n				\n				\n				\n									Hazard Analysis Critical Control Points (HACCP) IHA Certified – Workshop Delivery via Zoom or In PersonAbout the Course: Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS\, FSIS\, and GFSI (e.g. SQF\, BRC\, FSSC22000\, etc.) certification requirements. In class\, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while\, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans\, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF\, BRC\, or other GFSI-approved certifications. Who Should Attend: Quality Managers and SupervisorsProduction Supervisors and Plant ManagersHACCP or Food Safety Team MembersSmall Business OwnersAny facility that wants to be certified by SQF\, BRC\, or other GFSI agencyParticipants will be able to: Identify hazards associated with raw materials and process steps and assign controls.Determine the likelihood and severity of raw material hazards and process hazards.Identify critical control points (CCPs) and define critical limits.Evaluate a monitoring and verification procedures for CCPs.Costs\, subsidy and discounts: $600 per participant\, a $200 NIST HACCP is subsidy available 10% multiple attendees from discount available10% Idaho Manufacturing Alliance members discount availableInstructor  This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp\, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma\, she is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://techhelp.regfox.com/idaho-food-business-foundations#new_tab
LOCATION:University of Idaho Food Technology Center\, 1908 E. Chicago Street\, Caldwell\, ID\, 83605\, United States
ATTACH;FMTTYPE=image/png:https://www.techhelp.org/wp-content/uploads/2024/10/Food.png
ORGANIZER;CN="TechHelp Idaho":MAILTO:janehokanson@techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Boise:20251119T100000
DTEND;TZID=America/Boise:20251119T110000
DTSTAMP:20260709T205553
CREATED:20251008T182741Z
LAST-MODIFIED:20251008T182741Z
UID:10001377-1763546400-1763550000@www.techhelp.org
SUMMARY:How AI is the Cure for your MRP and Inventory Problems
DESCRIPTION:Click here to Register\n					\n					\n				\n								\n				\n				\n				\n									Hazard Analysis Critical Control Points (HACCP) IHA Certified – Workshop Delivery via Zoom or In PersonAbout the Course: Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS\, FSIS\, and GFSI (e.g. SQF\, BRC\, FSSC22000\, etc.) certification requirements. In class\, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while\, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans\, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF\, BRC\, or other GFSI-approved certifications. Who Should Attend: Quality Managers and SupervisorsProduction Supervisors and Plant ManagersHACCP or Food Safety Team MembersSmall Business OwnersAny facility that wants to be certified by SQF\, BRC\, or other GFSI agencyParticipants will be able to: Identify hazards associated with raw materials and process steps and assign controls.Determine the likelihood and severity of raw material hazards and process hazards.Identify critical control points (CCPs) and define critical limits.Evaluate a monitoring and verification procedures for CCPs.Costs\, subsidy and discounts: $600 per participant\, a $200 NIST HACCP is subsidy available 10% multiple attendees from discount available10% Idaho Manufacturing Alliance members discount availableInstructor  This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp\, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma\, she is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://techhelp.regfox.com/mrp-refinery#new_tab
LOCATION:Live Online
ATTACH;FMTTYPE=image/png:https://www.techhelp.org/wp-content/uploads/2025/10/251119-mrp-refinery.png
ORGANIZER;CN="TechHelp Idaho":MAILTO:janehokanson@techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20251118
DTEND;VALUE=DATE:20251119
DTSTAMP:20260709T205553
CREATED:20250728T134830Z
LAST-MODIFIED:20250728T134955Z
UID:10001355-1763452800-1763485200@www.techhelp.org
SUMMARY:Idaho Food Business Foundations
