ROOT CAUSE ANALYSIS- Hotels/Restaurants

November 24, 2020

Gurgaon, Haryana, India

Course Overview

Food Safety Root Cause Analysis for Food Establishments Program Details Program Description: The aim of the course is to provide an overview of the principles and practices of Root cause analysis. It will provide you with an understanding of a simple management and statistical tool which can then be used to improve your food business. Program Benefits: By the end of this session, learners will be able to: 1. Establish an effective team environment. 2. Clarify what the problem is and is not. 3. Start a trail to root cause starting with symptoms of the problem. 4. Use data and investigative tools to identify the root cause 5. Initiate measure to ensure the gains made are held Who Should Attend: This training is designed for restaurant managers, food safety team members involved in internal or external food safety audits, newcomers to the food industry, food business operators, supervisors or anyone involved in system implementation, system monitoring or supervision. Duration: 3 Hours- 10:00 hrs -13:00 hrs Computer and Internet Connection: •You will need regular access to a computer with an internet connection. High speed broadband access (LAN, Cable or DSL) is recommended. Logistics: NSF is committed to accommodating the learning requirements of all of our stakeholders. If you require special assistance for any reason, please contact amohan@nsf.org one week prior to your class. On-Site Training: This course is available as an on-site as well as Virtual offering. Please email us for a quote at amohan@nsf.org.