Crisis Management and Root Cause Analysis

Central Time
15 Sep 2019
Cancellation Policy
• 15+ business days before course date: 100% refund minus $100 registration fee
• 14-7 business days before the course date: 75% refund minus $100 registration fee
• 7 or less business days before the course date: 50% refund minus $100 registration fee
Course transfers are not allowed. If you are unable to send a substitute, please cancel your registration in accordance with the above guidelines to receive a refund.
Day 1: Crisis Management
8:30 am – 5:00 pm
8:15 am Registration begins
8:30 am Course Begins
Session 1
  • Background and Definitions
Session 2
  • Applying Food Defense Basics
Session 3
  • Risk Management
Session 4
  • Managing the Crisis
Session 5
  • FDA and USDA Food Defense Resources
Day 2: Crisis Management
8:30 am – 5:00 pm
Session 6
  • Food Defense/Crisis Scenarios (Table Top Exercise)
  • Exercise Presentations
Session 7
  • Training/Cultivating a Food Defense/Crisis Ready Culture
Session 8
  • An Integrated Effective Compliant Program
  • Test

Day 3: Root Cause Analysis
8:30 am – 5:00 pm

8:15 am Registration
8:30 am Course Begins


Session 1 Problems and Definitions

  • Definitions and Background
  • Regulatory Issues and Examples
  • Audit Issues and Examples
  • Problems from Other Areas and Examples
Session 2 Defining the Problems

  • Non-Conformances
    • Description and Categories
    • Examples
  • Clarifying the Problem
  • Why Root Cause Analysis?
Session 3 Analysis Methods

  • The Five Whys
Session 4 Common Mistakes

  • Unmanageable Situations and Conclusions
  • Duplication
  • People
  • Prevention versus Corrective Actions
  • Others
Session 5 Data Interpretation, Management and Communication

  • Interpreting the Data
  • Managing the Data
  • Communicating (presenting) the Data
Session 6 Integrating RCA (Making it Work for You)

  • Integrating with Operations
  • Using RCA to Help Build the Right Culture
  • Evaluating the RCA Process Integrating with Operations
Wrap Up
Price Qty*
October 8-9: Crisis Management show details + $795.00 (USD)  
October 10: Root Cause Analysis show details + $495.00 (USD)  
Bundle: Crisis Management & Root Cause Analysis show details + $1,200.00 (USD)  

  • October 8, 2019 - October 10, 2019
    8:30 am - 5:00 pm

We’ve bundled our popular Crisis Management Course with Root Cause Analysis!

October 8-9: Crisis Management

This timely course covers food defense strategies and measures that attendees should employ throughout their processing operations.

Learning Objectives

►Learn the basic concepts and strategies of defending your products from intentional contamination and sabotage

►Find out how to structure your crisis management team to effectively work with your local response when and if a crisis occurs

►Find out how to build an effective crisis management plan to help turn any negative situation into a more positive situation and get your operation back to normal as quickly as possible

►Students will deal with and learn about some real life issues built into table top scenarios (exercises) as part of a crisis management team and experience a mock press (media) briefing as a response to the crisis

October 10: Root Cause Analysis

In this one day course, students will explore the most common and practical methods of performing a root cause analysis (RCA). They will also discover practical ways for “when and how” to use RCA tools when facilities identify problems from product recalls or withdrawals; regulatory, customer or internal audits or daily issues that come up needing to be fixed.

This course will help facilities improve their RCA processes and to get them focused on relating the problem, its root cause, with its effective solutions to business metrics and budgetary issues (including the cost of quality). Students will be able to more effectively identify the root cause, gather the potential effective solutions and more easily present the story to leadership for targeted support.

Learning Objectives

  • Discover the various issues that typically drive the need for performing a root cause analysis
  • Differentiate the categories of non-conformances
  • Discuss the various methods of performing a root cause analysis
  • Examine the common mistakes found in food manufacturing facilities when performing root cause analyses and corrective actions
  • Explore the methods for interpreting root cause analysis data, how to manage the data, and how to communicated data to stakeholders
  • Discover ways to integrate the root cause analysis process into everyday operations and use it to drive improvement in the organization

*Mérieux NutriSciences reserves the right to cancel if the class minimum of 5 attendees is not achieved. Maximum number of participants is 30.



