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Course Catalog
These courses are not currently scheduled but they are a part of our curriculm. Please call Tammy Marcase at 717-843-3891 to inquire about dates and scheduling.
Trade & Technical   Certificate Programs
Health & Safety   Professional Development
Customized Courses   Food Manufacturers' Consortium
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Food Manufacturers' Consortium

Your company could be eligible for up to 75% reimbursement for your training costs for the Food Manufacturers' Consortium.

If you would like to find out more about this opportunity, please call Tammy Marcase at 843-3891.
Practical HACCP
Course Outline: AIB Food Safety will present a practical, hands-on approach to developing your HACCP program. The AIB staff will take you step by step through the development, implementation and verification process for HACCP.

Key elements of this valuable workshop include: This is an intensive two-day evaluation of HACCP principles and elements for developing a program at your facility. Evaluate your HACCP plan against those designed by experts.
*The Food Consortium is funded through the PA Dept. of Labor. Participants will be required to confidentially provide their Social Security numbers prior to or on the day of class in order to receive the Food Consortium price. Companies will be invoiced for full cost for those attendees who do not provide SSN information.
Date(s): TBD
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Cost: Members / Food Consortium Members / Non-Members
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Principles of Food Safety Auditing/Inspection
Course Outline: AIB's Principle's of Food Safety Auditing/Inspection Workshop provides an in-depth look at situations encountered in actual food processing areas to help you understand what is significant. Anyone involved with food plant inspections or audits should look at this seminar as a means of calibrating their understanding of the basic principles and techniques for collecting and evaluating information.

In response to customer demand, AIB has developed a seminar to help you become a better food safety auditor and inspector. Audits and inspections are separate processes that serve different functions. In the past few years these differences have become blurred. Both are essential elements of a food safety program but each must be understood apart from the other. Distinctions of scope and application will be fully explained and help you optimize audits and inspections in your daily work.
Date(s): TBD
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Recall Management
Course Outline: In this course you will learn how to develop a company recall program.

Topics will include:
Date(s): TBD
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Day(s)/# of Sessions: 1 day
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Cost: Members / Food Consortium Members / Non-Members
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Meeting Food Security Challenges
Course Outline: This course will give the latest updates on official agency food security regulations: Bioterrorism Act, Customs, FDA, USDA, TSA, etc. The course will cover how to comply with FDA suggested security guidelines and how to prepare for and handle customer food security audits. Operational Risk Management (ORM) will be covered.

The second part of the course will cover critical security elements that are not mentioned in the official FDA security guidelines. Proven security principles will be identified and you will be shown measures to close the gaps in your security protection. Other important topics will include:
Date(s): TBD
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Day(s)/# of Sessions: 2 days
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Cost: Members / Food Consortium Members / Non-Members
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Advanced HACCP
Course Outline: The Advanced HACCP Workshop is an interactive 2 day course in which participants will revisit the HACCP preliminary tasks and seven principles through a detailed and updated perspective. Physical, chemical, and microbiological hazards of current importance will be discussed. The hands-on workshop will provide the participant with practical auditing experience for evaluating HACCP system implementation.
Prior knowledge of HACCP and the 1997 NACMCF HACCP Standards is recommended. This seminar meets the Educational Requirements of 9 CFR-417 (USDA Products) and 21 CFR123 (S/FDA Products) and is accredited by the International HACCP Alliance.
*The Food Consortium is funded through the PA Dept. of Labor. Participants will be required to confidentially provide their Social Security numbers prior to or on the day of class in order to receive the Food Consortium price. Companies will be invoiced for full cost for those attendees who do not provide SSN information.
*No shows will be charged full price.
Date(s): TBD
Time(s): 8:30 am to 4:30 pm
Day(s)/# of Sessions: 2 days
Location: MASCPA, 160 Roosevelt Ave., Suite 400, York PA 17401
Cost: 675 Members / 270 Food Consortium Members / 740 Non-Members
Vendor: MASCPA
Instructor: AIB


Pest Management for Food Plants
Course Outline: Do you often find yourself at a loss for the safest and most effective ways to approach your pest management issues? This seminar introduces the concept of Integrated Pest Management (IPM) in food plants as the framework for developing, implementing and managing a dynamic pest management program.
*The Food Consortium is funded through the PA Dept. of Labor. Participants will be required to confidentially provide their Social Security numbers prior to or on the day of class in order to receive the Food Consortium price. Companies will be invoiced for full cost for those attendees who do not provide SSN information.
Date(s): TBD
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The World Famous Dale Carnegie Course®
Course Outline: Key benefits of the Dale Carnegie Course® it helps people…
Course Length: 42 hours

Date(s): TBD
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Funtional Manager Program
Course Outline: This program centers around three key areas of being a manager. Within those three key areas, multiple modules will be offered.
The first key area is Effective Leadership Practices which includes the following modules: Introduction to the Functional Manager, Foundations and Contemporary Leadership Practices, Strategic and Business Management, and Employee Performance Management and Feedback.
The second key area is Improving Personal Effectiveness which includes the following modules: Advanced Interpersonal Skills, Effective Communications and Presentations, Solving Problems and Making Decisions, and Project Management.
The third key area is Organizational Cultures and Change which includes the following modules: Customer Driven Management, Building a Culture for Success, Leading Organizational Change, Presentations and Summary.
For a complete course outline or any additional questions, contact Pattie Strayer at pstrayer@mascpa.org or 717-843-3891


