Events/Calendar: (Event List) Food
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December   2021
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Internal Auditing for Food Processors | August 5th & August 12th | Online
8/5/2021 1:00 PM - 5:00 PM

Register and Learn More Here


Cost: The course fee is $595/ each individual


Course taught by NIST-MEP Tri-State (Washington, Montana, Idaho) Food Processing Specialist, Janna Hamlett of TechHelp, and the University of Idaho


About This Course


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.


This course will provide you with the knowledge and skills required to conduct an internal audit program within your company. The course covers the fundamentals of auditing, useful industry proven techniques, compliance criteria, how to foster good communication within the facility, the importance of auditor ethics, and gathering objective evidence, nonconformities, and reporting suggestions.  This course is for those who are new to internal auditing and those that could use a refresher course. 


Who Should Take This Course:  



  • Anyone who needs to manage or develop their company's Internal Audit program.  

  • Anyone who is interested in gaining more knowledge about auditing in a food manufacturing facility

  • Example roles include: Quality Assurance personnel, Production Management/Supervisor, Internal Audit Team Members, Production/Plant Management personnel.


By the end of this training course, participants will be able to:



  • Know how to maintain and design an efficient internal auditing program 

  • Understand how an internal audit program is not meant to be a policing tool but a continuous improvement tool

  • Know how to use all of the senses to conduct an audit.

  • Utilize the appropriate techniques for conducting interviews.

  • Develop and communicate the auditing findings to make constructive improvements to programs within the facility.


  



Intro to Experimental Statistics | Boise, Idaho | In-Person
8/17/2021 8:30 AM - 12:30 PM

Register and Learn More Here 


Cost:  $285


Course taught by NIST-MEP Tri-State (Washington, Montana, Idaho) Food Processing Specialist, Catherine Cantley of TechHelp, and the University of Idaho


Course Description


This introduction to Statistics course will teach statistical thinking concepts that are essential to learning from data and communicating key insights to your organization, clients, or suppliers.  Come join Catherine Cantley, extension professor at the University of Idaho and TechHelp processing specialist, as we explore the fundamentals of 'storytelling with data'... in a practical industry-based approach.  She'll start with introductory statistics, so if you're a little rusty, don't fret.  We'll cover these broad topics:



  • Learn how to describe and display data

  • Describe your data's central tendency with Means, Medians, Modes, Standard Deviations, and Histograms

  • Understand key principles of sampling and how to calculate the necessary sample size to make strong, meaningful conclusions

  • Discuss probability and how it applies to selecting the right test

  • Learn and Apply:  Conduct proportion analysis, t-tests, and set up basic experimental designs

  • Conduct Analysis of Variance, learning when to use each type of multiple comparison post-hoc analysis

  • Learn how to use excel for "low budget" data processing and get practice using a basic statistical package to speed up data analysis and graph creation


Who Should Take the Course:


Anyone with an interest in data analysis, experimental design, operational efficiencies, or market research, including:



  • Production Leaders

  • Continual Improvement Operators and Leaders

  • Research and Development Scientists

  • Data Scientists

  • Marketers and Sellers


Pre-Requisites:



  • Must know how to use a computer

  • Must have basic comfort level with Microsoft excel, including familiarity with tabs and how to write a basic formula i.e. sum(A1:A10)



Intro to HACCP & Food Safety | Online
8/23/2021 9:00 AM - 5:00 PM

Register and Learn More Here


Cost: $249 Per Individual


Course taught by NIST-MEP Tri-State (Washington, Montana, Idaho) Food Processing Specialist, Janna Hamlett of TechHelp, and the University of Idaho


Course Description:


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.


Who Should Attend:


This course is recommended for all employees including plant operators, supervisors, nurses, chefs/cooks, engineering personnel, HACCP team members, team leaders, plant maintenance staff, owners, managers, and sole proprietors.


What You Will Learn:


Successful completion of this course will result in an Introduction to HACCP Certificate with the International HACCP Alliance seal of approval.



  • Principles of HACCP

  • The importance of monitoring and periodic review

  • The need to develop realistic controls at Critical Control Points

  • The importance of pre-requisite programs

  • Monitoring, documenting, and reviewing procedures


What You Will Wallk Away WIth:



  • An Introduction to HACCP Certificate with the International HACCP Alliance seal of approval

  • Training workbook, with extensive notes, to use during the course and on the job site

  • Certification of completion provided by CSI Workforce Development & Training



Safe Quality Foods (SQF) | Online
8/24/2021 8:00 AM - 5:00 PM

Register and Learn More Here


Cost: $549 Per Person


Course taught by NIST-MEP Tri-State (Washington, Montana, Idaho) Food Processing Specialist, Janna Hamlett of TechHelp, and the University of Idaho


Course Description:


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.


Who should attend:


This course is recommended for all personnel wanting to become SQF practitioners, personnel responsible for designing, implementing, and maintaining the company’s SQF systems, owners and company leaders wanting in-depth knowledge and the SQF program, and supporting employees, managers, and others overseeing the SQF process.


What you will learn:



  • SQF Code and Vocabulary

  • Food Sector Categories

  • Food Safety and Quality Plans

  • Implementing and maintaining SQF systems

  • Requirements for SQF Practitioners


What you will walk away with:



  • An examinee guide and sample SQF Practitioner exam questions

  • Training workbook, with extensive notes, to use during the course and on the job site

  • Certification of completion provided by CSI Workforce Development & Training



Implementing an Effective Sanitation Program in a Food Manufacturing Facility | September 15th & 16th | Twin Falls, Idaho | In-Person
9/15/2021 8:00 AM - 5:00 PM

September 15th and 16th. 


Learn More and Register Here


Course taught by NIST-MEP Tri-State (Washington, Montana, Idaho) Food Processing Specialist, Janna Hamlett of TechHelp, and the University of Idaho


Cost: $495 Per Person


Course Description:


This course is designed to teach the importance and basics of a sanitation program in a food manufacturing facility.   It allows participants to understand how important a sanitation program is to a food facility's overall management and food quality and safety.  Participants will be able to manage a sanitation program effectively.  Guest speakers from industry and academia will provide up-to-date information on food industry best practices.  This jam-packed 1.5-day course will offer both hands-on and practical information for managing today's sanitation program.    


After completion of the course participants will be able to:



  • Understand the importance of sanitation in a food manufacturing environment. 

  • Value the importance of a snatiation program in a food manufacturing facilities quality and safety plans

  • Understand how sanitation impacts the biological, chemical, and physical hazards in a food facility (microorganisms, allergens, etc.)

  • Manage a cost effective sanitation program

  • Understand the importance of documenting a sanitation program to meet internal, regulatory, and 3rd party requirements. 


Who Should Attend?



  • Sanitation or Quality Technicians/Managers/Supervisors

  • Production or Maintenance Supervisors/Managers

  • Anyone who wants to understand the details of a sanitation program in a food manufacturing facility.


Topics to be Covered:



  • Sanitary Design

  • Good Manufacturing Practices

  • Chemistry of Cleaning Chemicals

  • CIP (Clean in Place) versus COP (Clean Out of Place)

  • SOP (Standard Operating Procedures) and SSOP (Sanitation Standard Operating Procedures) and MSS (Master Sanitation Schedules)

  • Personal Safety in sanitation

  • Steps of Wet and Dry Cleaning

  • Hygienic Zoning

  • Pest Control relative to sanitation

  • Sanitation Verification Programs (Pathogen Environmental Monitoring, ATP, Allergen Lateral Flow Testing, time, temperature, chemical concentrations)

  • New Technology in Sanitation