UPCOMING WORKSHOPS
Tuesday, October 11, 2022
Root Cause Problem Solving Workshop: Solving Problems So They Never Happen Again
Location: UNR Redfield Campus, 18600 Wedge Parkway, Bldg. A, Room 214, Reno, NV 89511
COVID Protocol: We will be following current state & university COVID19 protocol; masks are not required at this time. However, masks and sanitation supplies are available.
Date: Tuesday, October 11, 2022
Time: 1:00 PM – 5:00 PM PST
Registration Fee: $149 per person.
Workshop Includes: Expert lead instruction, hands on simulation, printed course materials, and certificate of completion.
Do you want an extraordinary day at work? One where work proceeds smoothly, and you don’t have to work around constant issues and fire fight all day? A day where you can actually get work done?
Would you like to:
- Spend time and money solving the real problem?
- Unify your team around a common proven problem-solving methodology and vocabulary?
- Take the focus away from work arounds, opinion, blame and punishment; shift the focus to systemic
causes, objectivity, collaboration and data?
- Enable teams to more effectively and efficiently identify true causes and effective solutions?
- Support achievement of business goals?
- Help minimize the impact of human behavior and errors?
Whether you're employed in Food Processing, Fabricating, Machining, Aerospace, or Construction, this workshop is a benefit to anyone employed in industry, manufacturing and business services, from the management and front office, through operations, to shipping, receiving, distribution and supply chain. In this four-hour practical hands-on workshop, participants learn by helping to solve several of each other's real business issues. Root Cause Problem Solving templates are provided as a guide for facilitating a team - for use in this class and for future use in your workplace
Instructor: Ileana Vassiliou, Creating Effective Organizations
Over a decade ago, and with years of experience in manufacturing, Ileana Vassiliou founded CEO to expand
her sphere of influence in healing the world of work. Her consulting firm is dedicated to amplifying the
capability of organizations to perform. Her mission is to guide organizations through a shift from "status quo"
to "status great".
Find out how: Register your whole team today.
For more information please contact your NVIE Business Advisor.
Wayne Thompson
Email: wthompson@nvie.nevada.edu
Telephone: 608-572-6574
Tuesday and Wednesday, October 11-12, 2022
Hazard Analysis Critical Control Points (HACCP)
IHA Certification Course - Las Vegas, NV: October 11-12, 2022
Location: UNLV TRIO Office, 1455 E. Tropicana Ave, Suite 380 Training Room, Las Vegas, NV 89119
COVID Protocol: We will be following current state & university COVID19 protocol; masks are not required at this time. However, masks and sanitation supplies are available.
Date: Tuesday and Wednesday, October 11-12, 2022
Time: 8:00 AM to 5:00 PM Pacific Standard Time (PST) for both Tuesday and Wednesday
Course starts at 8:00 AM
Registration Fee: $499 per person. Group discount: 3 or more $449 per person. Fee includes refreshments and lunch.
Registration includes:
- All course materials
- Certificate of Training
- Lunch and refreshments
HACCP is a food safety management system which focuses on hazard analysis to identify significant hazards in processing, operations and control of identified hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
This class is accredited by the International HACCP Alliance and meets the requirements for NCIMS, FSIS (USDA), GFSI 9e.g. SQF, BRC, FSSC22000, etc. certification requirements. The curriculum is designed with practical advice from industry experts. If you are new to HACCP or food safety plans, this class will give you the basics you need to know to get started.
Topics Covered:
- HACCP Overview
- HACCP Terms
- Hazards: Chemical, Physical, Biological, and Allergens
- Developing SOPs and GMPs
- Critical Limits and Monitoring
- Methods and Corrective Action
- Record Keeping and Verification
- HACCP Plan Validation and Reassessment
Who Should Attend:
- Quality Managers and Supervisors
- Production Supervisors and Plant Managers
- Food Safety Team Members
- Small Business Owners
- Any facility that wants to be certified by SQF, BRC or other GFSI agencies
Find out how: Register your whole team today.
