Food Manufacturing
University of Idaho’s Food Manufacturing team is made up of university faculty, Extension personnel, state and national Manufacturing Extension Partner Organizations (MEP), and internationally recognized contracted partners. Together we bring a broad range of services to Idaho’s food manufacturing industry. Our team can help grow revenues, improve productivity and performance, and strengthen your global competitiveness. University of Idaho’s Food Manufacturing team offers a full suite of services that help processors meet their key process indicators. These services can be in the form of site visits, needs assessments, onsite project work, onsite or online training. All services can be customized to meet the food manufacturer’s needs.
Some services offered
Both open enrollment public courses or courses customized to your product/company are available. We offer several different modalities, including in-person, online, self-paced or online/live instructor.
Sample topics include:
- FSPCA Preventive Controls for Human Food — PCQI (Preventive Controls Qualified Individual)
- FSPCA Intentional Adulteration/Food Defense
- Applied Food Safety and Quality Management
- Tools of Continuous Improvement and Root Cause Analysis
- Intro to GMPs
- Intro to HACCP (General products, dairy products, meat products and potato industry focused)
- Introduction to the Importance of Understanding Microbiological Contamination in a Food Manufacturing Facility
- Intro to Micro in a Food Facility for Non-Microbiologists
- Allergen Management
- Understanding the Pasteurized Milk Ordinance
- Intermediate Dairy Lab Methods
- Leadership and Conflict Management in Manufacturing
- Applied Pathogen Environmental Monitoring Program
- Applied Sanitation Programs
- Good Documentation Practices
- New Hire Orientation (food and personnel safety)
- Implementing SQF Systems
- OSHA 10 General Industry
- OSHA 30 General Industry
- Requirements of Machine Guarding and Lockout Tagout in Manufacturing
- Lean Topics (leadership, process mapping, 8 wastes, 5S, etc.)
- Lean — White Belt, Yellow Belt, Green Belt
- Gap Assessment and Client Support for Regulatory, Customer and third Party Audits
- Develop Food Safety Plans and Programs — Both HACCP and Preventive Controls Focused — Both FDA and USDA compliant
- Develop Food Safety and Quality Programs and Policies
- Assist with Documentation and Form Development
- Develop Job Aids and SOPs (Standard Operating Procedures)
- Troubleshoot sanitation and microbiological issues
- Advise on recalls and customer complaints and relationships
- Commissioning Equipment and Processing Lines
- Advise on construction activities
- Scale Up Assistance
- Develop Shelf Life programs
- Assist with Market Research, Sensory and Consumer Science
- New Product Development
- Process improvement using the lean and six sigma tools (Kaizen, 8/9 Wastes, Gemba walk, 5S Visual Workplace, Rapid Changeover, PDCA, Value Stream Mapping, Error Proofing).
- Certification programs — white, yellow and green belt
- Skill and people development
Don't see what you need? Contact us to discuss how we can help.
“As a producer in rural Idaho, we were thrilled to be able to draw upon the knowledge and expertise of food specialists, from the University of Idaho, to help us with our food safety, HACCP and quality programs.”Jerry Hastings, President & GM, PPI
“As a food producer in rural Idaho, we feel very fortunate that we can tap into the knowledge and expertise available through its network of food specialists. Everyone has been unbelievably helpful and really wants to see small farmers like us succeed.”Stacie Ballard, The Big Cheese, Ballard Family Dairy & Cheese