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.

FSPCA Preventive Controls for Human Food Course – In Person in Post Falls w Dr. Janna Hamlett & Catherine Cantley

U OF I Research Park - Post Falls 958 S. Lochsa Street, Post Falls

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).

$690

Tools of Continuous Improvement and Preventive Action w Dr. Janna Hamlett – In Person in Post Falls

U OF I Research Park - Post Falls 958 S. Lochsa Street, Post Falls

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.

$250

HACCP IHA Certified Course with Dr. Janna Hamlett – In Person in Post Falls

U OF I Research Park - Post Falls 958 S. Lochsa Street, Post Falls

Hazard Analysis and Critical Control Points (HACCP) is an internationally recognized method of identifying and managing food safety-related risk and, when central to an active food safety program, can provide your customers, the public, and regulatory agencies assurance that a food safety program is well managed. Participants will receive an International HACCP Alliance seal and certificate. This course will help you identify hazards associated with raw materials and process steps and assign controls. You will learn to:
Understand the 5 pre-steps and 7 Principles in HACCP
Determine the likelihood of raw material hazards and process hazards
Identify critical control points (CCPs) and define critical limits
Evaluate monitoring and verification procedures for CCP

$295