NJMEP

R&D Tax Credits Webinar (August, 2020)
2020-08-27 14:00 - 15:00, 2020-08-26 14:00 - 15:00 (America/New_York) | NJ
“Webinar for NJMEP clients to learn about R&D Tax credits – There are countless challenges, and one big issue is having a lack of cash on hand. We were discussing strategies to help New Jersey manufacturers secure more capital in a time where nearly everyone is struggling to keep their doors open and saw R&D Tax Credits as a valuable option.
Manufacturers are surprised to find out how many of their day-to-day activities can be considered R&D.
Sign up for our webinar and find out what kind of capital you might expect to secure or learn how simple securing your Tax Credits can be with the right team behind you. “

Introduction to Six Sigma (Virtual)(August 2020)
2020-08-06 12:00 - 16:00 (America/New_York)
“Six Sigma is a disciplined, time-tested methodology that uses data analysis to understand process variability and identify process improvement opportunities. Presented by NJMEP, attendees will:
 Learn the basics of Six Sigma Project Management
 Become knowledgeable about the DMAIC (Define, Measure, Analyze, Improve, Control) roadmap to success.
 Find out about statistical process control charts (SPC)
 Learn how to improve customer satisfaction and profitability by reducing and eliminating defects!”

Discover Global Markets: Helping U.S. Companies Export (Virtual)(August 2020)
2020-08-06 10:00 - 11:00 (America/New_York), 2020-08-06 10:00 - 11:00 UTC
This workshop will provide valuable information on trade counseling, business matchmaking, market intelligence, and trade event support. In addition, it will provide information on Federal and State programs designed to support international trade.
The presenter is from The Northern NJ office of the Commercial Service, the trade promotion arm of the U.S. Department of Commerce’s, International Trade Administration. These trade specialists counsel small and medium-sized export ready companies to help them sell their U.S. made (must have 51% U.S. content) goods and services to foreign markets.
The Commercial Service has a global network of trade professionals located throughout the U.S. and in U.S. Embassies and Consulates in nearly 80 countries. Whether you’re looking to make your first sale or expand to additional markets, the Commercial Service offers trade counseling, business matchmaking, market intelligence, and trade event support to assist.
Overall, this workshop is geared to assist companies achieve international business goals. Learn about the processes needed to increase international business and sign up today!

R&D Tax Credits Webinar (July, 2020)
2020-07-30 14:00 - 15:00, 2020-07-29 14:00 - 15:00 (America/New_York)

FDA & USDA Food Defense and Intentional Adulteration Course (Online)
2020-06-23 08:30 - 2020-06-24 12:30 (America/New_York)
Food Defense is the effort to protect food from acts of intentional adulteration. The FDA issued the final rule in May 2016 on mitigation strategies to protect food against “Intentional Adulteration”, which requires applicable facilities to formulate and implement food defense plans. The purpose of the food defense plan is to prevent food products being adulterated from any source inside or outside the company. Such acts intended to cause wide-spread harm to public health, including but not limited to acts of terrorism intending to target food supply, could cause illness, death and economic turmoil to the food supply. Implementing an effective food defense plan will allow for the prevention, protection against, mitigation, response time and recovery from any intentional adulteration of our food supply. Furthermore, food defense is already a requirement for all GFSI accredited Food Safety Management Systems (SQF, BRC etc.).

Time Management (Virtual)(June 2020)
2020-06-23 08:30 - 12:30 (America/New_York)
“This course includes pre-work of completing a weekly activity log.
Purpose:
Time management skills are essential for achieving results. This course provides the
tools to set priorities and be more effective and productive.
Course Objectives:
Upon completion of this course, the participant will be able to:
• Analyze time for ways to become more effective
• Identify common time wasters and develop strategies to overcome them
• Categorize tasks that can be delegated and an approach to successful delegation
Topics Covered Include:
• Benefits of Effective Time Management
• Common Time Wasters
• Overcoming Procrastination
• Eisenhower Urgent-Important Matrix
• Meeting Effectiveness
• Saying “No”
• The What and the How of Delegation”

