Root cause analysis and corrective action(s) are essential problem solving techniques and part of quality and food safety management systems to identify and solve systemic problems to consistently improve the effectiveness of implemented processes.
In this 1-day course, participants will learn how root cause analysis and corrective actions are aligned, and how to apply practical, systematic methodologies to identify cause(s) of incidents and to develop effective corrective action to prevent future recurrence.
The first part of the training class will cover methodologies of root cause analysis and how to apply them during case studies and practical exercises. The second part of the training class will focus on the implementation of an effective corrective action process including methodologies and evaluation of effectiveness. The participants will receive a training certificate after completion of the class and knowledge test.
The training covers the following root cause analysis methodologies in detail:
- 5 Why’s
- Crawford Slip
- Fishbone Diagram
- Pareto Chart
- Other methodologies are discussed as well
Importance and Benefits of Root Cause Analysis and Corrective Action:
- Required in quality and food safety management systems
- Required to resolve regulatory non-conformances
- Drives continual improvement
- Cost and time savings
- Team building through multidisciplinary problem solving
- Better understanding of the risks in organizations
- Initiation of preventive actions in addition to preventive actions
Who should attend:
Quality and Food Safety Managers, Department Managers, Supervisors, Production Managers, SQF practitioners, HACCP and Food Safety team leaders, Members of continual improvement teams, anyone interested and involved in effective problem solving.
- Introduction and objectives
- Root Cause and Corrective Action definition
- Steps of a Corrective Action process
- Roles and responsibilities
- Perceptions to avoid root cause analysis
- Problem statement
- Root Cause Analysis methodologies
- Exercises for the application of the methodologies
- Case studies
- Collective problem solving – real work issue
- Knowledge test
Date: Thursday, May 18th at 9AM.
Instructor: Martin Ziegler, lead instructor for FSPCA Preventive Controls for Human Food, Lead Auditor for ISO/FSSC 22000, BRC, IFS and HACCP, and International Hygiene Trainer.
Cost: $300/participant, which includes a course completion certificate and lunch.
Location: ITAC – 83 Maiden Lane, 2nd Floor; New York, NY 10038