Aim of the course: To understand and successfully apply the principles of Root Cause Analysis in the workplace
Content: The course covers the following topics:
- What is meant by the term Root Cause Analysis
- What is involved in Root Cause Analysis
- Root Cause Analysis techniques including:
- 5 Whys
- Fishbone Diagrams
Successful completion of the course will allow learners to:
- Conduct Root Cause Analysis as part of the Corrective Action process
Course Structure: The course content is available online, and incorporates graphics; animation and voice-over to create a rich interactive learning environment that helps maintain the learners’ interest throughout the course. Learners are supplied with a unique username and password to access the course, and are able to work through the learning material at their own pace and speed, completing the online activities.
Duration: Approximately two hours to complete the course in full. Learn as much as you want in any session and return.
Time: Enrol at any time and learn at your own pace. No time limit for course completion.
Support: Full tutor (food safety and quality systems specialist) and IT support available during the course via e-mail & discussion boards.
Entry Requirements: None
Assessment: Online assessment if taken on completion of the course and comprises multi-choice questions. A score of 70% must be achieved to successfully complete the course and receive an E-Learning Certificate.
10% discount for 10 or more users purchased. For multiple purchase discounts or to find out if discounts are available on mixed course purchases please phone a customer advisor on 0844 85 9218.
The most straight forward method of payment is to select the number of users you require and add the product to your shopping cart by selecting Add to Cart. You will then be able to make payment using most credit and debit cards or a Paypal account. If you would like to pay by BACs transfer or by invoice please contact a customer advisor on 0844 854 9218 or email firstname.lastname@example.org.