Conducting a Root Cause Analysis Course (FS12)

This course teaches the learner how to conduct a thorough root cause analysis from beginning to end using the correct tools, techniques and approaches.

Conducting a Root Cause Analysis Course

Our Classroom Options

Option 1

Online Self-paced Training – COMING SOON!

Duration: 16 hours

Convenient, budget-friendly option. Start any time and finish it at your own pace. The certificate is automatically available immediately after completion.

COMING SOON!

Option 2

Virtual Classroom Training

Duration: 2 days

Join our next instructor-led virtual classroom via Zoom. You can contact us by visiting the link below for available dates, pricing and/or registration.

CONTACT US HERE

Option 3

Physical Classroom Training

Duration: 2 days

Our physical classrooms are based on demand and ideal for companies interested in onsite in-house training. Please note a minimum classroom size applies. Visit the link below to get in touch with us.

CONTACT US HERE

Course Information

Course Introduction

Root Cause Analysis (RCA) is used in the food industry to help companies discover and understand the cause of specific problems. It will help you determine the missing or inadequate controls that cause the problem. After identifying the root cause of the problem, the correct controls and procedures can then be put in place to prevent it from happening again.

Root cause analysis (RCA) is a term that describes techniques, tools and a range of approaches to determine what causes a specific problem.

This course teaches the learner how to conduct a thorough root cause analysis from beginning to end using the correct tools, techniques and approach.

Who Should Attend?

The following people will benefit significantly by attending this course:

  • Business owners or any person in charge of food premises
  • QA managers
  • QC managers
  • Managers
  • Supervisors
  • HACCP / Food Safety teams

Minimum Prerequisite Requirements

What are the minimum prerequisite requirements for the learner to attend this course?

None

.

Course Outline

  • Definition of Root Cause Analysis explained.
  • Why a thorough Root Cause Analysis is important for food manufacturing/handling enterprises.
  • Different tools to conduct a Root Cause Analysis.
  • Practical application of how to conduct a Root Cause Analysis.
  • Implementation of effective corrective action.
  • The difference between correction and corrective action explained.
  • Verification of the Root Cause Analysis and its effectiveness.
  • ASSESSMENT

Course Benefits

How will this course benefit the learner?

  • After successful completion, the learner should be able to effectively conduct a Root Cause Analysis in the Food Industry.
  • The learner will receive a certificate of achievement. A course pass rate of 70% is required to receive a course certificate.
  • The learner will be assessed to determine competency.
  • This course is presented by our industry and subject matter experts.

Upcoming Virtual Classroom Training Events

Bookings 2 weeks in advance is essential. Please note we also offer on-demand virtual and physical classroom training for this course. Tell us about your preferences in the contact form below and we will be in touch to make the necessary arrangements.

Venue: Virtual via Zoom

Time: 09:00 am to 04:30 pm (Timezone UTC/GMT +2 hours)

06 to 7 June 202427 to 28 June 202418 to 19 July 202408 to 09 August 2024
Table: Upcoming Virtual Implementing a Root Cause Analysis Course Training Dates (FS12)
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2 thoughts on “Conducting a Root Cause Analysis Course (FS12)”

    • Hi Michael,

      We have forwarded your request to our finance department. You should receive a response soon.

      Have a great day!

      ASC Consultants

      Reply

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