DESCRIPTION:Click here to Register\n					\n					\n				\n								\n				\n				\n				\n									Hazard Analysis Critical Control Points (HACCP) IHA Certified – Workshop Delivery via Zoom or In PersonAbout the Course: Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS\, FSIS\, and GFSI (e.g. SQF\, BRC\, FSSC22000\, etc.) certification requirements. In class\, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while\, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans\, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF\, BRC\, or other GFSI-approved certifications. Who Should Attend: Quality Managers and SupervisorsProduction Supervisors and Plant ManagersHACCP or Food Safety Team MembersSmall Business OwnersAny facility that wants to be certified by SQF\, BRC\, or other GFSI agencyParticipants will be able to: Identify hazards associated with raw materials and process steps and assign controls.Determine the likelihood and severity of raw material hazards and process hazards.Identify critical control points (CCPs) and define critical limits.Evaluate a monitoring and verification procedures for CCPs.Costs\, subsidy and discounts: $600 per participant\, a $200 NIST HACCP is subsidy available 10% multiple attendees from discount available10% Idaho Manufacturing Alliance members discount availableInstructor  This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp\, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma\, she is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://techhelp.regfox.com/idaho-food-business-foundations#new_tab
LOCATION:University of Idaho Food Technology Center\, 1908 E. Chicago Street\, Caldwell\, ID\, 83605\, United States
ATTACH;FMTTYPE=image/png:https://www.techhelp.org/wp-content/uploads/2024/10/Food.png
ORGANIZER;CN="TechHelp Idaho":MAILTO:janehokanson@techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Boise:20251112T103000
DTEND;TZID=America/Boise:20251112T123000
DTSTAMP:20260709T205553
CREATED:20250819T180347Z
LAST-MODIFIED:20250819T180347Z
UID:10001369-1762943400-1762950600@www.techhelp.org
SUMMARY:IMA Site Tour | StanCraft Wooden Boats | Hayden
DESCRIPTION:Click here to Register\n					\n					\n				\n								\n				\n				\n				\n									Hazard Analysis Critical Control Points (HACCP) IHA Certified – Workshop Delivery via Zoom or In PersonAbout the Course: Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS\, FSIS\, and GFSI (e.g. SQF\, BRC\, FSSC22000\, etc.) certification requirements. In class\, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while\, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans\, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF\, BRC\, or other GFSI-approved certifications. Who Should Attend: Quality Managers and SupervisorsProduction Supervisors and Plant ManagersHACCP or Food Safety Team MembersSmall Business OwnersAny facility that wants to be certified by SQF\, BRC\, or other GFSI agencyParticipants will be able to: Identify hazards associated with raw materials and process steps and assign controls.Determine the likelihood and severity of raw material hazards and process hazards.Identify critical control points (CCPs) and define critical limits.Evaluate a monitoring and verification procedures for CCPs.Costs\, subsidy and discounts: $600 per participant\, a $200 NIST HACCP is subsidy available 10% multiple attendees from discount available10% Idaho Manufacturing Alliance members discount availableInstructor  This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp\, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma\, she is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://members.idmfg.org/events/Details/site-tour-stancraft-wooden-boats-hayden-1454184#new_tab
LOCATION:StanCraft Boat Company
ATTACH;FMTTYPE=image/webp:https://www.techhelp.org/wp-content/uploads/2023/05/ima-logo-e1683059279230.webp
ORGANIZER;CN="TechHelp Idaho":MAILTO:janehokanson@techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20251106
DTEND;VALUE=DATE:20251107
DTSTAMP:20260709T205553
CREATED:20250826T154115Z
LAST-MODIFIED:20250826T154115Z
UID:10001371-1762387200-1762473599@www.techhelp.org
SUMMARY:Breakfast and Bids: Government Contracting for Beginners
