What You'll Learn in This Avoiding Quick Fixes and Temporary Repairs Training
Training on Avoiding Quick Fixes and Temporary Repairs has the following learning objectives:
- What are Temporary Repairs?
- Why Temporary Repairs?
- How to avoid Temporary Repairs?
- Do’s and Don'ts in Temporary Repairs.
- Best Practices in Avoiding Temporary Repairs.
- Challenges in Avoiding Temporary Repairs.
This training is completely self-paced, so you can begin at any time and set your own pace. Training duration is 30 days from signup/assigned date.
On purchase, or if company enrols you in a training, you will receive an email invitation to signup on the portal. Upon login you can access assigned/purchased trainings from "My Courses/Trainings" tab. You can access the trainings from any device with a live Internet connection. The training will work on a desktop, laptop, tablet, and smartphone.
Online trainings provide unparalleled convenience and flexibility. You can take the training anytime and anywhere; on any device you own.
You can email your instructor directly at [email protected] or utilize the training discussion board.
Currently trainings are offered in English language only.
Training is in audio visual format. You need to watch all the videos.
Trainee must have basic understandings of English language. Trainee must have a computer/mobile/tablet along with stable internet connection to attempt the training. Trainee must be familiar with basic use of computer.
Conceptual understanding from video lectures will be examined by an exam (where applicable) (multiple choice, true/false etc). You need to watch all the videos to complete the course.
Soft copy of test results (if applicable) will be emailed right after test submission. You can always access your current and previous results from your portal using your credentials.
Course completion/qualification certificates will be awarded to qualifying trainees right after course completion or exam submission through email. Trainees can download and print it later from their respective portals.
Full refund before the course is attempted, No refund will be processed if a candidate has started a course.
Temporary repairs are quick fixes that address symptoms rather than root causes. They often lead to recurring issues, increased downtime, quality deviations, and even food safety risks. This avoiding temporary repairs training teaches why sustainable solutions are critical. For maintenance fundamentals, see Equipment Maintenance and Calibration.
Best practices include root cause analysis, proper maintenance planning, using quality spare parts, documented procedures, and continuous training. Module 3 covers best practices in detail. See also Managing Operational Pre-Requisites for foundational operational controls.
Challenges include production pressure, lack of spare parts, insufficient skills, budget constraints, and organizational culture that tolerates shortcuts. Module 4 covers challenges in detail. For quality fundamentals, see Quality 101 – For Professionals.
GFSI schemes like SQF require that temporary repairs be documented, risk-assessed, and corrected within defined timeframes. Failure to manage temporary fixes can lead to non‑conformances. For external reference, visit the SQFI website. See also Foreign Materials Exclusion for related quality controls.
Shifting requires leadership commitment, investing in training, establishing preventive maintenance programs, implementing root cause analysis, and fostering a quality culture. This course provides actionable strategies.
- Introduction
- Module 1 – What are Temporary Repairs in a food manufacturin...
- Module 2 – Why to worry about Temporary Repairs in Food Indu...
- Module 3 – Avoiding Temporary Repairs and Quick Fixes
- Module 4 – Challenges in Avoiding Temporary Repairs
- Knowledge Test
INTRODUCTION
FVPRO LEARN
Since 2000 !
Your Partner in food Business Excellence
A leading mentoring, coaching, learning, and auditing resource with its prime focus on “food business excellence”. We endeavor to nurture food safety cultural mindset through “TQM – total quality” approach and promote a food business environment that ensures first time quality.
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