Continuous Improvement Overview

Senior managers will discuss reasons for implementing a Continuous Improvement Process, the challenges involved in implementing this process. & the basic organizational structure needed. In today’s competitive market it is critical for an organization to move quickly and anticipate customers’ demands. To achieve this, everyone in the company must actively seek ways to continuously improve their environment and themselves.

Continuous improvement is not only implementing the Lean tools and techniques essential to track improvements in all aspects of the organization, it is unlocking human intellect and creativity at every point in the process by establishing collaborative relationships between management and workers, between departments, and between suppliers and customers. Building the foundation to support a continuous improvement environment begins with management alignment and strategy.

Audience – Senior Managers

The continuous improvement implementation strategy and support consists of three phases:

In Phase One, general managers, senior managers and senior management teams attend workshops focused on creating a vision, strategy and communication tools that establish and oversee the sustainability of continuous improvement within their organization.

Upcoming Session


Continuous Improvement Overview

One Person: $595
Two or More: $595 per person

Who Should Attend?

Workshops are designed for different experience levels, including processing plant managers, supervisors, registered sanitarians, equipment operators, quality assurance personnel, plant engineers, equipment manufacturers, dairy technicians, plant personnel and employees new to the dairy or food industry


All courses will be held on The Ohio State University Campus in Columbus, Ohio. Columbus is accessible from all major airlines through the Columbus International Airport.


Courses are facilitated and led by the faculty and staff experts from The Wilbur A. Gould Food Industries Center and QChekd Training Industry Experts. Experts from companies in the dairy industry, including Votion Enterprises, Masterleo Inc., Silliker and other speakers from regulatory agencies contribute to the training.


Special rates are available for course participants through a block of rooms at nearby hotels, including The Blackwell Inn, Hilton Garden Inn, Spring Hill Suites and Holiday Inn Express.

About The Instructors

Al Votion

Al Votion, a Registered Sanitarian, attended St. Mary’s University, in San Antonio, Texas, and has spent the past 30 years performing regulatory and training work in the dairy industry.

Valente B. Alvarez

Valente B. Alvarez, Professor and Extension Dairy Processing Specialist. He received his B.S., in Biochemical Engineering at the National Polytechnic Institute (IPN), Mexico City, and his M.S. and Ph.D. degrees in Food Science at Michigan State University.

Chuck Yarris

Chuck Yarris, Quality and Food Safety Director at Quality Chekd. Chuck has conducted workshops on various dairy-related topics. His background has been in both the operations and quality management of dairy and juice operations over his 35-year career in the food industry.

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