NJMEP

HACCP (November 2020)
2020-11-10 08:30 - 2020-11-11 16:30 UTC | NJ
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.

supervisory skills for managers11/6-11/13-11/17-11/24/20
2020-11-06 12:30 - 2020-11-24 04:30 (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!”

Introduction to Lean Manufacturing 5S Methodology (Virtual) (November 2020)
2020-11-04 13:00 - 15:00 (America/New_York)
“This course enables all staff members from warehouse to shop to office employees to understand the benefits of lean for their organization; including the key lean principles, tools and techniques and how to approach implementation.
Lean thinking has become a widely adopted continuous improvement methodology that can greatly simplify processes and improve performance in both manufacturing and service organizations.
Lean recognizes that most of an organization’s processes are at best 40% value adding – with the rest of the effort being waste.
Effectively applying Lean principles and tools can significantly improve the percentage of value added time; reduce process timescales; and reduce waste and the associated costs.
At the same time there will be an improvement in customer service and satisfaction levels.
Learn to identify the 8 wastes and use tools to reduce or eliminate those wastes.
Participants will gain an understanding of the eight wastes in all processes and learn how to improve productivity through tools like standard work, visual controls, set-up reduction, batch size reduction, point-of-use storage, quality at the source, pull systems and more.”

cGMP Online (November 2020)
2020-11-01 00:00 - 2021-01-28 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.”

Food Safety - Corrective Action (CA) and Root Cause Analysis (RCA) (Oct. 2020)
2020-10-20 08:30 - 2020-10-28 12:30 (America/New_York), 2020-10-20 08:30 - 2020-10-28 12:30 UTC
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.

Succession Planning and Building the Value of Your Business (Virtual)
2020-10-20 08:30 - 12:30 UTC

Improve Operations with Lean Tools and Value Stream Mapping (October)
2020-10-14 14:00 - 15:00 (America/New_York)
This one hour complimentary webinar will open a participant’s eyes to the importance of visualizing information flow and decision processes in their company’s processes.
A case study will be presented of how NJMEP’s “Learn and Do” concepts helped identify and solve problems for a distributor of home goods, everything from Living Room End Tables to Bed Frames.
The case study is based on actual work.
Benefits included:
• Shipment processing time to less than 8 hours, from 20 hours,
• Percentage of orders shipped complete increased to 90%, from 86%.
• Reduced unloading time to 2 hours, from 3 days.
Participants will learn:
• Why the company needed improvement (the business case)
• What their basic problems were
• How the “Learn & Do” educational process brought employees and managers together
• The role that Transactional mapping played to guide the improvements

FSPCA Preventive Controls for Human Food (THREE DAY COURSE) (October 2020)
2020-10-13 08:30 - 2020-10-23 12:30 (America/New_York)
FSPCA -PCQI Preventative Controls Qualified Individual
The final rule for “Preventive Controls for Human Food” which was released in September 2015 to support the implementation of the FDA Food Safety Modernization Act (FSMA) requires food facilities to have a written food safety plan in place that includes an analysis of hazards and risk-based preventive controls to minimize or prevent the identified hazards.
The following course, Preventive Controls for Human Food (PCHF), will go in depth with the requirements for Hazard Analysis and Risk-Based Preventive Controls based food safety plan training. Participants will get familiar with all requirements of a Preventive Controls based food safety plan and how to design the plan.
In addition, best practices and examples will be presented and participants can apply the freshly gained knowledge during practical exercises which show how to achieve compliance to the requirements.
By the end of the training course, participants will be able to oversee or perform the following:
Creating a Preventive Controls Food Safety Plan
Validating preventive controls
Reviewing records for implementation and effectiveness
Reviewing corrective actions
Performing required re-analysis of the Food Safety Plan
The course, developed by the FSCPA is the “standardized curriculum” recognized by the FDA. This will be delivered by Lead Instructor (certificate #a37c4bbf) for the FSPCA Preventive Controls for Human Food Course. In addition to the FSPCA course completion requirements, our delivery will require passing an exam, then the participant will receive a certificate. Successfully completing this course is one way to meet the requirements for a “Preventative Controls Qualified Individual (PCQI)”.
The course is designed for:
Managers
Owners
Operators
Quality Control Personnel
Food Safety Personnel

Team Effectiveness& Team Building
2020-10-12 08:30 - 12:30, 2020-10-11 08:30 - 12:30 UTC
This half day virtual workshop provides participants training in team building and team effectiveness. Team Building & Effectiveness is most often a precursor to a focused team based effort to address specific business areas, or an integral part of a more comprehensive business improvement strategy. During the class, basic team concepts are covered including, but not limited to stages of team development, roles and responsibilities, ground rules for acceptable team behavior and team decision making processes.
Teams have become a principal building block of the strategy of successful organizations. Whether the focus is on service, quality, cost, value, speed, efficiency, performance, or other similar goals, teams are the central methodology of most organizations in the private, non-profit, and government sectors.
In most teams, the energies of individual members work at cross purposes. Individuals may work extraordinarily hard, but their efforts do not translate into team effort, and this results in wasted energy. By contrast, when a team becomes more aligned, a commonality of direction emerges, and individual energies harmonize. You have a shared vision and an understanding of how to complement each others’ efforts.

Supervisory Skills for New Managers (October 2020)
2020-10-08 08:30 - 2020-10-16 12:30 UTC

ISO 9001-2015 Internal Auditing Training (Virtual) (October 2020)
2020-10-06 12:00 - 2020-10-14 16:00 UTC

Manufacturing Day 2020
2020-10-02 00:00 (America/New_York)

Six Sigma Green Belt Certification Training (October-November 2020)
2020-10-01 08:30 - 2020-11-12 12:30 (America/New_York)
Six Sigma is a universally-recognized standard of excellence for continuous process improvement. This course will prepare you for Green Belt certification – an accomplishment that will add value to your company and your career.

Time Management (Virtual) (September 2020)
2020-09-24 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”

Internal Auditing for Food Safety Management Systems (September 2020)
2020-09-22 08:30 - 2020-09-30 12:30 (America/New_York), 2020-09-22 08:30 - 2020-09-30 12:30 UTC
This Internal Auditor Training Class is designed to train your personnel to become qualified and confident to conduct internal audits in a positive, constructive approach to ensure the effective implementation of a Food Safety Management System. Besides the fundamentals and phases of the audit process this class focuses in addition on the particular requirements of food safety management systems and how to evaluate effectiveness. Practical exercises and case studies will facilitate the learning process. Further, the participants will have the opportunity to work on their individual internal audit plan during the training class. The participant will receive a certificate for successfully completion of the training after passing the written knowledge test at the end of the training class

Improve Operations with Lean Tools and Value Stream Mapping
2020-09-16 14:00 - 15:00 (America/New_York)