111 East Wacker Drive Ste 2600, Chicago, Illinois, 60601, United States

Registration Item

Course Fee: $795.00 (USD)

Cancellation Policy

Course Schedule


Jeffrey Strout
Jeffrey Strout, MPH, RS/REHS, CQA, CHA, CP-FS

Mr. Jeffrey Strout is a former auditor, professional educator and consultant and assists in the development and presentation of public, private and customized short courses for clients throughout the world. He has been training and auditing food safety and quality for over 36 years. He has performed over 7,000 food safety and quality audits covering almost all types of food industries beginning with the farm, through manufacturing and distribution all the way to the store or restaurant. For 26 years, (from 1978 to 2005), Mr. Strout served in the United States Air Force (USAF) as a public health professional who developed a wide range of people management training and staff development programs for Air Force personnel. He co-authored critical food defense guidance for the USAF, which after September 11, 2001, was adopted by the Food and Drug Administration and the US Department of Agriculture as well as most of the food industry. He has taught numerous facilities on how to perform a food vulnerability assessment to protect against intentional contamination.

His strengths in Food Safety and Food Defense led to his selection while at Andrews AFB, to being responsible for Food Safety for Air Force One and the Executive USAF Fleet Service. His stellar performance throughout his career, led to his selection as the Career Field Manager Consultant for the USAF Public Health field where he was responsible for the professional development of over 1,400 food safety active duty, Air National Guard and Reserve professionals around the globe. He helped bring seafood HACCP to the Air Force Commissary system with the development of the seafood departments in the commissary stores worldwide. This system was later developed into the Defense Commissary Agency program.

Upon retiring from the military, he founded and serves as president of Public Health Solutions, Inc. He was a facilitator (2006 – 2013) for the Federal Food Safety Coalition where 17 Federal agencies come together to talk food safety and Food Defense.

Mr. Strout is an accomplished professional educator. He has been training HACCP since 1987. He has been an auditor for Good Manufacturing Practices (GMP), HACCP and Safe Quality Foods (SQF) audits. Mr. Strout also is an Approved Training Provider (ATP) and consultant for the British etail Consortium (BRC) Standard. He brings a unique auditor perspective to all training programs. Mr. Strout has been performing audits, training sessions and consulting sessions since 2005 as a contractor for a global leader in food laboratory testing, food safety auditing, education and consulting services, Silliker Inc. (a Division of Merieux NutriSciences). He has assisted food manufacturing, distribution, pet food, seafood, and food packaging companies in building their HACCP based systems and to achieve a fully accredited HACCP certification through the Global Food Safety Initiative (GFSI) benchmarked audit systems. His work often leads to repeated requests for his talents and assistance with many companies recommending his services to their suppliers. His vast experience and talented storytelling abilities have led to the development of a devout following of over 150 people who will take any course he teaches.

Mr. Strout possesses an extensive background in food safety, food defense, employee problem solving, instructional system development, and distance learning. A graduate of William Carey College he holds a Bachelor’ Degree in Science in general studies, as well as a Master’s Degree in Public Health (focus on epidemiology of foodborne illness) from Walden University. In addition, Mr. Strout possesses USAF associate degrees in Environmental Health Technology and Instructional Systems Technology and Military Science.

Mr. Strout is a member of and holds credentials through the National Environmental Health Association (Certified Professional in Food Safety and Registered Sanitarian/Registered Environmental Health Specialist); the American Society for Quality (Certified HACCP Auditor and Certified Quality Auditor); member of the Institute of Food Technologists (IFT); and a member of the Association for Talent Development (ATD) which he is currently working on a credential of Certified Professional in Learning and Performance (CPLP). Mr. Strout also is a Certified Test Proctor for Certified Professional Food Manager tests through Prometric, a world leader in testing and evaluation services and a Certified Test Proctor for Food Safety Exams through the National Registry of Food Safety Professionals.


Event Contact

  • Tuesday October 8th, 2019 - Thursday October 10th, 2019
    8:30 am - 5:00 pm

Margaret Ciaccio

Instructional Designer

Merieux NutriSciences