Lean Manufacturing and Pollution Prevention in the Food and Beverage Sector
- March 1, 2021
- 8:30 am - 12:30 pm
Mount Wachusett Community College and TURI are offering the course "Lean Manufacturing and Pollution Prevention in the Food and Beverage Sector in March through June.
The 64-hour virtual program will help manufacturers identify, adopt and measure the results of pollution prevention as a result of changes in processes, equipment behavior and human behavior.
Register by contacting Colleen Clark, 978-630-9242.
Funded by an EPA Region 1 Health Community grant, the course which is valued at $3,000, is offered free of charge. Preference is given to the first 10 facilities in the North Central and Merrimack Valley areas of Massachusetts.
Classes begin on March 1 in four-hour sessions. View the flyer.
March 1 & 2:
• Introduction to Continuous Improvement
March 15 & 16:
March 29 & 30:
• Continuous Flow and Kanban
April 12 & 13:
• Standardized work
• Jidoka and Set-up Reduction
April 26 & 27
• QC Tools - The junction of Lean and Six Sigma
May 10 & 11:
• Management Responsibility
May 24 & 25:
• Value Stream Mapping
June 7 & 8:
• Company wide improvement
• Preparation for the National Exam
This 64 hour program will meet for 2 (4) hour sessions every other week and will be delivered in a virtual format via Zoom. The OFF week gives opportunity for you to work on your project by implementing what you've learned at your workplace.
This course will help food processors and beverage manufacturers identify, adopt and measure the results of Pollution Prevention (P2) as a result of changes in processes, equipment and behavior. You will achieve results in saving energy, water, waste and toxics use, and as a result, increase the capacity of companies to adopt Lean tools to find P2 opportunities continuously on your own. This essential program will provide you with the fundamental tools and indispensable knowledge to implement continuous improvement in your workplace. You will master the critical steps which you can take to assure dramatic, continuing improvements.
Who should attend?
Top managers seeking to apply lean thinking in their facilities, new hires at companies using lean principles, anyone considering implementing a Continuous Improvement program, employees looking for a comprehensive refresher, and anyone who is planning to take the National Lean Certificate exam.
• Demonstrate a solid understanding of lean principles
• Identify and eliminate the seven wastes in their processes
• Know which of the tools they can implement to help their bottom line
• Determine key opportunities and apply these tools in their own environment/setting
• Achieve bronze level certification at the national level
• Food & beverage processors and manufacturers
• Priority given to facilities in North Central and Merrimack Valley areas of MA