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HACCP Essentials and Applying HACCP
$399.00As HACCP has such a profound importance in Food and Beverage Manufacturing, we have prepared a 13-hour, two-part crash course in HACCP. This series will prepare individuals for successful careers in food safety by covering two courses: HACCP Essentials (6 Hours, $250 Value) This course provides background information on the Hazard Analysis Critical Control Point (HACCP) technique, describes the pre-requisite programs that provide the foundation for the HACCP system and explains the purpose and scope of HACCP training within the food processing industry. As part of this, the course reviews the causes of food contamination with emphasis on the prevention of biological contamination and identifies and explains the seven HACCP principles. Applying HACCP (7 Hours $250 Value) This course focuses on how to develop, apply and maintain Hazard Analysis and Critical Control Points (HACCP) in a facility. The goal of this course is to help prevent food safety issues before they happen, rather than afterwards. This training will provide knowledge and strategies which clients can use to successfully develop and implement a HACCP System in the food processing industry. *Become a member to receive 20% off -
TEMPLATE: Reference Check Guide
$3.003.6 Reference Check Guide Most employment applications request the ability to conduct a reference check with a prospective candidate’s previous employers. This three-page guide allows your human resources team to easily prepare for, conduct and score candidates based on the process of checking references provided during the application process. Sections Include: Preparing to make a Reference Check Conducting the Reference Check Evaluation & Scoring Common Reference Check Questions Performance Assessment Grid *From Module 3 of HR Toolkit, purchase full Module here. -
Developing Your Training Program
$199.00Training is an essential element of development in any organization. Being knowledgeable and continuing to learn throughout your career can make you a very valuable asset. We also know that training and orientation (or ‘onboarding’) for newly hired employees is a key factor in retention. In order for training to be valuable, the person that designs and plans the training must have an excellent understanding of what the training objectives are. In addition, if the trainer is able to research the strategic objectives of the company providing the training to their staff, what resources are available, and what elements of those plans can enhance the training experience, the entire experience is much more meaningful. At the same time, if a trainer is aware of any barriers that training could present (such as trainees being on call during a session, having to spread training over a long period of time, or trainees who are not accustomed to theory or classroom types of presentations), then the trainer can present a much stronger program that is tailored specifically to the participants’ needs. This course is designed for a trainer who wants to develop training programs that are meaningful, practical, and will benefit both trainees and the organizations they work for. -
I-lock Out ang I-tag Out
$399.00Paglalarawan Ang kaligtasan ng manggagawa ay pinakamahalaga. Ang pagpoproseso ng pagkain ay kadalasang nasa pang-industriya na sukat na may automated na kagamitan at maraming potensyal na panganib. Ang pagiging kamalayan at sinanay upang harapin ang mga potensyal na panganib at mga sitwasyon sa lugar ng trabaho ay kritikal para sa kaligtasan ng empleyado. Ang kursong ito ay magbibigay sa mga manggagawa sa industriya ng pagpoproseso ng pagkain ng kaalaman sa mga kinakailangan sa kaligtasan na kinakailangan upang matiyak ang isang malusog at ligtas na kapaligiran sa trabaho. *Maging miyembro para makatanggap ng 20% diskwento* -
Business Ethics for the Office
$125.00What exactly makes a decision ethical? The problem with ethics is that what may seem morally right (or ethical) to one person may seem appalling to another. This course will not provide you with an easy way to solve every ethical decision you will ever have to make. It will, however, help you define your ethical framework to make solving those ethical dilemmas easier. We’ll also look at some tools that you can use when you’re faced with an ethical decision. And, we’ll look at some techniques you can use so you don’t get stuck in an ethical quandary. Best of all, we’ll look at a lot of case studies so that you can practice making decisions in a safe environment. Member Price: $100.00 -
Industrial Workplace Safety
$399.00Worker safety is of premier importance. Food processing is often on an industrial scale with automated equipment and many potential hazards. Being aware and trained to deal with these potential hazards and workplace situations is critical for employee safety. This course will provide workers in the food processing industry with knowledge of the safety requirements necessary to ensure a healthy and safe work environment. *Become a member to receive 20% off -
Human Resources (HR) Toolkit – MODULE 1: Establishing HR Function
$199.00This module includes an overview of the Human Resources Management function and how Human Resources (HR) systems, methods, processes and procedures are typically organized and implemented by owners, manager, supervisors, and contractors. Your own HR strategy, as well as your HR processes and procedures will depend on the size and format of your workforce, as well as the goals of your organization. -
Основы стандартных производственных инструкций (SOP) и стандартных инструкций санитарной обработки (SSOP)
$399.00Описание Этот курс охватывает предысторию и понимание того, что такое стандартная операционная процедура и стандартная операционная процедура санитарии. Участники смогут узнать и определить, как они создаются и почему они важны для пищевой промышленности. *Станьте участником, чтобы получить скидку 20%* -
Food Safety Culture for Supervisors and Managers
$199.00This course discusses food safety culture in the workplace and the critical role effective communication, leadership and commitment have on protecting the food supply. Key concepts include identifying the elements of food safety culture, ways and tools to measure food safety. The importance of supervisor and manager active participation and commitment to food safety in creating a workplace environment that encourages desired food safety behavior. Participants will be able to demonstrate their ability to apply, analyze and evaluate facts, principles and concepts as well as show knowledge and comprehension of the material.