Date(s): TBD
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Preparing Your Training Staff to Conduct On The Job Training
Course Outline:
There will be a refresher on the use of the four-step training method as well as creation and use of job breakdowns as part of that method.
Each participant needs to bring a company specific task that he/she must train employees on in the near future. At each session, participants will be asked to develop the training module a piece at a time. By the end of the series, each participant will have completed: training objectives, a job breakdown, pre and post assessments, and a checklist.
Course Length: Four 4-hour sessions

Date(s): TBD
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Lean Manufacturing Leader Facilitator, Coach Training
Course Outline: Manufacturers must reduce costs to remain competitive and improve profits in today’s marketplace. Lean Manufacturing seeks to highlight and then eliminate unnecessary events that are not value added in the eyes of the customer. Industry needs champions skilled in leading effective team meetings as the teams identify and eliminate wastes within manufacturing and administrative processes. Industry faces a shortage of skilled leaders able to facilitate the lean culture change. Leaders need to coach and train their employees how to identify and eliminate unnecessary costs. One method of achieving this goal in a short period of time is through classroom participation in Lean Manufacturing Leader, Facilitator, and Coach training. This training is designed to be transportable between many industries and environments.
This two day course will prepare your internal leaders to become the champions of your Lean culture change.

Date(s): TBD
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Ishida Weigher Training
Course Outline: This course starts with an overview that includes scale components and theory of scale operation. The course will go over operation including Zero Adjustment, Production, Drain, Full Open Lock and Print. The participant will go through three levels of programming including Site Engineer, Installation Engineer and Service & Maintenance. The class will wind down with mechanical and electrical adjustments. There will be time at the end of the class for questions and answers.
*The Food Consortium is funded through the PA Dept. of Labor. Participants will be required to confidentially provide their Social Security numbers prior to or on the day of class in order to receive the Food Consortium price. Companies will be invoiced for full cost for those attendees who do not provide SSN information.
Date(s): TBD
Time(s): 8:30 am to 4:00 pm
Day(s)/# of Sessions: 3 Days
Location: 187 West Airport Road, Lititz PA 17543
Cost: Members / Food Consortium Members / Non-Members
Vendor: MASCPA
Instructor:


Ishida Weigher Training
Course Outline: This course starts with an overview that includes scale components and theory of scale operation. The course will go over operation including Zero Adjustment, Production, Drain, Full Open Lock and Print. The participant will go through three levels of programming including Site Engineer, Installation Engineer and Service & Maintenance. The class will wind down with mechanical and electrical adjustments. There will be time at the end of the class for questions and answers.

*No shows will be charged full price.
Date(s): TBD
Time(s): 8:30 am to 4:00 pm
Day(s)/# of Sessions: 3 Days
Location: 187 West Airport Road, Lititz PA 17543
Cost: Members / Food Consortium Members / Non-Members
Vendor: MASCPA
Instructor:


RFID Education Program
Course Outline: The purpose of this course is to establish a solid well rounded understanding of RFID technology, the challenges, implementation strategies and techniques for rolling out RFID technology.
Two-day systems approach to RFID Implementation. This hands-on, comprehensive course also includes various lab exercises. This RFID Education Program is designed to bring all potentially affected parts of the organization up to speed on RFID and serve as a jumping off point for all corporate-wide initiatives.
Instructor: OTA Training, LLC OTA Training LLC is the global leader in providing comprehensive vendor-neutral, hands-on technical educational programs in RFID technology.

Date(s): TBD
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NFPA 70 e
Course Outline: Receive a NFPA 70 E book –(TBD)
In this course participants will review electrical theory and understand OSHA reulations: Who is qualified?
What we are allowed to work on hot?
What training is required?


MANAGERS/Engineers only to this special session
Date(s): TBD
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Aerial High Lift Instructor Session
Course Outline: After attending this course, the course attendees will be able to return to their workplace fully capable of successfully putting together a lift truck operator safety course designed specifically for their operation. All necessary subject material to conduct a class will be taught. Special emphasis is placed on the importance of proper atmosphere and good attitude in the classroom, which directly affects training results and operator retention. Sit-Down Rider Counter Balance Units and Narrow Aisle Units are two different classes of units and are taught separately due to the considerable differences in design and configuration, but both are covered in this course.

Cost for Food Consortium Members is $95.00.
Date(s): TBD
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Industrial Maintenance
Course Outline: This program will improve your mechanical skills and give you a better overall understanding of mechanical devices. This is not a program on mechanical theory; it is practical applications that can be used immediately at your facility. You will learn how to reduce costly downtime through proper mechanical maintenance practices. This program will not only teach people what to look for in belt/pulley wear, but it will also teach them how to correctly select the proper belt for replacement. You will cover not only mechanical devices such as drive chain, sprocket types and selection, as well as mechanical drive couplers. You will also gain practical knowledge of how, when, and what to lubricate, as well as problems that exist in real world machinery and devices. Every student in this program will assemble, adjust, and learn the proper installation of several types of drive couplers, as well as chain drives, sprocket drive assembly, adjustment, and proper tensioning. Come prepared to roll up your sleeves, learn from a hands-on approach, and gain knowledge that you can put to use the first day back to work.

