Building A Quality Improvement Team Organization

There are very few people who would try to defend a lack of teamwork in the business world.  As the FDA FSMA begins to impact the food supply chain, building a successful and powerful team approach can greatly simplify meeting new requirements and provide significant defense against unwanted FDA visits and audits.  Combining food safety and quality thinking into the most powerful preventive approach is on the horizon.

Learning how to develop and implement functional, cross-functional, production, supervisorial and specialized teams requires new thinking and organizational change that can head off many of the interdepartmental food safety and quality issues managers and production meetings are not aware of. 

Quality and process improvement teams can learn to prioritize and attack problems in all business functions at the corporate and facility levels.  Effective team building that focuses on quality (and other) problems has been shown to smooth all operational functions.

Why you should attend:

Many operational problems are solvable but are ineffectively resolved due to departmental barriers.  Company functional and cross-functional management improvement teams can be empowered to eliminate barriers between them.  Teams require training designed to help them over the lack of trust and cooperation often found in simple and complex organizations.

Learning to build effective teams is not complex, does not cost your company a ton of money and begins with team-oriented policy and operational changes.

Learning objectives:

• Understand the difference between teams and workgroups
• Learn the basics of facilitating teams
• Learn team organizational concepts
• Identify team types and learn how to operationalize them
• Follow a step-by-step approach to implementation
• Be able to focus specialized teams on special problem areas
• Be able to teach your teams to use a basic team problem solving and reporting process
• Extend the quality team concept to your suppliers
• Learn to focus teams on quality cost issues.

Areas covered in this webinar:

• Facilitation
• Basic team building, setting team targets and goals
• Establishing organizational teamwork
• Functional and cross-functional teams
• Team trigger mechanisms
• Production teams
• Establishing team rules
• Getting rapid response from supervisors, engineers, and other support staff
• Team cost controls and reward structures.

Who will benefit from this webinar:

• Food manufacturers
• Upper-level management at both the corporate and facility levels
• Functional managers, directors, and supervisors
• Quality and Food Safety Specialists
• Production personnel
• Selected internal personnel with leadership potential
• U.S. and international manufacturers
• Operations and manufacturing personnel
• HR personnel