Spring/Summer 2010 - Robert M. Kerr Food & Agricultural Products ...

FAPC Quality Training
Quality Management System
training is not part of the traditional
HACCP workshop. The FAPC recognize
enhanced audit schemes use
quality management systems to incorporate
the food safety and sanitation
programs. In order for food processing
establishments to fully use a quality
management system, there needs to be
further training to understand quality
as it relates to the processes, internal
and external customers, and systems
designed for continuous improvement.
Dr. Bowser and I have designed
these workshops to give Oklahoma
food companies the opportunity to
better understand the fundamentals
involved in a quality management
system.
The Quality 101 Workshop, Continuous
Improvement Tools for Beginners
Workshop, and Quality Management
Roundtable are held quarterly.
Upcoming workshops can be found
online at www.fapc.biz.
Quality 101 Workshop
Quality 101 is a highly interactive
workshop used to train management,
supervisors, or quality assurance professionals
for your facility.
Customers are looking for their
suppliers to provide an ongoing and
improving quality system enhancing
food safety and sanitation programs.
This workshop presents quality principles
that food processing establishments
need for their next level of
meeting customer requirements.
Identifying various ways of recognizing
quality, seeing the costs of
quality, finding your internal customer,
and learning new tools used in process
improvement teams are just a few of
the basic principles highlighted at the
Quality 101 Workshop.
“This is causing us to think even
deeper about our internal customers,”
said one Quality 101 participant.
Quality in food processing plants
should be systematic. Quality should
be a way of managing an operation to
continuously improve the quality of
processes that provide a product meets
specifications and add value to your
company and your customers.
Bringing a new level of quality
to your organization can change the
way employees think about their jobs.
quality management
By Jason Young
FAPC Quality Management Specialist
jason.young@okstate.edu
“The workshop provided several aspects for creating, controlling,
and nurturing quality as well as key supervision development.”
Quality 101 Workshop Participant
Quality is the tool, which allows for
the implementation of improvements
or changes the way a company operates
by focusing on the needs and expectation
of the customer.
This program will give new insight
to quality and prepare your personnel
for improvement initiatives at
your facility.
Continuous Improvement Tools for
Beginners (C-IT-Begin) Workshop
Continuous improvement tools
are used to maximize a company’s
competitive advantage by helping individuals
and teams work to identify
the root cause of problems and solve
them.
The C-IT-Begin Workshop is designed
to teach participants process
variation and different statistical process
control tools used to see variation,
determine the root cause of variation,
and implement control mechanisms.
The workshop is interactive with professionals
from other establishments
with practical training.
“The workshop will help us focus
our efforts on quality improvements
and allow us to better understand
causes or effects,” said a C-IT-Begin
participant.
The topics covered include basic
quality; data classification; problem
solving with histograms, run charts,
and control charts; and case studies in
food processing.
Reducing product variation increases
customer satisfactions, reduces
waste, and increases profits.
Quality Management Roundtable
A quarterly interactive Quality
Management Roundtable has been created
for the discussion, sharing, and
dissemination of information on current
quality management, best practices,
and customer-driven issues to the
food processing industry in Oklahoma.
The roundtable will integrate industry
representatives; OSU personnel; state
and federal official food safety professionals;
and industry vendors, such as
3rd party quality and food safety auditors.
Specialists from university, industry,
consulting, in-state and/or out-ofstate,
will be invited to give presentations
on topics related, but not limited,
to new and emerging technologies,
quality practices, sanitation, crisis
management, statistical process control,
validation and verification procedures,
and current federal regulations
pertaining to the food industry.
After each forum, notes and materials
related to the forum will be available
on the Web.
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