Company Training Courses

Use a Laney P’ Chart When you are Plotting Control Charts for Attributes based on Very Large Sample Sizes

It is quite common for quality personnel to undertake 100% inspection when checking for presence of defects in manufactured products. As a consequence, the sample sizes used to calculate the percentage or proportion defective may be very large, perhaps many thousands in size. Typ...

The 3 Ds of Change Management

Lean Six Sigma Projects involve implementing solutions which to a greater or lesser degree involve people. Resistance to Change is part of human nature with some people more accepting of the need for change and the continuous challenging of the status quo than others. So how do w...

The 7 most common problems when auditing HACCP

When attending a BRC conference in 2009 given by one of the leading certification bodies, I came across the following information that struck a chord with me as I believed it summarised in a nutshell the weaknesses in many a HACCP system. Lack of risk assessments: Most Food Busi...

Root Cause Analysis versus Corrective Action

As per BRC Global Food Safety Standard Revision 6, Corrective Action and Root Cause Analysis are viewed as two different things. Corrective Action is defined as ‘Action to eliminate the cause of a detected non-conformity deviation’ Root Cause is defined as ‘Und...

Advanced HACCP training

As the TESCO Food Manufacturing Standard, (TFMS), requires as an aspiration under section one, that food safety team leaders be trained in advanced HACCP, (FETAC level 6), the need for competency, and confidence in risk assessment, legislation, validation and verification has nev...

Older

Newer