Date(s): TBD
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Accident Investigation
Course Outline: Defining accidents vs. incidents, Understanding the Impact of an Accident Event: To an individual & To an organization, Prevention and mitigation concepts, Theories of accident causation, Use of investigation reports Examples: (Good reports, Poor reports, and “You’ve gotta be kidding”) Who should perform an accident investigation? Team approaches to investigation. When should investigations be conducted? How should investigations be conducted? Proximal Cause Theory, Multiple Cause Theory, Tools for analyizing an accident event: The Determinates of risk, The Four P’s: People (interviewing skills), Positions, Papers, Parts, Recognizing the need for expert help. Dealing with media, Putting all the pieces together, Developing corrective action options, Corrective action hierarchy. This program uses group activities and exercises throughout. The ending activity involves the class putting their skills to use in a “who-dunit style” investigation. This requires some limited pre-work by the participants. Each participant receives a 20+ page manual on the course content and exercises


Date(s): TBD
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Introduction to Lean Manufacturing Workshop
Course Outline: Manufacturers must reduce costs to remain competitive and improve profits in today’s marketplace. Industry needs leaders skilled in identifying and eliminating wastes within manufacturing and administrative processes. Industry faces a shortage of skilled leaders able to champion the lean culture change. Employers need to train their employees how to identify and eliminate unnecessary costs. One method of achieving this goal in a short period of time is through classroom participation and instruction in understanding Lean Manufacturing techniques. Lean Manufacturing seeks to highlight and then eliminate unnecessary events that are not value added in the eyes of the customer.
A lean implementation will reduce product cycle time, excess inventories, excess floor space, defects set-ups and other hidden process costs. Your organization will have less dependence on third party experts. This training is designed to be transportable between many industries and environments.
This eight hour course is a solid introduction to Lean Manufacturing concepts and terminology and sets the base for more advanced lean courses such as Value Stream Mapping, Cellular Manufacturing, and Continuous Improvement.


Date(s): TBD
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High Temperature Short Time (HTST) Pasteurization
Course Outline: 1. The major components of the HTST, their function, and public health significance.
Date(s): TBD
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The Oz Principle Accountability Training Workshop
Course Outline: The Oz Principle Accountability Training® Workshop gives participants the understanding and tools necessary for creating greater accountability in their own organization. While working on key organizational results, participants learn and apply principles from The Oz Principle® and experience the Steps to Accountability that are necessary to achieve those results.
Throughout the workshop, the skills, attitudes, and tools for taking the steps to See It, Own It, Solve It, Do It are presented and practiced. This interactive workshop helps people avoid the Blame Game, focus on achieving results by constantly asking, “What else can I do?” to meet the deadlines, overcome obstacles, and achieve results. Some of the specific topics the workshop focuses on include:
For a full course syllabus please contact Pattie Strayer at 717-843-3891.
Date(s): TBD
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Cost: Members / Food Consortium Members / Non-Members
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Finance and Accounting for Non-Financial Professionals
Course Outline: An overview of the fundamentals of finance and accounting for professionals not directly involved with either function. The goal of the program is to present a number of financial concepts, providing professionals with usable information, including basic accounting principles, budgeting, and fundamental financial analysis tools. Participants can learn the language of finance, understand the generally accepted accounting principles, interpret an organization’s financial statements and annual report, review budgeting tools, calculate break-even scenario, and evaluate ROI. Case studies, a variety of planning exercises, and other activities will be conducted.
Who Should Attend:
The program is designed for professionals in every functional area of responsibility who need to understand and speak the financial side of business. Whatever the area of the organization, it is necessary to understand the common financial language of business to succeed.
*The Food Consortium is funded through the PA Dept. of Labor. Participants will be required to confidentially provide their Social Security numbers prior to or on the day of class in order to receive the Food Consortium price. Companies will be invoiced the full cost of the class for those attendees who do not provide the social security number.
Date(s): TBD
Time(s): 8:30 am to 4:00 pm
Day(s)/# of Sessions: 2 days
Location: MASCPA, 160 Roosevelt Ave., Suite 400, York PA 17401
Cost: Members / Food Consortium Members / Non-Members
Vendor: MASCPA
Instructor:


A-6400 ALLEN-BRADLEY ControlLogix Motion Maintenance & Troubleshooting
Course Outline: This 32-hour course will provide the student with the knowledge and skills to identify, install, configure and troubleshoot a closed loop motion control system in the Logix 5550 architecture. In addition, students will learn specific programming instructions used for motion control in the Logix 5550 ladder logic programs.
Topic Outline: Overview of Motion Control Concepts, Hardware Description, Hard wiring of 1756 Motion Components, Configuring an Axis, Tuning and Testing an Axis, Motion Instructions Control Structures, Basic Motion Instructions, Advanced Motion Instructions, Fault Routines, System Troubleshooting
Prerequisites: Students should have successfully completed Intellect Controls Group training program A-6000 and A-6200 or have knowledge equivalent to the course description and be familiar with Microsoft Windows® functions.
Date(s): TBD
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Sanitation Short Course
Course Outline: A comprehensive 2.5 day program on the essentials of sanitation in food processing plants. This educational opportunity is offered for those who are developing in-house food safety programs and want to upgrade their knowledge of the science and technology of cleaning, sanitizing, and pest control.
Lectures and lab sessions focus on control of pathogenic and spoilage microorganisms, plant and equipment design, safe handling of chemical products, dry cleaning, allergen control, and educational strategies to get your workers involved and committed to your food safety plan.
For a complete course outline or any additional questions, contact Pattie Strayer at pstrayer@mascpa.org or 717-843-3891
Course Length: 2.5 days (20 hours)
Date/Times: *The Food Consortium is funded through the PA Dept. of Labor. Participants will be required to confidentially provide their Social Security numbers prior to or on the day of class in order to receive the Food Consortium price. Companies will be invoiced for full cost for those attendees who do not provide SSN information.
Date(s): TBD
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Cultured Dairy Products Short Course
Course Outline: This course provides participants with an overview of the basic dairy technology and the manufacture of cultured dairy products, including buttermilk, sour cream, cottage cheese, yogurt, and cream cheese. Lectures and laboratory exercises address milk composition and coagulation, metabolic and technological aspects of starter cultures, and flavoring systems for cultured dairy products.
For a complete course outline or any additional questions, contact Tammy Marcase at tmarcase@mascpa.org or 717-843-3891
Course Length: 3.5 days
Date/Times:
Date(s): TBD
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Cost: Members / Food Consortium Members / Non-Members
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Ishida Weigher Training
Course Outline: This course starts with an overview that includes scale components and theory of scale operation. The course will go over operation including Zero Adjustment, Production, Drain, Full Open Lock and Print. The participant will go through three levels of programming including Site Engineer, Installation Engineer and Service & Maintenance. The class will wind down with mechanical and electrical adjustments. There will be time at the end of the class for questions and answers.
*The Food Consortium is funded through the PA Dept. of Labor. Participants will be required to confidentially provide their Social Security numbers prior to or on the day of class in order to receive the Food Consortium price. Companies will be invoiced for full cost for those attendees who do not provide SSN information.
Date(s): TBD
Time(s): 8:30 am to 4:00 pm
Day(s)/# of Sessions: 3 Days
Location: 187 West Airport Road, Lititz PA 17543
Cost: Members / Food Consortium Members / Non-Members
Vendor: MASCPA
Instructor:


Effectively Managing Employee Performance
Course Outline:
Target Audience: This workshop is designed for any supervisor or manager who is trying to establish or fine tune an effective performance management system and provide effective feedback.
*The Food Consortium is funded through the PA Dept. of Labor. Participants will be required to confidentially provide their Social Security numbers prior to or on the day of class in order to receive the Food Consortium price. Companies will be invoiced the full cost of the class for those attendees who do not provide the social security number.
Fee must accompany non-member registration. Any company interested in joining the Food Consortium, please call Pattie Strayer at 717-843-3891, pstrayer@mascpa.org. No shows will be charged full price.
Date(s): TBD
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Human Resources for Supervisors
Course Outline: Learn the "alphabet soup" of Human Resources - simple and easy tips to keep you legal while on the front line, concentrating on operations, day-to-day:

These and many more ways to keep your work flowing, hit your performance goals and stay above the law!
Target Audience: This workshop is designed to inform front line supervisors of the current human resource laws.
*The Food Consortium is funded through the PA Dept. of Labor. Participants will be required to confidentially provide their Social Security numbers prior to or on the day of class in order to receive the Food Consortium price. Companies will be invoiced the full cost of the class for those attendees who do not provide the social security number.
Fee must accompany non-member registration. Any company interested in joining the Food Consortium, please call Pattie Strayer at 717-843-3891, pstrayer@mascpa.org. No shows will be charged full price.
Date(s): TBD
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Cost: Members / Food Consortium Members / Non-Members
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Ishida Weigher Training
Course Outline: This course starts with an overview that includes scale components and theory of scale operation. The course will go over operation including Zero Adjustment, Production, Drain, Full Open Lock and Print. The participant will go through three levels of programming including Site Engineer, Installation Engineer and Service & Maintenance. The class will wind down with mechanical and electrical adjustments. There will be time at the end of the class for questions and answers.

*The Food Consortium is funded through the PA Dept. of Labor. Participants will be required to confidentially provide their Social Security numbers prior to or on the day of class in order to receive the Food Consortium price. Companies will be invoiced for full cost for those attendees who do not provide SSN information.
*No shows will be charged full price.
Date(s): TBD
Time(s): 8:30 am to 4:00 pm
Day(s)/# of Sessions: 3 Days
Location: 187 West Airport Road, Lititz PA 17543
Cost: 860 Members / 344 Food Consortium Members / 925 Non-Members
Vendor: MASCPA
Instructor:


Front Line Food Safety for Food Processors
Course Outline: Even the best operations can be involved in a food borne illness incident. It takes only one employee with poor hygiene or careless habits to start a problem that could cause an outbreak or a recall. Prevention is the key. Anyone who handles food, steps onto the production floor while food is being processed, or is involved in making your food products should attend this course.

