2021 Food Manufacturing Courses & More

• March 9 & 16 – Intentional Adulteration / Food Defense ONLINE
  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. The course fee is $495/ each individual.
• March 11 – FREE WEBINAR – ECommerce – Win the Digital Shelf – The Hows and Whys of Growing Your Business Digitally with Steve Cleere of Kitchen-2-Shelf and NexxtLevel Brands
  Among the other things changed forever by the COVID Pandemic has been consumer shopping habits – particularly for Consumer Packaged Goods and other consumables. Forbes estimates that ‘digital shopping’ increased 10 Years worth in the space of 6 months of 2020 – and while some ‘brick and mortar’ shopping has returned, much of what went to E-Comm has remained – meaning you can no longer afford to NOT be on the Digital Shelf.

  Working with a number of companies who have faced these same challenges, G. Steven Cleere of Kitchen-2-Shelf and NexxtLevel Brands, will join us for a free webinar “Winning the Digital Shelf”. Come learn about how you can optimize your online presence and boost sales.

• March 30 – Practical Sensory Programs for Factories and Quality Managers ONLINE
  The appearance, flavor, and texture of food are primary indicators of your customers’ purchase behavior and perception of value.  While we have benchtop and inline systems to measure attributes such as color and moisture, many of us don’t know how to objectively measure our critical-to-quality sensory attributes. This course is not just another boring webinar.  The Practical Sensory Program course is designed around a learn-and-apply model.  Each participant will get a kit to have hands-on activities to reinforce the concepts learned.  He or she will walk away with practical skills that can be applied immediately. 
  The course fee is $285/ each individual.
  April 20 – Intro to HACCP & Food Safety with Janna ONLINE or Live at the College of Southern Idaho

  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.

• April 21-22 – Safe Quality Foods (SQF) with Janna ONLINE or Live at the College of Southern Idaho
  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.
• May 4-5 – OSHA 10 – General Industry ONLINE 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.  The course fee is $150 per person.
• May 10-13 – OSHA 30 – General Industry – ONLINE This course is specifically intended for safety managers, supervisors, and anyone who oversees safety programs.  The topics are more diverse and include information on how to successfully manage a safety program in your facility.  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 course fee is $375 per person. 

More Information

• For registration assistance or questions, contact Jane Hokanson at 208-426-3820 or janehokanson@techhelp.org.
• For course information, contact Jana Hamlett at 208-731-9363 or jannahamlett@techhelp.org or Catherine Cantley at 208-426-2181 or catherinecantley@techhelp.org. 

Instructors

Janna Hamlett spent her life working in agriculture. She has a BS degree from the University of Idaho in Dairy Science with a minor in English and a Master’s degree from Washington State University in Food Science and Management. Janna has worked in various management positions including, Training Manager, QA Manager, and Production Manager at large scale cheese and whey processing facilities in Idaho’s Magic Valley. Her numerous industry certifications include approved OSHA 10 and 30-hour instructor, PCQI (Preventative Controls Qualified Individual) Instructor, SQF Practitioner, SQF Approved Teaching Center, and an approved HACCP curriculum from International HACCP Alliance.