Root Cause Analysis training at CAFRE, Loughry Campus
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The College of Agriculture, Food and Rural Enterprise’s (CAFRE) Food Technology team deliver courses in line with food industry needs. One such course, Root Cause Analysis (RCA), offers a systematic approach to the identification of the underlying cause of a problem. By focusing on the source, businesses can effectively address issues and prevent recurrence.
Generally, RCA is used to investigate incidents, eliminate defects, and enhance systems or processes. CAFRE’s Root Cause Analysis training provides participants with the knowledge, skills and tools to ascertain what, how and why a problem happened. It enables food businesses to protect the consumer from food safety issues, avoid costs associated with food recalls and withdrawals, enhances business reputation and saves money by focusing resources.
Some companies fail to identify problems because they fail to search for the root cause. They examine more direct issues rather than the underlying causes. This can result in recurrence.
The RCA programme delivered by staff at Loughry Campus is designed to provide attendees with techniques and information on how to implement robust practices in the food industry. Courses are delivered at the college or on the factory site.
During the training CAFRE staff will discuss the factors that can influence the success or failure of root cause analysis. The programme introduces the standard requirements for RCA in quality management systems and the problem-solving process is examined.
Key personnel from the Huhtamaki production facility recently supplemented their knowledge of root cause analysis by attending onsite delivery of the programme. The group found the training session most beneficial as company specific examples could be explored and resolved. Colin Molloy (Huhtamaki Lurgan Ltd) attended the onsite training session and commented: “Working in the manufacturing industry you must have the knowledge and skills to effectively identify and deal with any problem which might arise. I now implement the ‘Five Why’s’ principle on a regular basis along with other content from the course. I would recommend this course as you can apply its principles to any part of your food business.”
The next Root Cause Analysis programme will be delivered at Loughry Campus, Cookstown on Friday, 7March 2025 from 9.30am – 4.30pm. The course fee is £65/per person. For further information, visit the CAFRE website or contact Rosemary Brennan Email: rosemary.brennan@daera-ni.gov.uk
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