In this course, we will briefly cover the concepts associated with quality, including understanding customers’ needs/wants, cost of quality, and historical quality movements. This course is designed to give participants the tools and techniques required to implement and maintain a quality management system in a food processing environment. Learn the strategies needed to identify issues, evaluate root cause, correct the issue, and improve the effectiveness of the quality system.
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.
Who Should Take This Course:
- Anyone who is interested in learning about quality management in a food facility.
- Anyone who must manage/supervisor any aspect of quality in food manufacturing.
- Anyone who wishes to improve their current system
Example roles include Quality Assurance personnel, Production Management/Supervisor, Sanitation personnel, Production/Plant Management
By the end of this training course, participants will be able to:
- Define quality by understanding customers needs and wants
- Apply the fundamentals of microbiology in both the product and the environment
- Understand the basics of sensory analysis in determining the quality of a food product
- Utilize statistical process control to make data-driven decisions
- Implement corrective preventive action programs to solve quality problems
- Support the importance of having a robust internal audit program to the overall quality system
The course fee is $495/ each individual.
This course will be taught by Food Processing Specialist, Janna Hamlett of TechHelp, and the University of Idaho.