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Home » Authors » Janna Hamlett, Ph.D.

Janna Hamlett, Ph.D.

Janna Hamlett, Ph.D., is an Assistant Professor at the University of Idaho Extension and a Food Processing Specialist with TechHelp, Idaho's Manufacturing Extension Partnership Center. She has over 15 years of experience in the food manufacturing industry, with a background in quality and operations management including numerous certifications in lean processing management, personnel safety, and food safety and quality programs. 

Articles

ARTICLES

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The Benefits of Rapid Changeover in a Food Processing Facility

Janna Hamlett, Ph.D.
January 9, 2023

Food processing facilities experience many different changeovers. Rapid changeover, or Single-Minute Exchange of Die, can be beneficial to increasing efficiencies in a food processing facility. Reduction in downgrade or defects and an increase in employee communication and morale are several benefits of a well-oiled changeover process.


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sanitation effectiveness

Determining Sanitation Effectiveness with a Robust Environmental Monitoring Program

A PEM program should test for a mix of indicator organisms and a mix of pathogens based on product susceptibility and risk
Janna Hamlett, Ph.D.
December 11, 2022

Many methods are available for verifying the viability of a sanitation program, and most facilities use a combination of different methods to ensure that the sanitation program is performing as expected. Pathogen environmental monitoring (PEM) programs are a key prerequisite program to a sanitation program and to any facility's overall food safety program. There is no one-size-fits-all PEM program for facilities; rather, a PEM program is based on a facility's risk factors and what product(s) the facility manufactures.


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tim woods

Does ‘TIM WOODS' Work in Your Facility? The Importance of Finding and Eliminating Wastes

Janna Hamlett, Ph.D.
July 18, 2022

If you look around, you may find many examples of ‘TIM WOODS' in your facility. TIM WOODS is an acronym for the ‘eight wastes' that can plague a processing facility. In lean manufacturing, waste is any cost, effort, or material that is used in a processing facility that does not directly lead to a completed unit.


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Handling Customer Complaints

Handling Customer Complaints in Food Manufacturing

Although customer complaints can be viewed as a negative, managing them is an important risk management strategy
Janna Hamlett, Ph.D.
April 21, 2022

The culture of a facility in food safety or customer relations is impacted by how customer communications are managed. Customer complaint trending and response are part of a company or facility's risk management strategy. The objective of any management system is to try to protect the company from adverse actions. Understanding and responding to customer complaints is one strategy.


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5S

Applying the "5S" Operational Effectiveness System to Food Safety

Janna Hamlett, Ph.D.
April 12, 2022

Food safety and quality systems do not have to be cumbersome and difficult to follow. The 5S system, when launched and properly maintained, can have a positive impact on food safety and quality programs, as well as operational efficiency.


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To Buy or Not to Buy? Considerations When Purchasing Used Food Processing Equipment

To Buy or Not to Buy? Considerations When Purchasing Used Food Processing Equipment

Janna Hamlett, Ph.D.
February 15, 2022

Used food processing equipment can be a great asset to a facility, but it is important to ensure that the equipment will fit with existing processing needs and food safety considerations.


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