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.

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About Us

TechHelp’s Food Manufacturing Team includes university faculty, agricultural extension resources, and internationally recognized contracted partners. Together 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 that can help you grow revenues, improve productivity and performance, and strengthen your global competitiveness.

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.

We work with you to identify improvement opportunities and work with your team to implement solutions within your organization.  Our public and private workshops are designed to teach you how to lead improvements that drive positive Return On Investment (ROI).

  • Need help creating a shelf life program?
  • Could you use a small consumer test to determine which are the “critical to quality” attributes of your product portfolio?
  • 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 that you’d like to increase your throughput or yield on?
  • Is it time to bolster your food safety program?

Contact us. We can help. 

An image of the TechHelp FME team.
Food Specialist, Catherine Cantley (2nd from left) of TechHelp & UI accompanies MEP Food Specialists from Iowa & Georgia during a tour of the UI Food Technology Center in Caldwell, ID.

What We Offer

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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Our Work With Clients

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

Intro to HACCP & Food Safety w Janna – Online or @CSI


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, foodservice and home preparation.

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