There simply couldn’t be a more fitting theme than “Reunite! Reconnect! Reignite!” for the 2022 IFT Symposium. After a 2 year hiatus, due to COVID-19, the Intermountain IFT board feels the need to do exactly as the theme suggests – reunite and reconnect for the good of the section membership and reignite the passion for the food industry in the Intermountain Region. This symposium will take a look at how a worldwide pandemic has reshaped us, caused us to dig deeper for solutions, helped us learn and grow, but above all made us better than ever.
Get introduced to the SQF system and prepare to take the SQF Practitioner exam. During this two-day course, you will gain an understanding of the SQF code and how to apply it to food manufacturing. With practical exercises to reinforce learning, you will be able to successfully implement and maintain an SQF System.
Good manufacturing practice or GMP guidelines provide guidance for manufacturing, testing, and quality assurance to ensure that a manufactured product is safe for human consumption or use. Learn about good manufacturing practices from Dr. Janna Hamlett of TechHelp and the University of Idaho.
During this free one-hour Webinar, Food Specialist Catherine Cantley of TechHelp and the University of Idaho will explore Shelf Life and Shelf Life Extensions of food products.
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).
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.
Celebrating its 50th year, the Food Northwest Process and Packaging Expo is the largest regional food manufacturing trade show in the United States. This convention brings industry professionals together, including Janna Hamlett and Catherine Cantley of TechHelp and the Universit of Idaho, for two full days of education, equipment and service solutions, and networking opportunities. The exhibit hall showcases cutting-edge technologies and new innovations, production line equipment, packaging, hygiene and much more.
The event will host world-class education specifically chosen by food processor members to support training needs and to address timely issues and challenges of the food processing industry. On and off the show floor, Expo makes sure you and your team leave with ideas, solutions, and connections to benefit your company.
TMC Supply Chain Summit presents a Free Webinar on Minimizing Supply Chain Disruptions in the Food Manufacturing Industry with Janna Hamlett of TechHelp and the University of Idaho.
Internal Audits are a requirement of all GFSI approved certification schemes (e.g. SQF, BRC, FSSC 22000, etc.) and many 3rd party audit programs. Internal audits allow you to audit your facility for gaps and compliance. They are an important tool in the ongoing food safety toolbox for any food manufacturer, packager, and warehouse and distribution company.
This course will provide you with the knowledge and skills required to conduct an internal audit program within your company. The course covers the fundamentals of auditing, useful industry-proven techniques, compliance criteria, how to foster good communication within the facility, the importance of auditor ethics, and gathering objective evidence, nonconformities, and reporting suggestions. This course is for those who are new to internal auditing and those that could use a refresher course.
Internal Audits are a requirement of all GFSI approved certification schemes (e.g. SQF, BRC, FSSC 22000, etc.) and many 3rd party audit programs. Internal audits allow you to audit your facility for gaps and compliance. They are an important tool in the ongoing food safety toolbox for any food manufacturer, packager, and warehouse and distribution company.
This course will provide you with the knowledge and skills required to conduct an internal audit program within your company. The course covers the fundamentals of auditing, useful industry-proven techniques, compliance criteria, how to foster good communication within the facility, the importance of auditor ethics, and gathering objective evidence, nonconformities, and reporting suggestions. This course is for those who are new to internal auditing and those that could use a refresher course.