Food Manufacturing Excellence
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.
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Our Food Manufacturing Excellence Team
Upcoming Food Events
This course will be interactive and hands-on. Using exercises, actual scenarios, and group discussions, you will learn and use several tools. You will be ready to put your knowledge to work in your facility. We will explore common root cause analysis tools including 5 whys, Failure Mode Effect Analysis, Fishbone diagram, cause & effect tools, and relationship diagrams. You will receive training and templates to use and modify as needed to create and maintain an effective corrective and preventative action program in your facility.
This Food Defense Course will help you mitigate the risks and hazards of intentional contamination in food operations by protecting vulnerable elements in the agrifood chain and food production operations. We will explore Food Defense Plans to help you build barriers around vulnerable points to prohibit intentional adulteration.
Is your company trying to manufacture best-in-class quality food products? A well-tuned sensory program will help you reduce customer complaints and build brand loyalty. In fact, it is at the heart of where you set your product and process limits. This means sensory is crucial to ensuring your customers receive the quality they love and expect. In this course, you will learn how to integrate sensory into your existing continuous improvement, quality, and food safety programs. Participants will learn how to implement, manage, and maintain sensory quality validation and shelf life programs.
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.
This course helps to train and prepare employees to identify, control, and prevent injuries from common occupational hazards in facilities (like manufacturing facilities). It also provides information on worker’s rights and employer responsibilities according to OSHA. At the completion of the course, you will receive a DOL (Department of Labor) OSHA 10 General Industry card. This course meets the training requirements of the OSHA 10 designation and is taught by an authorized instructor.
Participants will learn the basic elements and requirements and standards in 29 CFR 1910 and will learn to develop and train on policies and procedures involved in identifying, avoiding, controlling, and preventing common workplace hazards. Students will also learn employer and employees responsibilities for each standard. At the completion of the course, you will receive a DOL (Department of Labor) OSHA 30 General Industry card. This course meets the training requirements of the OSHA 30 designation and is taught by an authorized instructor.