Supervisory Skills for New Managers - English Version (Virtual)(June, 2020)
2020-06-10 08:30 - 2020-06-18 12:30 (America/New_York)
“Moving into a position of authority means meeting new challenges, taking on new responsibilities, and mastering new skills. It may also mean learning to manage across cultural and language differences. New Managers can often be overwhelmed by new responsibilities and anxious about the transition from “”coworker”” to “”boss.””
Workers who have recently become supervisors often worry about the way others will react to their new supervisor status … have concerns about keeping up with a tougher workload … and wonder how to handle the new tasks they will be faced with: hiring, disciplinary action, managing change, even firing.
A program to ease the transition …
This supervisory training course was specifically designed to address the needs of anyone who is new to managing others, with a special focus on those managing in a multicultural workplace. The content of this course will provide a powerful new set of skills, strategies, and techniques for dealing with the issues you will encounter as you take on your new position and move forward in your career.
You will find out how to relate well to former peers who are now your subordinates, and you’ll learn the communication skills that will help you handle these changing relationships in a way that’s comfortable for everyone. You’ll discover secrets for motivating and encouraging people to do their “”personal best”” for you, and find out how to discipline firmly and fairly, without creating resentment. This supervisory training will show you how to positively influence the behavior of your workers.
In this workshop you’ll learn:
How to communicate more effectively as a new supervisor
When to be flexible, and when to stand firm
How to build trust and gain respect
Strategies for motivating others to achieve results
The truth about discipline — how to handle uncomfortable situations
What every new supervisor and manager should know about hiring and firing
Time management skills that really work
And much, much more!”

Food Recall and Withdrawals (Virtual) (June 2020)
2020-06-10 08:30 - 2020-06-11 12:30 (America/New_York), 2020-06-10 08:30 - 2020-06-11 12:30 UTC
“A food recall is either a food manufacturer or suppliers’ voluntary response to a mislabeling, or potential hazard by removing a product from the marketplace 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.
The 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.”

Food Safety- Corrective Action & Root Cause Analysis (June 2020)
2020-06-09 00:00 - 2020-06-10 00:00 (America/New_York)
Corrective action (CA) and root cause analysis (RCA) are essential methodologies to address systemic problems in food manufacturing and is designed to improve the effectiveness of procedures in food safety management systems (FSMS).
In the first part of the training class, participants will learn the common methodologies of RCA within the food industry (fishbone diagram, 5 why’s etc.) and how to apply them during applicable case studies and practical exercises within a food manufacturing operation.
The second part of the training class will focus on the implementation of an effective corrective action and preventive action (CAPA) processes including methodologies and evaluation of effectiveness that are applicable to different supply communication channels within the food industry, i.e. online process vs. in person plan operations.
By the end of this training course, participants will be able to:
* Explain the objectives of root cause analysis as a procedure to find and evaluate the causes of problems within the food industry
* Use problem cause data collection tools applicable to food manufacturing
* Apply appropriate root cause analysis tools to food manufacturing
* Develop efficient corrective action and preventative action plans for food manufacturing
* Understand and be able to apply how CA, CAPA, and RCA are all managed under FSMS.
The participant will receive a certificate of successful completion for the course after passing a written knowledge test following the training course.
The course is designed for:
Operations Staff in food and beverage manufacturing, packaging, holding, handling, and distributors. This can include the following but is not limited to: Logistics, Process Engineers, Quality Engineers, Plant Managers, Supervisors, Food Safety Manager, Quality Assurance Manager.

cGMP Requirements and Readiness (Virtual) (May2020)
2020-05-27 08:30 - 2020-05-28 12:30 (America/New_York)
“Current Good Manufacturing Practice (cGMP) Regulations is the process that ensures the quality of a product by establishing manufacturing procedures making certain that food is safe and has been prepared, packed, and stored under hygienic conditions.
Food manufacturers must comply with cGMP’s through new regulations to be compliant with FSMA.
cGMP’s are critical, not only to FSMA, but to every food safety and quality certification.
They are audited by third party food safety auditors and are considered prerequisites.
The training will cover the core requirements, changes to former requirements and best practices on how to achieve compliance. Participants will learn how to handle FDA and third party Good Manufacturing Practice (GMP) inspections. The training will also outline how to interact effectively with investigators so that organizations can not only react to inspections, but anticipate them as well.
The participants will learn and understand the revised (cGMP’s) – according to the final rule for “Preventive Controls for Human Food”, released on September 17th, 2015.
By the end of the training course, participants will be able to:
Understand the components and requirements of cGMP within the food and beverage industry.
Implement cGMP through the organization to ensure sanitary and processing requirements are being met.”

