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

Our Services

Advanced Food Safety Programs

FSMA Gap Analysis, HACCP, IFSC, Food Safety Program Development and Audits, Microbiological Testing, FSMA Certified Curriculums for Human and Animal Food, Foreign Suppliers, Product Safety, and Seafood.
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Product & Process Cost Savings

Ingredient Substitutions and Eliminations, Process and Yield Improvement, Operational Excellence, and Food Lean Operations.
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Additional Services

Can't find what you're looking for? Click here to see a full list of our Training and Technical Assistance services.
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About Us

  • Need help creating a shelf life program?
  • Could you use a small consumer test to determine your product portfolio’s “critical to quality” attributes?
  • Could you use a little assistance in creating online training modules or setting up a “train the trainer” culture in your facility?
  • Do you have an operation where you’d like to increase your throughput or yield?
  • Is it time to bolster your food safety program?

Meet Our Dynamic Food Manufacturing Team  

TechHelp’s Idaho-based Food Manufacturing Team, led by Catherine Cantley and Janna Hamlett, includes university faculty, agricultural extension resources, and internationally recognized contracted partners. We bring a broad range of services to the food industry through site visits, needs assessments, on-site project work, on-site training, and public courses. TechHelp offers a wide range of services to help you grow revenues, improve productivity & performance, and strengthen your global competitiveness. Contact TechHelp today to schedule a free assessment.

Regulators, retailers, and industrial customers require food and dairy processors to adhere to stringent rules or global food safety standards that protect consumers. TechHelp offers a full suite of services and courses that help processors learn about, get certified in, and implement modern food safety standards that improve products, processes, and competitiveness. In 2018, TechHelp joined its sister MEP Centers in Washington and Montana to create a tri-state food safety partnership focused on sharing knowledge and resources. 

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Meet Our Dynamic  Food Manufacturing Team


Above, Food Manufacturing Specialists Catherine Cantley (R) and Janna Hamlett (L) of TechHelp and the University of Idaho stand ready to assist with your food processing needs.
An image of the TechHelp FME team.
Food Specialist, Catherine Cantley (2nd from left) of TechHelp & the University of Idaho accompanies MEP Food Specialists from Iowa & Georgia on a tour of the UI Food Technology Center in Nampa.

LMS  Courses – Take a course anytime & anyplace at your own pace.

Contact Us!

Have questions, comments, or concerns? Call, email, or complete our help form and we will get back to you quickly!

Catherine Cantley
Janna Hamlett

Ready to get started?

Click the button below to fill out a form so we can better assess your needs!

Our Food Manufacturing Excellence Team

Upcoming Food Events

INWAC Tour of Gonzaga School of Engineering and Applied Sciences

Gonzaga University Bollier Center 502 East Boone Avenue, Spokane, WA

Be part of Gonzaga's March Madness, Manufacturing Style!

Join INWAC on March 30th at 4:00 pm for a tour of GU's new Bollier Center and see where the workforce of the future is being trained. Meet some of the School of Engineering and Applied Sciences students and faculty to learn more about research projects for companies like Boeing, Kaiser Aluminum, and ATC.
Learn how your company can become a partner (or an employer!) and enjoy the chance to network with aerospace colleagues at the home of the Zags.


Intro to HACCP IHA Certified 8-Hour Online Course With Dr. Janna Hamlett – Live Online – May 2

Live Online

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

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


FSPCA – Preventive Controls for Human Food (PCQI) w Dr. Janna Hamlett Live Online – June 13-15

Live Online

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


Tools of Continuous Improvement and Root Cause Analysis – August 2023 in Twin Falls

Twin Falls Idaho Twin Falls, ID

A facility needs to continuously improve in order to stay effective. To reduce overhead costs or costs per unit, to improve product safety and quality, to improve operational efficiencies facilities must continuously look for ways to improve. In addition, when an issue does emerge, ensuring the issue is not going to repeat is imperative to continuous improvement strategies. But how do you make sure a problem does not continue to happen again and again and again? The team must find the true root cause and correct it. Only after a facility has found the true root cause and put in the appropriate policies, procedures, and possibly capital expense will a problem go away. Too often, band-aids are used, or the response of “re-train operator” is the solution.