Posted by William Mullane | November 7, 2019
Below is the most current list of food manufacturing workshops, webinars, and events offered by TechHelp and our partners in the Tri-State MEP Initiative area of Washington, Montana, and Idaho.
- Safety – Lockout Tagout (LOTO) – FREE WEBINAR
August 26, 1pm – 2pm
For several years the Lockout Tagout (LOTO) category has been listed among OSHA’s Annual Top 10 Most Cited Violations for General Industry. Controlling hazardous energy with appropriate LOTO procedures and equipment is a life or death situation.
- Applied Pathogen Environmental Monitoring Program – September 2 & 16, 8am – 12pm
Short Online sessions with Activities Kit that will be delivered to facilitate hands-on learning. The importance of a robust environmental monitoring program cannot be overstated in a food safety plan.
- Applied Quality Management Fundamentals – September 10 & 24 and October 15, 1pm – 4pm Online
This 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. We will briefly cover the concepts associated with quality, including understanding customers’ needs/wants, cost of quality, and historical quality movements.
- FSPCA / Human Food Preventive Controls Qualified Individual (PCQI) – October 5,6, & 7 onsite in Bozeman, Montana
The FSMA rule requires food facilities to have a food safety plan in place that includes an analysis of hazards and risk-based preventive controls to minimize or prevent the identified hazards.
- Practical Sensory Programs for Factories and Quality Managers – Online
October 13, 8am – 12pm
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. Is your company trying to manufacture best-in-class quality food products? A well-tuned sensory program will help you reduce customer complaints and build brand loyalty.
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. Participants will learn practical skills that can be applied immediately.
- Intro to HACCP & Food Safety – Online & In-person with Janna and CSI in Twin Falls, ID
October 19, 9am – 5pm
Janna does a wonderful job of delivering our classic HACCP course. 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.
- Safe Quality Foods (SQF) with Janna and CSI – October 20-21, 9 am – 5 pm – Live Online OR at the College of Southern Idaho Applied Technology and Innovation Center in Twin Falls.
Get introduced to the SQF system and prepare to take the SQF Practitioner exam.
- Meet Your Idaho Food Regulators– FREE WEBINAR – Date TBD
Take advantage of this unique opportunity to meet your Idaho Food Regulators. Learn what they look for and the common violations they encounter in Idaho food production facilities.
- Hazard Analysis Critical Control Points (HACCP) IHA Certified 8-hour Online Course – Online – November 4, 9 am – 5 pm
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.
- Leadership – FREE WEBINAR – “Leading Transitions: Helping Others Through Change” on November 10, from 2pm – 3pm MTN.
Food Manufacturing Specialist, Catherine Cantley, of TechHelp and the University of Idaho, will host this free webinar on leadership featuring Ryck Tanner, Global Director, Leadership and Development at The J. R. Simplot Company.
- Internal Auditing – Online – December 1-2, 8am – 12pm
Internal Audits are a requirement of all GFSI approved certification schemes (e.g. SQF, BRC, FSSC 22000, etc.) and many 3rd party audit programs. Internal audits allow you to audit your facility for gaps and compliance. They are an important tool in the on-going food safety toolbox for any food manufacturer, packager, and warehouse and distribution company.
- FSPCA Preventive Controls for Human Food (PCQI)
January 26-28 – May do onsite if possible.
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.