TechHelp Summer 2021 Courses Are Set
TechHelp’s Manufacturing Specialists created a robust schedule of courses set to run during the summer of 2021. The lineup includes “Intro to Experimental Statistics” on July 20 which will be our first public in-person course since pandemic restrictions were put in place in the spring of 2020.
In addition to a full menu of courses tailored to food manufacturing, we feature a strong lineup of courses suited to all manufacturers including Intro to Financial Management, Tools of Continuous Improvement, OSHA 30 for General Industry, and the Stats Course.
Catherine Cantley is a great instructor. She explained stats very well and I now have a better educated department. Our tests will be statistically strong with better results.
B and D Foods, Boise, Idaho
Learn more or register using the course summaries below or by clicking the course title. If you have any questions, please call 208.426.3767 or email email@example.com.
This course is designed to meet the training requirements of a Preventative Controls Qualified Individual (PCQI) in FDA’s Food Safety Modernization Act Preventative Controls for Human Food rule.
July 8 @ 10:00 am – 11:00 am MDT
Are you a small business owner or an entrepreneur that needs to learn more about financial management? Do you need to determine your product price-point and determine your break-even value? Making sure you have a realistic business plan, evaluating your profit margin, and making sure to pay your bills are all important to ensure solid financial management. Ensuring you are making data-driven decisions is paramount to your success. Determining whether to invest in equipment, making another type of product, or whether to hire additional people will figure into your overall business management strategy. Join us for this free one-hour webinar on Intro to Financial Management. Among other topics, we will discuss the three types of financial statements: balance sheet, cash-flow statement, and a profit and loss statement that every business needs to understand in order to determine your business feasibility.
July 12 @ 1:00 pm – 5:00 pm MDT
Applied Pathogen Environmental Monitoring Program – July 12 & 26 – Live Online with Personal Practice Kit
The importance of a robust environmental monitoring program cannot be overstated in a food safety plan. The Food Safety Modernization Act and many of the GFSI approved auditing schemes require a risk-based environmental program. Foodborne illnesses and recalls can put a company out of business; a pathogen environmental monitoring (PEM) program is one way of mitigating that risk and ensuring a strong sanitation program. In this course, participants will understand how to create a successful environmental monitoring program without causing the company to go bankrupt on testing costs. Participants will learn how to implement, manage, and continually improve the PEM program to mitigate inherent food safety risks.
The registration Fee is $495
August 5 @ 1:00 pm – 5:00 pm MDT
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.
The registration Fee is $595
August 17 @ 8:30 am – 12:30 pm MDT
Boise State University College of Business & Economics 2360 W University Drive, Boise
This course will teach statistical thinking concepts that are essential to learning from data and communicating key insights to your organization, clients, or suppliers. Come join Catherine Cantley, extension professor at the University of Idaho and TechHelp processing specialist, as we explore the fundamentals of ‘storytelling with data’… in a practical industry-based approach.
The registration Fee is $285
August 23 @ 9:00 am – 5:00 pm MDT
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.
The registration Fee is $249
August 24 @ 9:00 am – August 25 @ 5:00 pm MDT
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.
The registration Fee is $549
This course is designed to teach the importance and basics of a sanitation program in a food manufacturing facility. It allows participants to understand how important a sanitation program is to a food facility’s overall management and food quality and safety. Participants will be able to manage a sanitation program effectively. Guest speakers from industry and academia will provide up-to-date information on food industry best practices. This jam-packed 1.5-day course will offer both hands-on and practical information for managing today’s sanitation program.
The registration fee is $495
September 30 @ 8:00 am – 12:00 pm MDT
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.
The registration Fee is $250
October 25 @ 8:00 am – October 28 @ 5:00 pm MDT
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 employee 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.
The registration Fee is $375
- Food Regulations & Labeling – Know the Business Cold!
- Tools of Continuous Improvement and Root Cause Analysis – Live Online – September 30
- Implementing an Effective Sanitation Program in a Food Manufacturing Facility – Rescheduled
- Join Janna for Intro to HACCP on Aug 23 and Safe Quality Foods Workshop on Aug 24
- Intro to Data Analysis with Catherine Cantley on Aug 17