DESCRIPTION:Click here to Register\n					\n					\n				\n								\n				\n				\n				\n									Hazard Analysis Critical Control Points (HACCP) IHA Certified – Workshop Delivery via Zoom or In PersonAbout the Course: Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS\, FSIS\, and GFSI (e.g. SQF\, BRC\, FSSC22000\, etc.) certification requirements. In class\, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while\, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans\, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF\, BRC\, or other GFSI-approved certifications. Who Should Attend: Quality Managers and SupervisorsProduction Supervisors and Plant ManagersHACCP or Food Safety Team MembersSmall Business OwnersAny facility that wants to be certified by SQF\, BRC\, or other GFSI agencyParticipants will be able to: Identify hazards associated with raw materials and process steps and assign controls.Determine the likelihood and severity of raw material hazards and process hazards.Identify critical control points (CCPs) and define critical limits.Evaluate a monitoring and verification procedures for CCPs.Costs\, subsidy and discounts: $600 per participant\, a $200 NIST HACCP is subsidy available 10% multiple attendees from discount available10% Idaho Manufacturing Alliance members discount availableInstructor  This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp\, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma\, she is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://business.idahosbdc.org/workshop.aspx?ekey=50450062#new_tab
LOCATION:College of Southern Idaho
ATTACH;FMTTYPE=image/png:https://www.techhelp.org/wp-content/uploads/2025/08/SBDC-CSI-Logo.png
ORGANIZER;CN="Idaho APEX Accelerator":MAILTO:idahoapex@boisestate.edu
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20251106
DTEND;VALUE=DATE:20251107
DTSTAMP:20260709T205553
CREATED:20250519T162652Z
LAST-MODIFIED:20250519T162818Z
UID:10001320-1762387200-1762473599@www.techhelp.org
SUMMARY:IMA Site Tour | FAMCO
DESCRIPTION:Click here to Register\n					\n					\n				\n								\n				\n				\n				\n									Hazard Analysis Critical Control Points (HACCP) IHA Certified – Workshop Delivery via Zoom or In PersonAbout the Course: Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS\, FSIS\, and GFSI (e.g. SQF\, BRC\, FSSC22000\, etc.) certification requirements. In class\, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while\, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans\, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF\, BRC\, or other GFSI-approved certifications. Who Should Attend: Quality Managers and SupervisorsProduction Supervisors and Plant ManagersHACCP or Food Safety Team MembersSmall Business OwnersAny facility that wants to be certified by SQF\, BRC\, or other GFSI agencyParticipants will be able to: Identify hazards associated with raw materials and process steps and assign controls.Determine the likelihood and severity of raw material hazards and process hazards.Identify critical control points (CCPs) and define critical limits.Evaluate a monitoring and verification procedures for CCPs.Costs\, subsidy and discounts: $600 per participant\, a $200 NIST HACCP is subsidy available 10% multiple attendees from discount available10% Idaho Manufacturing Alliance members discount availableInstructor  This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp\, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma\, she is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://www.techhelp.org/event/ima-site-tour-famco/
LOCATION:FAMCO
ATTACH;FMTTYPE=image/webp:https://www.techhelp.org/wp-content/uploads/2023/05/ima-logo-e1683059279230.webp
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20251104
DTEND;VALUE=DATE:20251105
DTSTAMP:20260709T205553
CREATED:20250728T134830Z
LAST-MODIFIED:20250728T134955Z
UID:10001354-1762243200-1762275600@www.techhelp.org
SUMMARY:Idaho Food Business Foundations
DESCRIPTION:Click here to Register\n					\n					\n				\n								\n				\n				\n				\n									Hazard Analysis Critical Control Points (HACCP) IHA Certified – Workshop Delivery via Zoom or In PersonAbout the Course: Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS\, FSIS\, and GFSI (e.g. SQF\, BRC\, FSSC22000\, etc.) certification requirements. In class\, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while\, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans\, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF\, BRC\, or other GFSI-approved certifications. Who Should Attend: Quality Managers and SupervisorsProduction Supervisors and Plant ManagersHACCP or Food Safety Team MembersSmall Business OwnersAny facility that wants to be certified by SQF\, BRC\, or other GFSI agencyParticipants will be able to: Identify hazards associated with raw materials and process steps and assign controls.Determine the likelihood and severity of raw material hazards and process hazards.Identify critical control points (CCPs) and define critical limits.Evaluate a monitoring and verification procedures for CCPs.Costs\, subsidy and discounts: $600 per participant\, a $200 NIST HACCP is subsidy available 10% multiple attendees from discount available10% Idaho Manufacturing Alliance members discount availableInstructor  This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp\, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma\, she is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://techhelp.regfox.com/idaho-food-business-foundations#new_tab
