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

Problem Solving

Coming Fall 2021
Portland State University
Length:  2-day virtual class
Problem Solving:
Using the A3 Tool
Instructor – Teri Danielson and Maria Grzanka

  • Class Overview

    In this course, students will learn a structured problem solving framework using A3 thinking that can be applied to any problem.

Register

Visual Management

Coming Fall 2021
Portland State University
Length: 2-day virtual class
Visual Management
Instructor – Teri Danielson

  • Class Overview

    Visual Management is about making the workplace “work”.  In short, the work area should “talk to you” rather than you trying to figure out what is or should be happening.  Implementing the principles of visual management to order a workspace and materials can make routine work easy and provide time and bandwidth to solve more challenging problems.

    In this course, students will learn to see their workplace and materials through a visual lens and practice using visual management to achieve bottom line results and a learning environment.

    What You’ll Learn

    Upon completion of this course, students will have gained the knowledge to:

    • Think Visually
    • Map Your Workplace
    • Set Up a Visual Workplace
    • Standardize and Improve a Visual Workplace
    • Sustain a Visual Workplace
    • Determine Where to Start
Register

Leading Sustainable Change

Coming Fall 2021
Portland State University
Length:  1-day virtual class
Leading Sustainable Change:
Daily Management
Instructor – Teri Danielson

  • 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.

  • What Students are Saying...

    “small group teams with practical in class assignments”

    “The instructor was great and even though the class was all day it still went quick”

Register

Upcoming Industry Education

Food and Beverage Professional Workshops

Coming Fall 2021
Series of 5 workshops – each workshop is two half-day sessions
Online – Web based
Instructors – Cheryl Collins, Teri Danielson

Workshops can be taken separately or for a Certificate in Food and Beverage Management

  • Class Overview

    Taking a Different Approach

    Growing People informs, engages, and prepares participants to tackle challenges and adapt to the constantly changing landscape we face today in manufacturing. The workshop series will help participants build sustainable programs within their companies while empowering them to continue growing these programs after our “class” has ended.

    To this growth mindset, we are adding a virtual mentoring community and opportunities to participate in real life, solutioning projects to continue to build new skills through ongoing cohort activities. Our ultimate goal is to develop a stronger, more resilient workforce that can continue to tackle the challenges of everyday manufacturing against the backdrop of crises both large and small.

    Workshop 1: Safe Workplace: Transforming Culture
    Workshop 2: Production Effectiveness – Daily Management
    Workshop 3: Making the Workplace Visual
    Workshop 4: Problem Solving
    Workshop 5: Getting Food Safety into Your Culture

Register

Preventive Controls Qualified Individual Training

Contact Us for 2021 Dates!
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

Onsite Training Programs

Featured Courses
Visual Workplace: Organizing for Efficiency

Length: 2 classes, 3.5 hours each, virtual or on-site with coaching.
Content:  Learn to use visual management tools to improve workspace efficiency and capacity.

Instructors – Teri Danielson

Request More Information
Recall Planning

Length: 2 classes, 3.5 hours each on-site
Content: Write or revise your recall plan and run through a real mock recall scenario in an interactive environment.

Instructor – Teri Danielson

Request More Information
Transforming Culture

Length: 2 classes, 3 hours each, virtual or on-site
Content: Understand company organizational culture and the role it plays, identify elements that impact culture and determine effective methods for transformation.

Instructor – Cheryl Collins

Request More Information

Training Videos and Webinars