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DTSTART;TZID=America/New_York:20200427T110000
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DTSTAMP:20260420T223601
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UID:77968-1587985200-1731931200@www.njmep.org
SUMMARY:Preparing Your Food Company for a Post-COVID  ‘New Normal’
DESCRIPTION:Webinar – Provide food manufacturers with actionable measures to make their workplace COVID safe for employees\, position companies to navigate out of the COVID challenge focusing on business growth – “The New Normal”
URL:https://www.njmep.org/calendar-event/preparing-your-food-company-for-a-post-covid-new-normal-2/
LOCATION:NJ
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DTSTART;TZID=America/New_York:20201101T000000
DTEND;TZID=America/New_York:20240506T000000
DTSTAMP:20260420T223601
CREATED:20240506T172513Z
LAST-MODIFIED:20240506T172513Z
UID:71046-1604188800-1714953600@www.njmep.org
SUMMARY:Food Recall & Withdrawals Online (November 2020)
DESCRIPTION:“A food recall is either a food manufacturer or suppliers’ voluntary response to a mislabeling\, or potential hazard by removing a product from the market place or it is mandated by the FDA in response to a food safety issue determined. The most common reasons for food recalls are allergen mislabeling and the presence of pathogens. Other reasons behind food recalls include incorrect packaging\, wrong food labels and physical contamination.\nThe importance of having a food recall plan is to ensure quick and efficient removal of affected products from the market plane and to allow the identification of key areas of needed improvement to prevent future hazards. Recall and withdrawal procedures are required for food manufacturers under the final FDA Food Safety Modernization Act (FSMA) rule for “Preventative Controls for Human Foods for hazards requiring control.”
URL:https://www.njmep.org/calendar-event/food-recall-withdrawals-online-november-2020/
LOCATION:NJ
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230323T083000
DTEND;TZID=America/New_York:20230323T123000
DTSTAMP:20260420T223601
CREATED:20221027T202935Z
LAST-MODIFIED:20230317T141408Z
UID:58068-1679560200-1679574600@www.njmep.org
SUMMARY:Root Cause Analysis
DESCRIPTION:3/23/23\, 3/24/23\, 3/30/23\, 3/31/23\nDuring this workshop you will be introduced to Root Cause Analysis and the foundational principles for an effective problem solving process. The instructor is a Lean expert and the course is designed for problem solving in a manufacturing environment\, it is presented in simple easy to understand concepts – perfect for employees and line management.\nChapters in this course include”\n• Concepts and Principles of Root Cause Analysis\n• An overview of the commonly used Analysis Tools\n• Detailed explanation of 5 Whys\, Fishbone Analysis (Ishikawa)\, Histograms and Pareto charting\n• Variability in processes and the use Statistical Process Controls to help manage the process.\n• A-3 Methodology – a Lean framework for problem solving\nBy attending\, you will develop the skills to recognize when a problem has occurred and then utilize the appropriate tools to resolve the problem in a Lean Team based environment.
URL:https://www.njmep.org/calendar-event/root-cause-analysis-8/
LOCATION:Online
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DTSTART;TZID=America/New_York:20230323T083000
DTEND;TZID=America/New_York:20230323T170000
DTSTAMP:20260420T223601
CREATED:20230126T222518Z
LAST-MODIFIED:20240506T171941Z
UID:60669-1679560200-1679590800@www.njmep.org
SUMMARY:Cross Cultural Communication in The Workplace
DESCRIPTION:This course is geared to both workers and supervisors. There will be many exercises and activities for the students during “real time” in the classroom. \nTopics to be covered; \n• Defining Terms: Culture\, American\, Foreign\n• Cross Cultural Misunderstandings and Strategies to Avoid or Solve Them\n• Language Points\n• Mono lingual Americans\, slowing down\, volume considerations\, rephrasing and summarizing\,\no making assumptions\, checking for meaning\, humor and sarcasm\, slang\, work related idioms\, being supportive\, asking for clarification.\n• Manners\, Titles\, Terms of Address\n• Conversation Tips-Acceptable/Unacceptable Topics\n• Physicality\, Body Language Across Cultures\, Public Behaviors\n• Individualistic Low Context Cultures compared to Communal High Context Cultures\n• Understanding Americans and American Cultural Values\n• International Cultural Differences: Relationship to Time\no interpersonal relations\no activity coordination\no task handling\no breaks\, work and personal time\n• American Business Practices and Protocols\n• Meetings and Negotiations*\n• Do’s and Don’ts of Cross Cultural Communication\n• Dietary Considerations\n• Stereotypes
URL:https://www.njmep.org/calendar-event/cross-cultural-communication-in-the-workplace/
LOCATION:NJMEP North 2 Ridgedale Ave\, Suite 305\, Cedar Knolls\, NJ 07927\, 2 Ridgedale Ave\, Cedar Knolls\, NJ\, 07927\, United States
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DTSTART;TZID=America/New_York:20230323T123000
DTEND;TZID=America/New_York:20230323T163000
DTSTAMP:20260420T223601
CREATED:20230214T203638Z
LAST-MODIFIED:20240506T171940Z
UID:61190-1679574600-1679589000@www.njmep.org
SUMMARY:Food Safety - Manager HACCP (Hazard Analysis and Critical Control Point)
DESCRIPTION:3/23\, 3/24\, 3/30\, 3/31\nParticipants will learn how to identify critical control points and define critical limits. In addition\, the HACCP training teaches participants how to identify hazards associated with raw materials\, develop process steps\, and assign controls. These skills will allow participants to prevent and reduce the occurrences of food safety hazards within their manufacturing facilities. This training is delivered on-site or at NJMEP’s training facility and is intended for all employees\, including HACCP team members\, management teams\, corporate executives\, or anyone whose jub function will impact the facility HACCP Plan. This training is intended for ensuring the safe preparation of food\, packing\, and holding of food products for human consumption in the United States. HACCP is a system comprised of food safety\, food defense\, prerequisite programs\, and the seven principles of HACCP that are applied to a written food safety program. This course provides participants with the knowledge to develop and write a food service or retail HACCP plan.
URL:https://www.njmep.org/calendar-event/food-safety-manager-haccp-hazard-analysis-and-critical-control-point/
LOCATION:Online
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