This course covers safe food handling and hygiene practices to prevent food borne illnesses. Instruction is delivered in an entertaining format to get workers thinking about food safety. Images reinforce the messages and are presented in simple, everyday language that makes them easy to understand.

Topics will include:

*The Food Consortium is funded through the PA Dept. of Labor. Participants will be required to confidentially provide their Social Security numbers prior to or on the day of class in order to receive the Food Consortium price. Companies will be invoiced for full cost for those attendees who do not provide SSN information.
Date(s): TBD
Time(s):
Day(s)/# of Sessions: 4 hours
Location:
Cost: Members / Food Consortium Members / Non-Members
Vendor: MASCPA
Instructor:


Basic PLC Systems
Course Outline: This course will introduce Electricians to the operation and trouble-shooting of PLC systems. The first part of the course covers basic PLC theory as it applies to any PLC. The second part of the course covers specific instructions for AB MicroLogic 1000, 1200, and SLC-500 PLC’s using RS Logix software.
Prerequisite: The student should have experience troubleshooting control systems for 3-5 years. It is highly recommended the student completes course #101.

Course Length: 30 hours.
*The Food Consortium is funded through the PA Dept. of Labor. Participants will be required to confidentially provide their Social Security numbers prior to or on the day of class in order to receive the Food Consortium price. Companies will be invoiced the full cost of the class for those attendees. Any company interested in joining the Food Consortium, please call Pattie Strayer at 717-843-3891. No shows will be charged the full course price.
Date(s): TBD
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Industrial Controls 101
Course Outline: This is designed for entry level electricians & mechanics. The course will introduce electricians to control technology and teach them troubleshooting techniques. Each student will wire several industrial control circuits employing motor starters and relays. They will test and troubleshoot their panels.
Prerequisite: Students should have a sound understanding of electrical fundamentals such as: Understanding current flow, terms and their unit of measurement, amps, volts, and ohms. Basic Understanding of Electromagnets.
Course Length: 30 hours.
*The Food Consortium is funded through the PA Dept. of Labor. Participants will be required to confidentially provide their Social Security numbers prior to or on the day of class in order to receive the Food Consortium price. Companies will be invoiced the full cost of the class for those attendees. Any company interested in joining the Food Consortium, please call Pattie Strayer at 717-843-3891. No shows will be charged the full course price.
Date(s): TBD
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Workplace Organization for Food Manufacturers--The 5S System
Course Outline: How can you improve efficiency, work organization, quality, safety and housekeeping and protect your investment at the same time? Attend this 20-hour comprehensive course to find answers to these questions. In this interactive workshop, the instructor will focus on each portion of 5S—Sort, Set in Order, Shine, Standardize, Sustain—through the use of hands-on activities and plenty of examples. The 5S philosophy focuses on effective work place organization and standardized work procedures. 5S simplifies your work environment, reduces waste and non-value activity while improving quality efficiency and safety.
Each of the seven modules taught by the instructor contains objectives and application tasks and participants will be able to utilize these practical skills in their workplace.

*The Food Consortium is funded through the PA Dept. of Labor. Participants will be required to confidentially provide their Social Security numbers prior to or on the day of class in order to receive the Food Consortium price. Companies will be invoiced the full cost of the class for those attendees who do not provide the social security number.
Date(s): TBD
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Sanitary Pipe and Tube Welding for Food Manufacturers
Course Outline: This 5-day advanced course will cover Sanitary Pipe and Tube welding utilizing the Gas Tungsten Arc (GTA) welding process and will entail the fit-up, welding, and inspection techniques, and requirements related to sanitary piping and tubing. The AWS specifications for Sanitary Standards for Hygienic Pipe and Tubing will be reviewed, in addition to ASME BPE-BIO Processing Equipment Standard. Each day will begin with a theory segment covering the following: Welding/Cutting Safety, Stainless Steels and their Weldability, GTA Welding Instructional Guide, AWS/BPE Standards, Fit-up Welding and Purging Techniques, Inspection and Evaluation of Sanitary Welds.
Participants will receive hands-on skill training in these respective methods and techniques. Attendees will have the opportunity to become AWS certified for Sanitary Pipe and Tube Welding.
Prerequisite: TIG welding knowledge and experience Special Instructions: Participant needs to bring along personal protective equipment.
*No shows will be charged full price.
Date(s): TBD
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Effective Negotiating Two Day Seminar
Course Outline: Successful people don't take "no" for an answer. Get what you want through successful negotiation. Let KARRASS help you strengthen the key skills you need in business and in life.
The strength of your agreements, understandings and relationships can make the difference between success and failure. Weak agreements always break down. They bring nagging dissatisfaction and aggravation into your business and personal lives. Strong agreements help you reach and exceed your own objectives, while bringing mutual satisfaction to all parties.