LOCATION:University of Idaho Food Technology Center\, 1908 E. Chicago Street\, Caldwell\, ID\, 83605\, United States
ATTACH;FMTTYPE=image/png:https://www.techhelp.org/wp-content/uploads/2024/10/Food.png
ORGANIZER;CN="TechHelp Idaho":MAILTO:janehokanson@techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Boise:20251030T080000
DTEND;TZID=America/Boise:20251030T170000
DTSTAMP:20260709T205553
CREATED:20250902T175447Z
LAST-MODIFIED:20250908T185512Z
UID:10001374-1761811200-1761843600@www.techhelp.org
SUMMARY:Idaho Manufacturing Tradeshow & Conference
DESCRIPTION:Click here to Register\n					\n					\n				\n								\n				\n				\n				\n									Hazard Analysis Critical Control Points (HACCP) IHA Certified – Workshop Delivery via Zoom or In PersonAbout the Course: Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS\, FSIS\, and GFSI (e.g. SQF\, BRC\, FSSC22000\, etc.) certification requirements. In class\, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while\, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans\, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF\, BRC\, or other GFSI-approved certifications. Who Should Attend: Quality Managers and SupervisorsProduction Supervisors and Plant ManagersHACCP or Food Safety Team MembersSmall Business OwnersAny facility that wants to be certified by SQF\, BRC\, or other GFSI agencyParticipants will be able to: Identify hazards associated with raw materials and process steps and assign controls.Determine the likelihood and severity of raw material hazards and process hazards.Identify critical control points (CCPs) and define critical limits.Evaluate a monitoring and verification procedures for CCPs.Costs\, subsidy and discounts: $600 per participant\, a $200 NIST HACCP is subsidy available 10% multiple attendees from discount available10% Idaho Manufacturing Alliance members discount availableInstructor  This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp\, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma\, she is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://conference.idmfg.org/#new_tab
LOCATION:Boise Centre\, 850 W Front Street\, Boise\, 83702
ATTACH;FMTTYPE=image/webp:https://www.techhelp.org/wp-content/uploads/2023/05/ima-logo-e1683059279230.webp
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Boise:20251029T120000
DTEND;TZID=America/Boise:20251029T160000
DTSTAMP:20260709T205553
CREATED:20250916T161052Z
LAST-MODIFIED:20250916T161052Z
UID:10001375-1761739200-1761753600@www.techhelp.org
SUMMARY:Welcome to TechHelp Tour  Advocates & Alumni Event
DESCRIPTION:Click here to Register\n					\n					\n				\n								\n				\n				\n				\n									Hazard Analysis Critical Control Points (HACCP) IHA Certified – Workshop Delivery via Zoom or In PersonAbout the Course: Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS\, FSIS\, and GFSI (e.g. SQF\, BRC\, FSSC22000\, etc.) certification requirements. In class\, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while\, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans\, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF\, BRC\, or other GFSI-approved certifications. Who Should Attend: Quality Managers and SupervisorsProduction Supervisors and Plant ManagersHACCP or Food Safety Team MembersSmall Business OwnersAny facility that wants to be certified by SQF\, BRC\, or other GFSI agencyParticipants will be able to: Identify hazards associated with raw materials and process steps and assign controls.Determine the likelihood and severity of raw material hazards and process hazards.Identify critical control points (CCPs) and define critical limits.Evaluate a monitoring and verification procedures for CCPs.Costs\, subsidy and discounts: $600 per participant\, a $200 NIST HACCP is subsidy available 10% multiple attendees from discount available10% Idaho Manufacturing Alliance members discount availableInstructor  This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp\, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma\, she is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://techhelp.regfox.com/advocates-alumni-event#new_tab
