About The Course

How do you make sure a problem does not continue to happen again and again and again?  Find the true root cause and fix it.  Only after a facility has found the true root cause and put in the appropriate policies and procedures will a problem go away.  Too often band-aids are used or the response of “re-train operator” is the solution.  Corrective and preventive actions (CAPA) are just one tool in your continuous improvement toolbox.

This course will be interactive and hands-on; using exercises, actual scenarios, and group discussions participants will learn about and use several continuous improvements and CAPA tools.  Participants will be ready to put their knowledge to work as soon as they are back at the facility.   Common root cause analysis tools including 5 whys, FMEA (Failure Mode Effect Analysis), Fishbone diagram (also known as Ishikawa diagram), cause & effect tools, relationship diagrams, etc. will be used.  We will also discuss how to utilize the 9 wastes, Gemba Walks and Kaizens as part of your continuous improvement program.  Each participant will receive training and templates to use and modify as needed to create and maintain an effective corrective and preventive action program in their facility.  

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

Who Should Attend:

• Anyone that is part of the continuous improvement and food safety and quality programs
• Personal that investigate and complete root causes analysis
• Anyone who has ever had to respond to an audit or customer non-conformance
• Anyone who is interested in learning more about corrective and preventive action programs and continuous improvement strategies

Participants will be able to:

• Understand the difference between a correction, corrective action, and preventive action and understand when it is appropriate to use each level
• 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
• Deploy continuous improvement strategies in your food facility

Costs, subsidy and discounts:

• $200 per participant
• 50% subsidy is available to those working for small rural companies, see if you qualify
• 10% multiple attendees from discount available
• 10% Idaho Manufacturing Alliance members discount available

Instructor

This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications, expertise, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia, Janna worked in various management positions, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant, she has helped local companies with their food safety, production capabilities, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety, food safety, and operational efficiencies; including a Black Belt in Six Sigma, she is an OSHA 10 and 30-hour instructor, FSCPA PCQI and IAVA instructor, SQF Approved Training Center, and an approved HACCP curriculum from The International HACCP Alliance.