ISO 9001-2015 Internal Auditing Training (Virtual) (May 2020)
2020-05-19 12:00 - 2020-05-27 16:00 (America/New_York)

Food Allergens Online (May 2020)
2020-05-15 00:00 - 2020-08-14 00:00 (America/New_York)
Food allergens are one of the most common reasons for food recalls. Allergen control is an essential part of every food safety program and required by the new FDA Food Safety Modernization Act (FSMA) rule for “Preventive controls for human food”. The training class will explain the major allergens and how to set up an effective allergen program to avoid cross contact and ensure food safety. Participants will create a framework of the allergen program which can be later customized to their business. A certificate for successfully completion will be issued after passing the written knowledge test at the end of the training class.

HACCP Online (May 2020)
2020-05-01 00:00 - 2020-07-31 00:00 (America/New_York), 2020-05-01 00:00 - 2020-07-31 00:00 UTC
Participants will learn about the background of HACCP as a food safety system and how it can be practically applied. The course covers the 5 preliminary steps and 7 HACCP principles are required by the codex alimentarius. This is hands-on training which will guide you through the steps to develop and implement a science based HACCP Program for your facility. In addition, best practices and examples will be presented and participants can apply the freshly gained knowledge during practical exercises which show how to apply the HACCP principles and achieve compliance to the requirements.

R&D Tax Credits Webinar (April, 2020)
2020-04-30 10:00 - 11:00 (America/New_York), 2020-04-30 10:00 - 11:00 UTC, 2020-04-29 10:00 - 11:00 (America/New_York)
Webinar for NJMEP clients to learn about R&D Tax credits

Food Recall & Withdrawals Online (April 2020)
2020-04-30 00:00 - 2020-07-30 00:00 (America/New_York)
“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.
The 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.”

Defense Industry Base Cybersecurity (Virtual) Bootcamp (April 21, 2020)
2020-04-21 11:00 - 12:00 (America/New_York), 2020-04-21 11:00 - 12:00 UTC
“All Defense Industry Base (DIB) supply chain organizations are under increasing pressure to implement DoD Cybersecurity Standards. The CMMC is now progressing at a rapidly growing pace and their push to create a national cyber hygiene standard for all vendors is already ahead of schedule. The problem businesses face are just how to implement these standards and still run a business during these tough times?
In this one-hour virtual teleconference (VTC) we will cover the methodologies to develop a road map for CMMC and NIST SP 800-171 conformance. This is a condensed version of our 4-hour bootcamp and is a not-to-miss event! Be sure to engage with your NJ Manufacturing Extension Program representative on this topic so we can set up a remote VTC follow-up cybersecurity assessment and customized remediation program.”

cGMP Online (April 2020)
2020-04-15 00:00 - 2020-07-14 00:00 (America/New_York)
“Current Good Manufacturing Practices (cGMP) Regulations is the process that ensures the quality of a product by establishing manufacturing procedures, ensuring that food is safe and has been prepared, packed, and stored under hygienic conditions. They describe the methods, equipment, facilities, and controls for producing processed food. These had major updates with FSMA in 2015, from section 110 to being recently archived and now replaced with section 117 in the CFR (Code of Federal Regulations).Upon the successful completion of this course, student assessments will demonstrate competencies and measurable skills in the following areas:
How to apply and build the components and requirements of cGMP within the food and beverage industry.
Implement cGMPs through the organization to ensure sanitary and processing requirements are being met.
How to conduct an internal audit that covers all necessary departments to report and observe relevant findings. A certificate of completion will be issued upon successful completion of the course and test.”