LOCATION:TechHelp
ATTACH;FMTTYPE=image/png:https://www.techhelp.org/wp-content/uploads/2019/12/tech-help-logo-large.png
ORGANIZER;CN="TechHelp Idaho":MAILTO:janehokanson@techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20251023
DTEND;VALUE=DATE:20251024
DTSTAMP:20260709T205553
CREATED:20250815T154043Z
LAST-MODIFIED:20251009T183100Z
UID:10001364-1761177600-1761263999@www.techhelp.org
SUMMARY:Twin Falls - Ready or Not! Interactive Business Simulation Game
DESCRIPTION:Click here to Register\n					\n					\n				\n								\n				\n				\n				\n									Hazard Analysis Critical Control Points (HACCP) IHA Certified – Workshop Delivery via Zoom or In PersonAbout the Course: Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS\, FSIS\, and GFSI (e.g. SQF\, BRC\, FSSC22000\, etc.) certification requirements. In class\, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while\, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans\, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF\, BRC\, or other GFSI-approved certifications. Who Should Attend: Quality Managers and SupervisorsProduction Supervisors and Plant ManagersHACCP or Food Safety Team MembersSmall Business OwnersAny facility that wants to be certified by SQF\, BRC\, or other GFSI agencyParticipants will be able to: Identify hazards associated with raw materials and process steps and assign controls.Determine the likelihood and severity of raw material hazards and process hazards.Identify critical control points (CCPs) and define critical limits.Evaluate a monitoring and verification procedures for CCPs.Costs\, subsidy and discounts: $600 per participant\, a $200 NIST HACCP is subsidy available 10% multiple attendees from discount available10% Idaho Manufacturing Alliance members discount availableInstructor  This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp\, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma\, she is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://techhelp.regfox.com/twin-falls-ready-or-not#new_tab
LOCATION:In Person Venue To Be Determined
ATTACH;FMTTYPE=image/png:https://www.techhelp.org/wp-content/uploads/2025/07/Ready-or-Not-Business-Battlefield-Promo-Image-300x300-1.png
ORGANIZER;CN="TechHelp Idaho":MAILTO:janehokanson@techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Boise:20251022T110000
DTEND;TZID=America/Boise:20251022T113000
DTSTAMP:20260709T205553
CREATED:20250829T153233Z
LAST-MODIFIED:20250917T204653Z
UID:10001373-1761130800-1761132600@www.techhelp.org
SUMMARY:Inside-Out Leadership Webinar
DESCRIPTION:Click here to Register\n					\n					\n				\n								\n				\n				\n				\n									Hazard Analysis Critical Control Points (HACCP) IHA Certified – Workshop Delivery via Zoom or In PersonAbout the Course: Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS\, FSIS\, and GFSI (e.g. SQF\, BRC\, FSSC22000\, etc.) certification requirements. In class\, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while\, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans\, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF\, BRC\, or other GFSI-approved certifications. Who Should Attend: Quality Managers and SupervisorsProduction Supervisors and Plant ManagersHACCP or Food Safety Team MembersSmall Business OwnersAny facility that wants to be certified by SQF\, BRC\, or other GFSI agencyParticipants will be able to: Identify hazards associated with raw materials and process steps and assign controls.Determine the likelihood and severity of raw material hazards and process hazards.Identify critical control points (CCPs) and define critical limits.Evaluate a monitoring and verification procedures for CCPs.Costs\, subsidy and discounts: $600 per participant\, a $200 NIST HACCP is subsidy available 10% multiple attendees from discount available10% Idaho Manufacturing Alliance members discount availableInstructor  This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp\, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma\, she is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://techhelp.regfox.com/inside-out-leadership#new_tab
