Food Quantity
From Food Quantity & Price To Food Quality & Safety
With increasing competitiveness in the food industry, the focus is shifting from quantity and price to quality and safety. With this in mind, Process Management Consulting has emerged as one of the premier global food quality training providers in the US. Our training courses are based on strengthening the concept of “Food Safety Culture Excellence”. We help you plan, organize, and implement quality & food safety based programs in your daily operations.
If you are facing challenges in off-site or on-site food related operations Call Lisa Dillard at 615.646.1640 or emaill at lisa.dillard@foodsafeworld.com
Our BRC ConsuWe are backed by food experts well-versed in the recognized technology-based food quality solutions. We work in parallel with internationally accepted standards and guidelines. Our quality training covers:lting Services include:
The main objective of introducing Quality Training Services is to promote effective collaboration between all food related systems such as production, processing, storage, and distribution in terms of quality and food safety. Email Lisa at lisa.dillard@foodsafeworld.com
Statistical Process Control
Process Management Consulting, being a quality-driven firm, is actively engaged in providing SPC Training to people handling day-to-day food production, product management, research and development.
ASQ Certified Auditor Exam Refresher (CQA)
With years of experience in quality management activities all across the world, we aim at helping you in attaining the certification that validates being a quality professional. Our experts will guide you
Critical Thinking
Our Critical Thinking Training is designed to increase confidence in tackling challenging situations. All the sessions in this training program are aligned with the GFSI Guidance Document which aims at continuous improvement in delivering safe & quality food to consumers.
Internal Auditing
Home » Internal Auditing Training Breakdown of QMS (Quality Management System) in any food-related industry will result in increased costs, deficiencies, low output, and compromised quality. This can be easily avoided if gaps are identified and fixed in a timely manner.
