Description
In this one and a half day course, students will explore the most common and practical methods of performing a root cause analysis (RCA). They will also discover practical ways for when and how to use RCA tools when facilities identify problems from product recalls or withdrawals; regulatory, customer or internal audits or daily issues that come up needing to be fixed. Students will use the various methods such as brainstorming, five why and the fishbone (Ishikawa) diagram to solve real problems found in the food industry. Using pre-made scenarios participants will learn the root cause analysis tools using the "hands on" method of learn by doing.
This course will help facilities improve their RCA processes and to get them focused on relating the problem, its root cause, with its effective solutions to business metrics and budgetary issues (including the cost of quality). Students will be able to more effectively identify the root cause, gather the potential effective solutions and more easily present the story to leadership for targeted support.
Click here to view the course agenda.
Note: This course will be in person in Chicago, IL.
Instructor
Jeff Lucas, Sr. Director of Technical Services, Mérieux NutriSciences
Jeff has over 30 years of food industry experience including both manufacturing and laboratory services. Jeff has consulted in all food industry segments specializing in food safety, microbiological issues with foodborne pathogens, food spoilage, sanitation, and HACCP. Jeff has assisted numerous companies in resolving issues with Listeria monocytogenes in ready-to-eat foods and with Escherichia coli O157:H7 in raw beef including regulatory concerns, sanitation issues, and recall mitigation. He has instructed numerous short-courses and workshops across the US on HACCP, Listeria Control, Sanitation, Quality Systems and Food Safety. Jeff’s tenure with food and meat companies includes Sara Lee, ibp, Inc., Land O’ Frost and J Bar B Foods among others. Jeff has been with Silliker for more than 10 years and is a graduate of Auburn University and Texas A&M University.
Click here for information about our cancellation policy.
A minimum of 5 students is needed to run this course.
Objectives
Learning Objectives
- Discover the various issues that typically drive the need for performing a root cause analysis
- Differentiate the categories of non-conformances
- Prepare effective write ups for non-conformances to clarify found problems
- Discuss the various methods of performing a root cause analysis
- Examine the common mistakes found in food manufacturing facilities when performing root cause analyses and corrective actions
- Explore the methods for interpreting root cause analysis data, how to manage the data, and how to communicated data to stakeholders
- Discover ways to integrate the root cause analysis process into everyday operations and use it to drive improvement in the organization
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