RELTON QUALITY SERVICES

BACTERIOPHAGE CONTROL - Foundation Course

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Cultured products are produced in a controlled environment using beneficial bacteria. These products are expected to ferment in right time with the right amount of bacterial population. But there are certain viruses which kill these bacteria and affect the process of cultured products production. These viruses which kill the beneficial bacteria are called as " Bacteriophage ". This awareness training is designed to provide the delegates with a basic to medium level understanding about Bacteriophage problem and its prevention. Overview of contents under this training are given below:

 

• Introduction to cultured products and its importance.

• Glimpse of industrial setup for fermentation.

• Introduction to phages and their structure.

• Lifecycle and characteristics of bacteriophages.

• Factors affecting Bacteriophage growth

• Modes of Bacteriophage contamination & its control.

• Questions and clarifications.

 

 

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HACCP - Foundation Course

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HACCP is systematic approach towards achieving food safety with the utilization of 7 basic principles. This is a preventive food safety program which identifies and eliminates the hazard starting from ingredient reception till product consumption ( Famously known as Farm to Fork). This is an improved methodology over the end-product testing. In simple terms, this tool helps the food manufacturing units to identify possible hazard situations and restrict those at every step of manufacturing process

This training is designed to provide the delegates with an basic to medium level understanding of HACCP methodology. Overview of contents under this training are given below:

 

• Introduction and History of HACCP.

• Brief about basic principles of HACCP.

• Importance of HACCP in food industry.

• Description of various hazards with examples.

• Description of various terms associated with HACCP.

• Case study from industry example.

• Questions and clarifications.

 

 

 

GMP Awareness Training

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GMP stands for Good Manufacturing Practices. As the name itself indicates, it is a set of procedures and practices which have been developed by a group of international experts from a particular industry or sector. Note that the GMP requirements will be different for different industries. Similar approach has been also used to develop good practices for other sectors like agriculture, laboratory, hospitals, pharmaceuticals etc.

This training is designed to provide the delegates with an basic to medium level understanding of GMP requirements for food industry. Overview of contents under this training are given below:

 

• Introduction to GMP.

• Brief about GMP Requirements.

• Importance of GMP in food industry.

• How GMP provides benefit to a food industry.

• How GMP supports management system implementation.

• Role of employees in various GMP requirements.

• Questions and clarifications.

 

 

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7 QUALITY TOOLS - Awareness Training

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Quality tools is used to designate a set of 7 basic tools or methods which can be used to analyze and solve various quality related issues. This training is designed to provide the delegates with a basic to medium level understanding of various quality tools available with application guidance. Overview of contents under this training are given below:

 

• History & Definition of each quality tools

• How to use and get benefit from quality tools

• Where can be this tools used?

• How to use these tools in combination to solve complex quality issues.

• Questions and clarifications.

 

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DMAIC - Awareness Training

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DMAIC is a 5 stage proven strategy for analyzing, optimizing, improving and reviewing various business related situations. The 5 stages are referred as Define, Measure, Analyze, Improve, and Control. This is also an integral part of Six Sigma initiatives.

            Often companies use this tool to approach a complex issue when a clear solution is unknown. It also encourages out of the box thinking as it requires participation from a multi-disciplinary team. This training is designed to provide the delegates with a basic to medium level understanding of DMAIC. Overview of contents under this training are given below:

 

• Description of each stage with objective

• Pre-requisites for a successful DMAIC team.

• When and How to use this?

• How to report a DMAIC results to higher management?

• Supporting tools to make this approach effective.

• Questions and clarifications.

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PROBLEM SOLVING & DECISION MAKING

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Every established company unanimously agrees that the manpower is one of the greatest strength behind its success. At every stage, an employee has to make a decision towards sorting out a problem and perform his job effectively. This is the symptom of a strong and skilled workforce.

            Often we see that a small portion of employees have a better decision making capacities irrespective of their training. But a bulk of them need guidance on techniques and tools available for them to become more competent. Hence we have developed a simple, but effective training course to enlighten the average employee to improvise his skills in solving a problem with a better decision making capacity. Overview of contents under this training are given below:

 

• Introduction

• Decision making and problem solving cycles & tools

• Factors affecting human capacity in decision making

• Identification and analysis of problem.

• Selection of best solution by evaluation.

• Impacts of a wrong decision.

• Use of group discussion

• Questions and clarifications.

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