Company Training Courses

The 10 point allergen improvement plan

As allergen control is identified as one of the 10 fundamental clauses of the BRC Global Food Safety standard, FBOs, (Food Business Operators), need to have a structured approach to managing allergens within their operation. A practical way of ensuring that your allergen manage...

Don’t Let External Parties Dictate Your Calibration Intervals

Setting calibration intervals is probably the most important decision to be made by those personnel with responsibility for the calibration system; the length of interval will influence the effectiveness of the calibration operations, and will have a considerable effect on the co...

Leadership and Self-Awareness

Leadership is such an interesting field of study and one which has intrigued philosophers, business giants and politicians amongst others for generations. There has been much written about these leadership qualities and what makes a leader one which engenders willing followers w...

Use a Laney P’ Chart When you are Plotting Control Charts for Attributes based on Very Large Sample Sizes

It is quite common for quality personnel to undertake 100% inspection when checking for presence of defects in manufactured products. As a consequence, the sample sizes used to calculate the percentage or proportion defective may be very large, perhaps many thousands in size. Typ...

The 3 Ds of Change Management

Lean Six Sigma Projects involve implementing solutions which to a greater or lesser degree involve people. Resistance to Change is part of human nature with some people more accepting of the need for change and the continuous challenging of the status quo than others. So how do w...

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