This course is offered by the MEP Partnership Affiliate in Idaho State
Time: 1:00 - 5:00 MDT (12:00 - 4:00 PDT)
Cost: $200
Course Description:
According to the Oxford Dictionary, Risk Management is “the forecasting and evaluation of financial risks together with the identification of procedures to avoid or minimize their impact.” Although inevitably risk management in business has something to do with monetary management, it is not just for the accountants. In a manufacturing facility we manage risk around people, and people safety, food safety, customer relations, brand reputation, equipment life, effectiveness, etc. Many people indirectly have risk management as part of their everyday job duties. No one likes to experience the worst-case scenario, so hopefully, we can put policies and procedures in place to prevent it from happening. But even if we don’t totally prevent it, maybe we can lessen the impact.
In this course, we will discuss:
- Definitions and importance of risk management
- Best practices in risk management
- Strategies to assess your risk management programs
Course 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.