Training

Why Northwest Food Solutions Training?

We offer a variety of training and learning opportunities 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 2020 – check back for date
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

May 7, 2020
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

NEW DATES! Preventive Controls Qualified Individual Training

August 19-20, 2020
Online – Web based
FSPCA Preventive Controls for Human Food Course – Blended Learning Option
Instructor – Teri Danielson

  • Class Overview

    Blended Course

    This course, developed by FSPCA, is the “standardized curriculum” recognized by FDA. Successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”

    The FSPCA Preventive Controls for Human Food Blended Course has two parts:

    Part 1: Online
    Part 2: Instructor Led – Virtual

    To successfully complete the course, you must completed both Part 1 and Part 2.  A Certificate of Attendance will be provided after you have successfully completed both parts.

More Info

NEW DATES! Food Safety Modernization Act Workshop Series

June 2020
Eugene, 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 Eugene, OR

    2020 Workshop series dates

    June 24 – Implementing a food safety program

    July 8 – Sustaining a food safety program

    July 22 – Assessing Supply chain risk

    August 5 – Building a food safety plan –  hazard analysis

    August 19 – Building a food safety plan – preventative controls

    September 2 – Building a Recall Plan

More Info

Onsite Training Programs

Featured Courses
Organizing for Efficiency

Length: 3-days
Learn to use visual management tools to improve workspace efficiency and capacity.

Instructors – Teri Danielson and Cheryl Collins

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Recall Planning

Length: 2-days
Write or revise your recall plan and run through a real mock recall scenario in an interactive environment.

Instructor – Teri Danielson

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Transforming Culture

Length: 2-days
Understand company organizational culture and the role it plays, identify elements that impact culture and determine effective methods for transformation.

Instructor – Cheryl Collins

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Training Videos and Webinars