For more information please contact any NVIE Project Manager:
Facilitated by Steven ZumMallen
NVIE Food Safety Specialist
stevenzummallen@nvie.nevada.edu
(702) 374-5802
Wednesday, November 9 & Thursday, November 10, 2022
Hazard Analysis Critical Control Points (HACCP)
IHA Certification Course - Reno, NV
Location: Redfield Center, Bldg A: 18600 Wedge Pkwy, Room 227, Reno, NV 89511
COVID Protocol: We will be following current state & university COVID19 protocol; masks are not required at this time. However, masks and sanitation supplies are available.
Date: Tuesday and Wednesday, October 11-12, 2022
Time: 8:00 AM to 5:00 PM Pacific Standard Time (PST) for both Tuesday and Wednesday
Course starts at 8:00 AM
Registration Fee: $599 per person. Group discount: 3 or more $549 per person. Fee includes refreshments and lunch.
Registration includes:
- All course materials
- Certificate of Training
- Lunch and refreshments
HACCP is a food safety management system which focuses on hazard analysis to identify significant hazards in processing, operations and control of identified hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
This class is accredited by the International HACCP Alliance and meets the requirements for NCIMS, FSIS (USDA), GFSI 9e.g. SQF, BRC, FSSC22000, etc. certification requirements. The curriculum is designed with practical advice from industry experts. If you are new to HACCP or food safety plans, this class will give you the basics you need to know to get started.
Protect your business and ensure that your products are manufactured to the expectations of your customers.
Topics Covered:
- HACCP Overview
- HACCP Terms
- Hazards: Chemical, Physical, Biological, and Allergens
- Developing SOPs and GMPs
- Critical Limits and Monitoring
- Methods and Corrective Action
- Record Keeping and Verification
- HACCP Plan Validation and Reassessment
Who Should Take This Course:
- Quality Managers and Supervisors
- Production Supervisors and Plant Managers
- Food Safety Team Members
- Small Business Owners
- Any facility that wants to be certified by SQF, BRC or other GFSI agencies
Find out how: Register your whole team today.
For more information please contact any NVIE Project Manager:
Facilitated by Mary Potnick
Project Manager
mpotnick@nvie.nevada.edu
775-339-1175
Tuesday, November 15, 2022
Lean 101 Workshop with Simulation 5716E
Location: University of Nevada Cooperative Extension, Clark County Lifelong Learning Center, Rooms B&C, 8050 Paradise Rd. Las Vegas, NV 89123
COVID Protocol: We will be following current state & university COVID19 protocol; masks are not required at this time. However, masks and sanitation supplies are available.
Date: Tuesday, November 15, 2022
Time: 8:30 AM – 4:30 PM PDT
Course starts at 8:30 AM Promptly
Registration Fee: $299 per person. $50 early discount until 11/1/22.
This fun, engaging and eye-opening one-day workshop highlights the applications of Lean Principles through hands-on exercises.
What can Lean Manufacturing do for you?
- Improve quality; less scrap
- Increase staff efficiency
- Create a safer workplace
- Increase profit
- Lower inventory levels
- Improve on-time performance
Who Should Attend:
- CEOs & Administration
- Managers & Supervisors
- Line Workers
- Finance
- Sales
- Legal
Expert lead instruction, hands on simulation, printed course materials, lunch, refreshments, and certificate of completion.
Find out how: Register your whole team today.
For more information please contact your NVIE Business Advisor.
Instructor:
Mary Arbutina
marbutina@nvie.nevada.edu
775-682-6440
Mary has over 30 years of experience in manufacturing engineering, supplier quality engineering, and manufacturing management. She specializes in lean manufacturing, ISO implementation, leading Value Stream Mapping programs and implementing Lean for the Office.
Manufacturing Technician (MT1) Express Online Certification Prep
Start interviewing with manufacturing companies throughout Nevada with immediate job openings in the second part of your training!
Retrain for a high-demand position with manufacturing companies throughout Nevada as you gain foundational knowledge of the skills needed in advanced manufacturing, including math and measurement, quality and Lean concepts, and an introduction to manufacturing processes. Problem solving strategies are developed while learning about simple machines and industrial systems through practice with computer and web-based tools.
Manufacturing Technician (MT1) Express Online Certification Prep