• HACCP Essentials and Applying HACCP

    $399.00
    As 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
  • Applying HACCP

    $250.00
    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. Part 2 of a 13-hour HACCP Pairing. See Part 1: HACCP Essentials *Become a member to receive 20% off
  • HACCP Essentials

    $250.00
    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. Part 1 of a 13-hour HACCP pairing. See Part 2: Applying HACCP *Become a member to receive 20% off
  • I AM FOOD: Introduction to the Canadian Food and Beverage Manufacturing Industry

    $199.00
    There are many potential employment and career opportunities in the Canadian food and beverage processing industry. To understand the scope of the industry, this presentation will provide information on the importance of the food and beverage manufacturing industry in Canada and the Canadian workforce and labour market. Participants will learn the importance Canadians and the Canadian government place on food safety and its high international ranking and their role in maintaining this high standard. National occupational standards along with education and training opportunities and providers are highlighted. I AM FOOD is an excellent introduction or onboarding tool reflecting the national importance of the Canadian food and beverage manufacturing industry This course provides an introduction to the importance of Canadian food and beverage manufacturing industry, its size, opportunities, diverse demographics and work environment today. *Become a member to receive 20% off
  • Lock Out & Tag Out

    $199.00
    Worker 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
  • Standard Operating Procedures (SOP) Master Class

    $199.00
    This course covers the main steps of Standard Operating Procedure (SOP) development, ensuring its effectiveness, basic SOP review and maintenance requirements. Learning material includes definition and examples of effective SOPs in food production environments, communication and team responsibilities, testing a prototype system and requirements for updating your facility’s SOP. *Become a member to receive 20% off
  • Distribution & Warehouse Food Safety

    $150.00
    Canada has one of the best food safety systems in the world. That’s because businesses have a good record in food safety and the government has a good reputation for keeping the food supply safe. Employees involved in shipping, receiving and warehousing of foods are part of the reason for this. This course will help you understand your role in Good Warehouse Practices and the food safety practices that apply in food processing companies, distribution centres and logistics firms.
  • Communication Strategies

    $125.00
    Creating positive relationships takes work, but like any skill, we can learn how to build these relationships by considering useful techniques and then making a decision to apply them. While we often think of communication as a coding and decoding process, we can also consider how communication is also a process of constructing meaning out of messages. This course is designed to create and maintain healthy, effective communication between co-workers, as well as within your personal relationships.
  • Giving Effective Feedback

    $125.00
    As human beings, we often hunger for feedback. However, many people will tell you that when they do get feedback, it’s often because of something they have done wrong. This course is designed to help workplace leaders learn how to provide feedback any time that the message is due. Whether feedback is formal or informal, and whether it is provided to employees, peers, or someone else, there are ways that it can be structured to be effective and lasting. This course will help participants learn why the way we deliver is feedback is important, how to deliver a message so that people accept it and make changes that may be needed, and how to accept feedback that we are offered.

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