LOCATION:Live Online
ATTACH;FMTTYPE=image/png:https://www.techhelp.org/wp-content/uploads/2025/08/Leadership-Webinar.png
ORGANIZER;CN="TechHelp Idaho":MAILTO:janehokanson@techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20251022
DTEND;VALUE=DATE:20251023
DTSTAMP:20260709T205553
CREATED:20250815T152649Z
LAST-MODIFIED:20250910T171631Z
UID:10001361-1761091200-1761177599@www.techhelp.org
SUMMARY:Pocatello - Ready or Not! Interactive Business Simulation Game
DESCRIPTION:Click here to Register\n					\n					\n				\n								\n				\n				\n				\n									Hazard Analysis Critical Control Points (HACCP) IHA Certified – Workshop Delivery via Zoom or In PersonAbout the Course: Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS\, FSIS\, and GFSI (e.g. SQF\, BRC\, FSSC22000\, etc.) certification requirements. In class\, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while\, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans\, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF\, BRC\, or other GFSI-approved certifications. Who Should Attend: Quality Managers and SupervisorsProduction Supervisors and Plant ManagersHACCP or Food Safety Team MembersSmall Business OwnersAny facility that wants to be certified by SQF\, BRC\, or other GFSI agencyParticipants will be able to: Identify hazards associated with raw materials and process steps and assign controls.Determine the likelihood and severity of raw material hazards and process hazards.Identify critical control points (CCPs) and define critical limits.Evaluate a monitoring and verification procedures for CCPs.Costs\, subsidy and discounts: $600 per participant\, a $200 NIST HACCP is subsidy available 10% multiple attendees from discount available10% Idaho Manufacturing Alliance members discount availableInstructor  This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp\, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma\, she is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://techhelp.regfox.com/pocatello-ready-or-not#new_tab
LOCATION:Idaho State University College of Business Room BA403
ATTACH;FMTTYPE=image/png:https://www.techhelp.org/wp-content/uploads/2025/07/Ready-or-Not-Business-Battlefield-Promo-Image-300x300-1.png
ORGANIZER;CN="TechHelp Idaho":MAILTO:janehokanson@techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Boise:20251021T130000
DTEND;TZID=America/Boise:20251022T170000
DTSTAMP:20260709T205553
CREATED:20240521T181140Z
LAST-MODIFIED:20250508T033641Z
UID:10001233-1761051600-1761152400@www.techhelp.org
SUMMARY:Principles and Practices of Internal Auditing
DESCRIPTION:Click here to Register\n					\n					\n				\n								\n				\n				\n				\n									Hazard Analysis Critical Control Points (HACCP) IHA Certified – Workshop Delivery via Zoom or In PersonAbout the Course: Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS\, FSIS\, and GFSI (e.g. SQF\, BRC\, FSSC22000\, etc.) certification requirements. In class\, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while\, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans\, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF\, BRC\, or other GFSI-approved certifications. Who Should Attend: Quality Managers and SupervisorsProduction Supervisors and Plant ManagersHACCP or Food Safety Team MembersSmall Business OwnersAny facility that wants to be certified by SQF\, BRC\, or other GFSI agencyParticipants will be able to: Identify hazards associated with raw materials and process steps and assign controls.Determine the likelihood and severity of raw material hazards and process hazards.Identify critical control points (CCPs) and define critical limits.Evaluate a monitoring and verification procedures for CCPs.Costs\, subsidy and discounts: $600 per participant\, a $200 NIST HACCP is subsidy available 10% multiple attendees from discount available10% Idaho Manufacturing Alliance members discount availableInstructor  This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp\, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma\, she is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://techhelp.regfox.com/october-food-internal-auditing#new_tab
LOCATION:Live Online
CATEGORIES:Internal Auditing for Food Processors