No shows will be charged full price.
Date(s): TBD
Time(s): 8:00 am to 5:00 pm
Day(s)/# of Sessions: 2 days
Location:
Cost: 1,000.00 Members / 400.00 Food Consortium Members / 1,200.00 Non-Members
Vendor: MASCPA
Instructor:


Engineering and Maintenance for Food Safety
Course Outline: Engineering & Maintenance for Food Safety seminar is designed to help managers, maintenance personnel and design engineers develop procedures to eliminate common design errors that lead to food safety issues. This seminar begins with the site selection process and also covers equipment installation and maintenance.
Date(s): TBD
Time(s): 8:30 am to 4:30 pm
Day(s)/# of Sessions: 2 days
Location: Pepperidge Farm, 2195 North Reading Road, Denver PA 17517
Cost: 685 Members / 274 Food Consortium Members / 750 Non-Members
Vendor: MASCPA
Instructor:


Advanced Motor and Drives
Course Outline: Students analyze three phase motor problems, contractor problems, motor drive problems and other circuit analysis problems with volt and amp meters. Along with using calculators to determine the mathematical outcomes and verifying the correctness of Ohm’s law and power equations with the use of meters.

Who Should Attend: This course is designed for students who have taken Industrial Electricity I class or has been working in the electrical maintenance field for some time.
*The Food Consortium is funded through the PA Dept. of Labor. Participants will be required to confidentially provide their Social Security numbers prior to or on the day of class in order to receive the Food Consortium price. Companies will be invoiced the full cost of the class for those attendees who do not provide the social security number.
Fee must accompany non-member registration. Any company interested in joining the Food Consortium, please call Pattie Strayer at 717-843-3891, pstrayer@mascpa.org. No shows will be charged full price.
Date(s): TBD
Time(s): 8:30 am to 4:30 pm
Day(s)/# of Sessions: 1 Day
Location: 850 Smile Way, York PA 17404
Cost: 275 Members / 110.00 Food Consortium Members / Non-Members
Vendor: MASCPA
Instructor:


Advanced Troubleshooting Industrial Electrical Circuits
Course Outline:
Tools/Materials: Students should bring the following to class each day: hand-held multimeters, calculators, basic writing tools, writing utensils and notepaper.
*The Food Consortium is funded through the PA Dept. of Labor. Participants will be required to confidentially provide their Social Security numbers prior to or on the day of class in order to receive the Food Consortium price. Companies will be invoiced the full cost of the class for those attendees who do not provide the social security number.
Fee must accompany non-member registration. Any company interested in joining the Food Consortium, please call Pattie Strayer at 717-843-3891, pstrayer@mascpa.org. No shows will be charged full price.
When: 2/25/08 to 2/27/08 at Harrisburg Location, 3982 Paxton Street, Harrisburg PA 17111
Date(s): TBD
Time(s):
Day(s)/# of Sessions:
Location:
Cost: Members / Food Consortium Members / Non-Members
Vendor:
Instructor:


Allen Bradley PowerFlex 70/700 Variable Frequency Motor Drives Maintenance and Troubleshooting
Course Outline: This 32-hour hands-on training program is designed to provide maintenance electricians and engineers with the required knowledge and skills to install, start-up and troubleshoot Allen-Bradley PowerFlex 70/700 Variable Frequency AC Drive systems. Emphasis is on using the Human Interface Module and DriveExplorer software to set and check parameters used in normal operation and for troubleshooting. Students will locate power, signal and control terminals, monitor drive conditions, clear faults and be able to troubleshoot drive and motor problems. Course Outline: Introduction to AC Motor Speed Control:-Motor Characteristics, -Variable Frequency Inverters, Power and Signal Wiring Drive Installation/Replacement: -Motor Feedback Polarities, Control Options: -Interface Modules, -Input Modules, Human Interface Module: -Control and Display Panel, -Operating Modes, -Start-up Parameters, -Advanced Parameters Operation, Troubleshooting, Fault Identification and Clearing, Troubleshooting Charts and Corrective Action, PLC Operation, SCANport Communication+, Discrete Inputs and Outputs, Block Transfer of Data, Other Allen-Bradley Drives, DriveExplorer Software
*The Food Consortium is funded through the PA Dept. of Labor. Participants will be required to confidentially provide their Social Security numbers prior to or on the day of class in order to receive the Food Consortium price. Companies will be invoiced the full cost of the class for those attendees who do not provide the social security number.
Fee must accompany non-member registration. Any company interested in joining the Food Consortium, please call Pattie Strayer at 717-843-3891, pstrayer@mascpa.org. No shows will be charged full price.
Date(s): TBD
Time(s): 8:00 am to 5:00 pm
Day(s)/# of Sessions: 5 days
Location: MASCPA, 160 Roosevelt Ave., Suite 400, York PA 17401
Cost: 1600 Members / 640 Food Consortium Members / 1700 Non-Members
Vendor: MASCPA
Instructor:


Value Stream Mapping Workshop
Course Outline: The key concept of lean manufacturing is to create value for your customers. Today, more and more companies are finding that Value Stream Mapping is fundamental to value creation. Value Stream Mapping is a systematic approach to visually communicating product flow. Managing the flow of the work requires an understanding of the entire value stream and putting in place the organizations and controls that are focused around and will support them. Value Stream management will improve the flow, quality, and customer satisfaction of all the value stream processes. From your Value Stream Map, you will gain insight into improvement opportunities, the design of your future state, and the measurements necessary to monitor overall operational performance. Value Stream Management allows employees at all levels to see the value chain, employ the tools of waste elimination to focused improvement projects and realize the gains that translate to value for the customers.
*The Food Consortium is funded through the PA Dept. of Labor. Participants will be required to confidentially provide their Social Security numbers prior to or on the day of class in order to receive the Food Consortium price. Companies will be invoiced for full cost for those attendees who do not provide SSN information.
Any company interested in joining the Food Consortium, please call Pattie Strayer at 717-843-3891. No shows will be charged full price.
Date(s): TBD
Time(s): 8:00 am to 4:30 pm, Lunch on your own.
Day(s)/# of Sessions: 2 days
Location: 150 West Jackson St., New Holland PA 17557
Cost: 325 Members / 130 Food Consortium Members / 375 Non-Members
Vendor: MASCPA
Instructor:


Effective Problem Solving Techniques
Course Outline: This interactive 30-hour course consists of 11 objectives covering the analytical approach to problem solving. At the end of the course, participants will be equipped to successfully think through problems utilizing the techniques demonstrated during the class sessions. Target Audience: individuals who apply problem solving / troubleshooting techniques in their jobs. The course is accredited for 3.0 CEUs and each student must complete 100% of objectives with a passing grade of 70% to be eligible for the CEUs.
*The Food Consortium is funded through the PA Dept. of Labor. Participants will be required to confidentially provide their Social Security numbers prior to or on the day of class in order to receive the Food Consortium price. Companies will be invoiced for full cost for those attendees who do not provide SSN information. Any company interested in joining the Food Consortium, please call Pattie Strayer at 717-843-3891, pstrayer@mascpa.org.
*No shows will be charged full price.

Date(s): TBD
Time(s):
Day(s)/# of Sessions:
Location:
Cost: Members / Food Consortium Members / Non-Members
Vendor:
Instructor:


Advanced Troubleshooting Industrial Electrical Circuits
Course Outline:
Tools/Materials: Students should bring the following to class each day: hand-held multimeters, calculators, basic writing tools, writing utensils and notepaper.
*The Food Consortium is funded through the PA Dept. of Labor. Participants will be required to confidentially provide their Social Security numbers prior to or on the day of class in order to receive the Food Consortium price. Companies will be invoiced the full cost of the class for those attendees who do not provide the social security number.
Fee must accompany non-member registration. Any company interested in joining the Food Consortium, please call Pattie Strayer at 717-843-3891, pstrayer@mascpa.org. No shows will be charged full price.
When: 5/13/08 to 5/15/08 at the York location at 850 Smile Way, York PA 17404
Date(s): TBD
Time(s):
Day(s)/# of Sessions:
Location:
Cost: Members / Food Consortium Members / Non-Members
Vendor:
Instructor:


Train the Trainer: Forklift Operator
Course Outline: This course is for companies that want their own training personnel. This seminar will train your employee(s) on how to become a Forklift Operator Trainer. As amended 29 CFR1910.178L(b)iii states...that the person selected should have the knowledge, training and experience to train powered industrial truck operators and evaluate their competence. Topics will include: Organization of the training session, Steps to effective training, Practical Applications, The use of media presentations, OSHA requirements per 29 CFR1910.178, New OSHA regulations and S.O.P., Presentation of driver training program, Trainers obstacle course, Obstacle cours performed by students. This course is general in nature but the focus is on sit down rider equipment.


*No shows will be charged full price.
Date(s): TBD
Time(s): 8 am to 4 pm
Day(s)/# of Sessions: 1
Location: 2969 Old Tree Drive, Lancaster PA 17603
Cost: 500 Members / 200 Food Consortium Members / 610 Non-Members
Vendor: MASCPA
Instructor:


Food Labeling Requirements I
Course Outline: In this comprehensive and interactive 1-day session, participants will learn about food labeling regulations and requirements, in addition to current trends in food labeling.
Topics covered include:
  • Labeling Authority – Who’s responsible for what?
  • What roles do the Federal and State agencies hold?
  • Advertising requirements
  • Kosher & Halal certifications
  • How to access the Federal Regulations on-line
  • Minimum food labeling requirements for FDA (non-meat/poultry) amenable products
  • Product identity, ingredient list, net contents, nutrition facts, product specific, private label, storage and handling, foreign language particulars, etc.
  • Differences between FDA and USDA labeling requirements
  • What are the requirements to use “Natural”, “Fresh”, “Organic”, etc. on food labels?
  • Food label enforcement
  • Nutrition Labeling: product categories, determining values and serving size, required and optional nutrient declarations, package size
  • Overview of optional nutrition-related claims
  • Sample label review
  • Review of contemporary issues: pending FDA proposals, “Hormone Free” milk, whole grain nomenclature, etc.
  • Q&A
    *No shows will be charged full price.
    Date(s): TBD
    Time(s): 8:30 am to 4:30 pm
    Day(s)/# of Sessions: 1
    Location: Manufacturers' Assoc. of South Central PA, 160 Roosevelt Ave, Ste 400, York PA 17401
    Cost: Members / Food Consortium Members / Non-Members
    Vendor: MASCPA
    Instructor:


    Food Labeling Requirements II
    Course Outline: In this in-depth and interactive 1-day advanced session, participants will learn about complex labeling issues and labeling claims.
    Topics covered include: Optional labeling and applicable regulations regarding ingredient and quality claims
  • “Fresh” and “Natural” criteria
  • Absence of preservatives & artificial ingredients
  • USDA Food Guide Pyramid
  • FDA pending proposals
  • Organic criteria
  • USDA-AMS certifying categories
  • Ingredient criteria
  • Generally Recognized as Safe (GRAS) petitions
  • Third-party symbols and seals
  • Nutrient content claims and review of currently proposed or pending regulations
  • Structure-Function claims and criteria for use on foods
  • Disease prevention or health claims—existing and pending regulations
  • How to communicate with the FDA regarding published proposals and petitioning
  • Sample label review
  • Q&A

    *The Food Consortium is funded through the PA Dept. of Labor. Participants will be required to confidentially provide their Social Security numbers prior to or on the day of class in order to receive the Food Consortium price. Companies will be invoiced for full cost for those attendees who do not provide SSN information.
    *No shows will be charged full price.
    Date(s): TBD
    Time(s):
    Day(s)/# of Sessions:
    Location:
    Cost: Members / Food Consortium Members / Non-Members
    Vendor:
    Instructor:


    Effective Communication Skills
    Course Outline: Communication skills are an essential element every employee and manager must have to maximize their effectiveness in the workplace. This training program is designed to address the various components that constitute effective communication skills as they relate to personal and professional development. Additionally, through a series of interactive activities as well as the opportunity to utilize communication strategies “hands on”, participants gain a practical experience initiating and responding to various forms of communication.
    This 12-hour program consists of three half-day sessions, which allows the participants to practice their skills between each session.

    Topics covered include:
  • Foster the understanding of “valuing the differences” with respect to customers and coworkers
  • Implement the 3 best positive attitude strategies to improve workplace morale
  • Understand personal communication styles
  • Measure communications with respect to Customer Service in the workplace
  • Recognize barriers to effective communication
  • Recognize poor listening behavior
  • Assess your level of observation
  • Foster effective problem solving with respect to dealing with difficult people
  • Understand the value of change in the workplace
  • Send and receive effective email
  • Build rapport with internal and external customers to maximize the communication process


    *No shows will be charged full price.
    Date(s): TBD
    Time(s): 12:30 pm to 4:30 pm
    Day(s)/# of Sessions: 3 consecutive Wednesdays, 2/13, 20, 27
    Location:
    Cost: Members / Food Consortium Members / Non-Members
    Vendor: MASCPA
    Instructor: Casey Sheehe


    Troubleshooting Industrial Hydraulics Level I
    Course Outline: Successful completion of this program should adequately prepare the participant to successfully pass the written portion of the Fluid Power Societies Industrial Hydraulic Mechanic certification examination.

    Day One
  • Introduction to Basic Hydraulic Concepts: Pascal’s Law, Pressure, Flow
  • Hydraulic End Operator Construction and Application Including: Cylinders, Motors
  • Safety and Hydraulic Systems
  • Introduction to the Industrial Hydraulic Systems Trainer
  • Class Exercise: Safety and Using End Operators
  • Force Calculations
  • Class Exercise: Verify Pump Flow, Division of Flow
  • Volume and Pressure Calculations

    Day Two
  • Introduction to Directional Control Valves, Single Stage Type Valves
  • Center Position Valves and Application
  • Valve Symbology
  • Valve Operators Including Manual, Solenoid and Piloted Valves
  • Class Exercise: Directional Control Valves
  • Class Exercise: Regeneration
  • Two Stage Directional Control Valves
  • Speed Controls, Meter In and Meter Out Control Comparison
  • Bypass Flow Control and Applications
  • Class Exercise: Meter In Flow Control
  • Class Exercise: Meter Out Flow Control
  • Class Exercise: Bleed Off Flow Control

    Day Three
  • Introduction to Pressure Control Valves, Including the Safety Relief Valve
  • Class Exercise: Relief Valves
  • Operation and Setting of a Sequence Valve
  • Class Exercise: Operation of a Sequence Valve
  • Pressure Reducing Valves
  • Class Exercise: Using the Pressure Reducing Valves
  • Counterbalance Valve Construction and Application
  • Unloading Valves, Application Circuits

    Day Four
  • System Circuitry and Analysis of System Circuits
  • Troubleshooting Hydraulic Circuits
  • Introduction and Application of Accumulators in Hydraulic Circuits
  • Pre-Charging
  • Class Exercise: Accumulators
  • Hydraulic Pumps, Operation, Construction, Application and Limitations
  • Class Exercise: Reading Hydraulic Schematics provided by customer or Intellect Controls
  • Testing and Evaluations

    *No shows will be charged full price.
    Date(s): TBD
    Time(s): 8 am to 5 pm
    Day(s)/# of Sessions: 4 days
    Location: Advanced Skills Center, 2101 Pennsylvania Ave, York PA
    Cost: Members / Food Consortium Members / Non-Members
    Vendor: MASCPA
    Instructor:





    * NOTE: Course titles, costs, length and vendor are presented for planning purposes only and are subject to change.