By Janna Hamlett – August 18, 2020
We are only one week away from the start of our workshop and webinar series for food processors. The series kicks off at 1 pm MTN on Wednesday, August 26 with a free one-hour webinar that will focus on Lockout Tagout Procedures. On September 2 & 16, we will cover the timely topic of creating a Pathogen Environmental Monitoring Program. We will close out September with our Applied Quality Management Fundamentals Course on September 10 & 24 and October 15.
Lockout Tagout or LOTO is consistently in the top 10 issues that OSHA cites. Violations or lack of understanding of LOTO are frequently cited in root causes for major injuries including fatalities. You need to ensure you have an adequate program, and that your employees are properly trained in order to mitigate the hazard. Join our online chat about what is required by the regulation and tips to improve your own program.
Pathogen Environmental Monitoring is a key prerequisite program to any food safety plan. It is required by GFSI and FSMA and probably your customers. PEM programs should be dynamic and reflect your current challenges and operations. As important as PEM is, it can be very unwieldy and expensive if it is not managed appropriately. Whether you are new to environmental monitoring programs or have had a program for a while, join us to discuss how to set one up and how to improve your current program.
Our Applied Quality Management Fundamental Course will briefly cover the concepts associated with quality, including understanding customers’ needs/wants, cost of quality, and historical quality movements. The course is broken into several short segments so that students can immediately apply their knowledge in the existing facility without causing a significant interruption of normal job duties.
My colleague. Catherine Cantley, and I decided to develop a calendar of free webinars and public courses to help companies adjust to the “new normals” of a COVID world. We reduced the course fees for qualifying Idaho manufacturers and will provide several free webinars to assist in this challenging time.
Some of the courses will incorporate a unique learn-and-apply model that will energize online learning. TechHelp will deliver a practice kit to each participant to facilitate hands-on activities and reinforce the concepts learned. Students will gain practical skills that they can immediately apply in the workplace.
View the full list of courses offered by TechHelp and our partners in Washington and Montana. We encourage you to reach out if you don’t see a course or webinar that you need. We are here to help you succeed and navigate this challenging time.
- For registration assistance or questions, contact Jane Hokanson at 208-426-3820 or email@example.com.
- For course information, contact Jana Hamlett at 208-731-9363 or firstname.lastname@example.org or Catherine Cantley at 208-426-2181 or email@example.com.
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.
Catherine Cantley is a Food Processing Specialist with TechHelp and Assistant Professor at the University of Idaho School of Food Science. Catherine earned a B.S. in Biological Systems Engineering from Washington State University and an M.S. in Agricultural and Biological Engineering from Purdue University. She is an experienced Senior Research and Development Manager with demonstrated expertise in food manufacturing, process engineering, product optimization, food safety, and sensory and consumer science. She has worked in both the retail sector and the food service sector, so she can flex readily to help your company meet the needs of your customer(s).