ATTACH;FMTTYPE=image/png:https://www.techhelp.org/wp-content/uploads/2021/11/Food-Services-Venn.png
ORGANIZER;CN="TechHelp Idaho":MAILTO:janehokanson@techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20251021
DTEND;VALUE=DATE:20251022
DTSTAMP:20260709T205553
CREATED:20250728T134830Z
LAST-MODIFIED:20250728T134955Z
UID:10001353-1761033600-1761066000@www.techhelp.org
SUMMARY:Idaho Food Business Foundations
DESCRIPTION:Click here to Register\n					\n					\n				\n								\n				\n				\n				\n									Hazard Analysis Critical Control Points (HACCP) IHA Certified – Workshop Delivery via Zoom or In PersonAbout the Course: Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS\, FSIS\, and GFSI (e.g. SQF\, BRC\, FSSC22000\, etc.) certification requirements. In class\, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while\, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans\, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF\, BRC\, or other GFSI-approved certifications. Who Should Attend: Quality Managers and SupervisorsProduction Supervisors and Plant ManagersHACCP or Food Safety Team MembersSmall Business OwnersAny facility that wants to be certified by SQF\, BRC\, or other GFSI agencyParticipants will be able to: Identify hazards associated with raw materials and process steps and assign controls.Determine the likelihood and severity of raw material hazards and process hazards.Identify critical control points (CCPs) and define critical limits.Evaluate a monitoring and verification procedures for CCPs.Costs\, subsidy and discounts: $600 per participant\, a $200 NIST HACCP is subsidy available 10% multiple attendees from discount available10% Idaho Manufacturing Alliance members discount availableInstructor  This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp\, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma\, she is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://techhelp.regfox.com/idaho-food-business-foundations#new_tab
LOCATION:University of Idaho Food Technology Center\, 1908 E. Chicago Street\, Caldwell\, ID\, 83605\, United States
ATTACH;FMTTYPE=image/png:https://www.techhelp.org/wp-content/uploads/2024/10/Food.png
ORGANIZER;CN="TechHelp Idaho":MAILTO:janehokanson@techhelp.org
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20251021
DTEND;VALUE=DATE:20251022
DTSTAMP:20260709T205553
CREATED:20250725T154121Z
LAST-MODIFIED:20250725T154121Z
UID:10001350-1761033600-1761066000@www.techhelp.org
SUMMARY:Manufacturing Suppliers Expo
DESCRIPTION:Click here to Register\n					\n					\n				\n								\n				\n				\n				\n									Hazard Analysis Critical Control Points (HACCP) IHA Certified – Workshop Delivery via Zoom or In PersonAbout the Course: Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS\, FSIS\, and GFSI (e.g. SQF\, BRC\, FSSC22000\, etc.) certification requirements. In class\, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while\, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans\, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF\, BRC\, or other GFSI-approved certifications. Who Should Attend: Quality Managers and SupervisorsProduction Supervisors and Plant ManagersHACCP or Food Safety Team MembersSmall Business OwnersAny facility that wants to be certified by SQF\, BRC\, or other GFSI agencyParticipants will be able to: Identify hazards associated with raw materials and process steps and assign controls.Determine the likelihood and severity of raw material hazards and process hazards.Identify critical control points (CCPs) and define critical limits.Evaluate a monitoring and verification procedures for CCPs.Costs\, subsidy and discounts: $600 per participant\, a $200 NIST HACCP is subsidy available 10% multiple attendees from discount available10% Idaho Manufacturing Alliance members discount availableInstructor  This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp\, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma\, she is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://www.northwestaerospacenews.com/index.php/manufacturing-suppliers-expo/#new_tab
LOCATION:Spokane Valley
ATTACH;FMTTYPE=image/png:https://www.techhelp.org/wp-content/uploads/2025/07/MFG-Expo.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Boise:20251020T080000
DTEND;TZID=America/Boise:20251020T170000
DTSTAMP:20260709T205553
CREATED:20250624T160545Z
LAST-MODIFIED:20250624T160545Z
