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.

Tools of Continuous Improvement and Root Cause Analysis ONLINE - September 30

A facility needs to improve continuously to stay effective.  To reduce overhead costs or costs per unit, improve product safety and quality, and 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? First, 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.  

This course will be interactive and hands-on. Using exercises, actual scenarios, and group discussions, you will learn and use several tools. Then, you will be ready to put your knowledge to work in your facility. We will explore continuous improvement strategies and 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 continuous improvement and corrective and preventative action program in your facility.  

Corrective actions are not just for food safety issues but all aspects of a food manufacturing facility.  If you are not looking for ways to improve your processes, you will likely waste time, money, or resources.

Who Should Take This Course:

  • Anyone who has had to maintain their company’s food manufacturing management systems
  • Anyone who has ever had to respond to an audit or customer non-conformance
  • Anyone who investigates and responds to issues in a food facility

By the end of this training course, participants will be able to:

  • Implement effective continuous improvement strategies
  • Understand the difference between a correction, corrective action, and preventative action and understand when it is appropriate to use each level 
  • Templates of common root cause analysis tools
  • Understand how to use different root cause analysis tools and their limitations
  • Use templates to create or enhance their current corrective and preventive action tools. 

The course fee is $250/ each individual.  

Instructor

Janna Hamlett is a Food Processing Specialist at TechHelp and Assistant Professor at the University of Idaho. Janna brings a wealth of qualifications, expertise, and experience to her position. 

Before joining TechHelp, Janna developed a new Food Processing Technology AAS program that included getting industry and state approval for curriculum. She also served as an independent Food Safety and Production Consultant and helped local companies with food safety policies, programs, and operational efficiencies. In addition, she gained valuable industry experience during her10 years at a large-scale milk and cheese manufacturing facility in Idaho’s Magic Valley. Janna has filled many management roles throughout her career, including Production Manager, Quality Assurance Manager, and Training and Development Manager.

Once you have registered, the confirmation email will contain directions for logging into the online event via Webex.

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