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The Hows, Whys and Sustainability of a 5S Environment (1-day workshop)

Workplace organization, or 5S, is key to a continuous improvement environment. Managers learn:

  • Why stability and visual standards are essential foundations in a continuous improvement environment.
  • The 5 challenges that every manager and employee will face in their work environment when they implement 5S.

Managers complete a 5S action plan using the tools applied throughout the workshop.

Audience: All Management – Operations, Sales and Front Office

In Phase Three, we provide follow-up, on-site consulting and coaching.

We partner with each company to identify and implement next steps training and development.

A Gap Analysis Study is completed on-site 6 - 9 months after completing the training workshops. The study results track progress toward maintaining a continuous improvement environment. At the conclusion of the Gap Analysis we visit with the senior team to help them process the current situation & strategize next steps to be taken. Other training has included:

  • Leading 4-Pillar meetings
  • Preparing and Leading VFM (visual factory management) meetings
  • Preparing and Leading Quarterly State-of-the-Industry meetings

Upcoming Session

TBD

The Hows, Whys and Sustainability of a 5S Environment (1-day workshop)

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

Location

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.

Instructors

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.

Lodging

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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