UID:10001346-1760947200-1760979600@www.techhelp.org
SUMMARY:IMA Site Tour | Alien Gear Holsters
DESCRIPTION:Click here to Register\n					\n					\n				\n								\n				\n				\n				\n									Hazard Analysis Critical Control Points (HACCP) IHA Certified – Workshop Delivery via Zoom or In PersonAbout the Course: Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS\, FSIS\, and GFSI (e.g. SQF\, BRC\, FSSC22000\, etc.) certification requirements. In class\, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while\, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans\, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF\, BRC\, or other GFSI-approved certifications. Who Should Attend: Quality Managers and SupervisorsProduction Supervisors and Plant ManagersHACCP or Food Safety Team MembersSmall Business OwnersAny facility that wants to be certified by SQF\, BRC\, or other GFSI agencyParticipants will be able to: Identify hazards associated with raw materials and process steps and assign controls.Determine the likelihood and severity of raw material hazards and process hazards.Identify critical control points (CCPs) and define critical limits.Evaluate a monitoring and verification procedures for CCPs.Costs\, subsidy and discounts: $600 per participant\, a $200 NIST HACCP is subsidy available 10% multiple attendees from discount available10% Idaho Manufacturing Alliance members discount availableInstructor  This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp\, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma\, she is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://members.idmfg.org/events/Details/site-tour-alien-gear-holsters-post-falls-1418648#new_tab
LOCATION:Alien Gear Holsters
ATTACH;FMTTYPE=image/webp:https://www.techhelp.org/wp-content/uploads/2021/04/ima-logo.png
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20251020
DTEND;VALUE=DATE:20251021
DTSTAMP:20260709T205553
CREATED:20250725T154121Z
LAST-MODIFIED:20250725T154121Z
UID:10001349-1760918400-1761004799@www.techhelp.org
SUMMARY:Manufacturing Suppliers Expo
DESCRIPTION:Click here to Register\n					\n					\n				\n								\n				\n				\n				\n									Hazard Analysis Critical Control Points (HACCP) IHA Certified – Workshop Delivery via Zoom or In PersonAbout the Course: Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS\, FSIS\, and GFSI (e.g. SQF\, BRC\, FSSC22000\, etc.) certification requirements. In class\, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while\, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans\, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF\, BRC\, or other GFSI-approved certifications. Who Should Attend: Quality Managers and SupervisorsProduction Supervisors and Plant ManagersHACCP or Food Safety Team MembersSmall Business OwnersAny facility that wants to be certified by SQF\, BRC\, or other GFSI agencyParticipants will be able to: Identify hazards associated with raw materials and process steps and assign controls.Determine the likelihood and severity of raw material hazards and process hazards.Identify critical control points (CCPs) and define critical limits.Evaluate a monitoring and verification procedures for CCPs.Costs\, subsidy and discounts: $600 per participant\, a $200 NIST HACCP is subsidy available 10% multiple attendees from discount available10% Idaho Manufacturing Alliance members discount availableInstructor  This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp\, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications\, expertise\, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension\, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia\, Janna worked in various management positions\, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant\, she has helped local companies with their food safety\, production capabilities\, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety\, food safety\, and operational efficiencies; including a Black Belt in Six Sigma\, she is an OSHA 10 and 30-hour instructor\, FSCPA PCQI and IAVA instructor\, SQF Approved Training Center\, and an approved HACCP curriculum from The International HACCP Alliance.
URL:https://www.northwestaerospacenews.com/index.php/manufacturing-suppliers-expo/#new_tab
LOCATION:Spokane Valley
ATTACH;FMTTYPE=image/png:https://www.techhelp.org/wp-content/uploads/2025/07/MFG-Expo.png
END:VEVENT
END:VCALENDAR