Root Cause Analysis, Instructor Set

This course is designed to provide knowledge, develop skills, and enhance the overall performance of individuals in the food industry who are accountable for performing Root Cause Analysis.

8-Hour Course

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$199.95

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Root Cause Analysis

 

 

Course Description

 

This course is designed to provide knowledge, develop skills, and enhance the overall performance of individuals in the food industry who are accountable for performing Root Cause Analysis.

 

Instruction Hours

 

8 hours (463 minutes)

 

Audience

 

The target audience is individuals in the food production industry who are accountable for performing root cause analysis.

 

Prerequisites

 

None

 

Training Methodology

 

This course is designed with a very interactive, hands-on approach based on adult learning theory; it includes presentations, demonstrations, activities, exercises, multi-media tools, and a hands-on evaluation. The course is customizable to address specific requirements for your organization.

There will be a pre-assessment before the start of training, a post-assessment, and a student evaluation at the end of training. The Institute for Workforce Education will also issue a training engagement report upon the completion of this course with assessment, evaluation, attendance, and instructor information. 

 

Instructor

 

This course is taught by an instructor who possesses an extensive background in food safety. They are knowledgeable about GFSI recognized schemes, experienced with conducting Root Cause Analysis, and  ideally a certified auditor. Lastly, they must understand adult learning principles, and  experienced in delivering engaging and interactive trainings.


 

 

Objectives

 

Successful completion of this course will increase your knowledge and ability to:

 

·         Define Root Cause Analysis.

·         Explain the 6 Steps for facilitating a Root Cause Analysis.

·         Describe the Five Whys root cause technique.

·         Describe the Eight Disciplines (8Ds) problem solving method.

·         Describe the benefits of the Fishbone Diagram (Ishikawa).

·         Explain the purpose of Deficiency Cause Investigations.

·         Describe the importance of Preventive Actions.

·         Articulate what a corrective action plan should accomplish.

·         Explain the distinctions between Correction and Corrective Action.

·         Apply Verification and Validation actions.

·         Identify the risks of Root Cause Analysis and how to avoid them.

·         Apply the 6 Steps for Root Cause Analysis to a case study.


 

Course Outline

 


Part One: 6 Steps for Root Cause Analysis

 

§  Learning Objectives     

§  Introduction                                                                                   

§  GFSI, HACCP and Root Cause Analysis

§  Defining Root Cause Analysis                                                       

§  Underweight Food Product      

§  Step 1 - Corrections      

§  Step 2 – Deficiency Cause Investigation             

§  Step 3 – Corrective Action         

§  Step 4 – Root Cause Analysis   

§  Step 5 – Preventive Action        

§  Step 6 – Verification and Validation      

§  Root Cause Analysis Pitfalls[PM1]            

§  Root Cause Analysis Case Study

 


 
  • Format: Laser Printed
  • Paperback: Spiral-Bound
  • Set Includes: Instructor guide, activities, handouts and full-color PowerPoint presentation
  • Pre/Post assessments may be purchased separately: Available on-line or hard copy

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