Training

Why Northwest Food Solutions Training?

We offer a variety of training for the food industry professional, from continuing education courses to customizable, targeted
training programs offered at your location.

Executive and Professional Education

Business process improvement courses targeted to food industry and operations professionals.  Courses earn continuing education credits and can be applied toward CEPE’s Process Improvement Certificate Program.

Onsite Training Programs

A series of hands on training programs, offered onsite to food industry companies seeking to develop specific food safety program documents or develop measurable process improvement programs.

Executive and Professional Education

Upcoming CEU and/or Certificate Courses at Portland State University

Inventory Management

October 17-18, 2019
Portland State University
Length: 2-day class
Inventory Management
Instructor – Teri Danielson

  • Class Overview

    Inventory is one of the lean manufacturing “seven wastes” – a necessary evil, some might say.  Successfully managing and minimizing inventory involves understanding some basic principles, establishing a rhythm, and applying discipline to day to day practices.  Inventory is an area where problems are easily made visible and readily measurable.  Applying continuous improvement principles can result in significant waste reduction.  In this class we will explore both lean and traditional inventory management principles and how companies can effectively implement those principles and reduce waste.

Register

Leading Sustainable Change

October 9, 2019
Portland State University
Length:  1-day class
Leading Sustainable Change:
Daily Management
Instructor – Alicia Garrison

  • Class Overview

    A key component to a continuous improvement culture is the daily rhythm and focus of the leaders. A typical approach to improvement is to identify big goals and then take giant leaps towards meeting those goals in the least amount of time. While this sounds good in theory, it often leads to late deliverables, missing critical tasks, and employee burnout. In this class, we explore how to link a company strategy to daily improvement, how to measure success, and leadership daily improvement rhythms.

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Upcoming Industry Education

Food Safety Modernization Act Workshop Series

July – October 2019
Tualatin, Oregon
Building a FSMA Compliant Food Safety Program
Instructors – Teri Danielson and Linda Wechsler

  • Class Overview

    Northwest Food Solutions, in collaboration with OMEP, have been awarded a National Institute of Standards and Technology (NIST) grant to provide FSMA training.  NWFS will provide a 6-part learning workshop series focused on building a FSMA compliant food safety plan.

    Workshop fees are covered by the NIST grant, with no cost to attendees.

    This workshop series is designed for small food processors looking to comply with FSMA Preventative Controls for Human Food.  Learn to implement different aspects of a food safety plan such as establishing a food safety team, performing internal audits and assessing supply chain risk.  Curriculum also includes templates and examples for you to begin using at your own company right away.  Training will be held in Tualatin, OR

    2019 Workshop series dates

    July 23 – Implementing A food safety program

    August 6 – Sustaining A food safety program

    August 20 – Building A Recall plan

    September 3 – Assessing Supply chain risk

    September 17 – Building a food safety plan –  hazard analysis

    October 1 – building a food safety plan – preventative controls

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Onsite Training Programs

Featured Courses
Lean Leadership

Length: 2-days
Learn to create an environment that supports improvement, one day at a time.

Instructor – Alicia Garrison

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Food Safety

Length: 1-2 days
Create valuable food safety program documents as part of the class(es).

Instructor – Teri Danielson

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Problem Solving

Length: 1-2 days
Identify problems and learn how to build a solutions program as part of the class.

Instructor – Alicia Garrison

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Food Safety Offerings

  • See Offerings

    Classes are generally 2 full days, with 1 to 2 weeks in between classes. Participants create food safety program documents as part of the class.

    Food Safety Fundamentals - 2 days

    Setting up a food safety program, establishing a food safety team, documenting your food safety program, training your teams in food safety.

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    Making Your Food Safety Program Work - 2 days

    Developing an internal audit practice, complying with cGMP’s, how to correctly apply corrective actions and root cause analysis

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    Supplier and Raw Material Risk Assessment - 2 days

    Hazard analysis and approval of suppliers, raw materials and packaging, best practices for contract service providers and contract manufacturers.

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    Writing Your Food Safety Plan - 2 days (pre-requisite: Supplier and Raw Material Risk Assessment)

    Assessing your process and supply chain, identifying hazards, writing the food safety plan, verification and validation.

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    Best Practices for Trace / Recall Plans - 2 days

    Assessing your product identification and trace process, developing a robust recall/withdrawal plan, practicing for recall and making improvements.

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