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Pangunahing Kaalaman tungkol sa Mga Karaniwang Pamamaraan ng Pagpapatakbo (SOPs) at Mga Karaniwang Pamamaraan ng Pagpapatakbong Kaugnay sa Kalinisan (SSOPs)
$399.00Paglalarawan Sinasaklaw ng kursong ito ang background at pag-unawa sa kung ano ang standard operating procedure at sanitation standard operating procedure. Ang mga kalahok ay matututo at matukoy kung paano ito naka-set up at kung bakit sila mahalaga sa industriya ng pagkain. *Maging miyembro para makatanggap ng 20% diskwento* -
Compensation & Benefits – Module Four FPHRC ORIGINAL (Draft)
$25.00In this module we break down all aspects of compensation and benefits systems. These are easy to follow, straightforward and comprehensive sections designed to answer all your questions and concerns about these important aspects of effective Human Resources. This package is designed to be referenced with free information on wages and salaries for various occupations are available at the HRSDC’s website www.worldatwork.org * Part of the FPHRC's Industry Leading Toolkit available in full here -
Cultures du milieu de travail canadien
$199.00Description Le Canada est un pays ouvert à tous qui accueille des travailleurs du monde entier, maisle processus d’intégration dans un nouvel environnement peut être difficile. Le but de ce cours est de vous familiariser avec les faits de base sur le Canada et les comportements bienvenus sur le lieu de travail au Canada. En tant que travailleur de l’industrie de transformation des aliments, vous devez toujours prêter une attention particulière aux exigences précises de votre établissement. Si quelque chose n’est pas clair, assurez-vous de demander à votre superviseur. *Devenez membre pour recevoir 20% de reduction -
Human Resources (HR) Toolkit – MODULE 2: Human Resources (HR) Planning
$199.00HR planning is a process managers use to make decisions about the best ways to allocate an organization’s operations budget and its people resources. As part of the HR planning process, managers review business objectives to forecast an organization’s demand for employees and observe market conditions to anticipate the future supply of talent. -
Monitoring Budget Performance
$299.00This course provides the food and beverage processing industry supervisor with the knowledge and skills to monitor budget performance within a department or unit, and to communicate with the manager or financial consultants on budget performance. *Become a member to receive 20% off -
Food Safety Culture and You
$199.00This course discusses the importance of following food safety procedures and practices when working in Canadian food companies, as these are part of food safety culture. It outlines the role of governments and food companies in protecting the food supply and identifies how consumers can be negatively affected by improper practices. It covers the important role food workers have in following procedures and telling supervisors and coworkers of food safety problems. Participants will learn the important role of food workers have in supporting their workplace food safety culture. By following food safety practices, food workers help their employer to protect the consumer, meet government regulations and address business needs. *Become a member to receive 20% off -
TEMPLATE: Reference Letter
$3.00When searching for employment, reference from a previous supervisor or manager can go a long way. This one-page template makes drafting a concise and professional letter of reference almost effortless. Employers need only insert employee name, job title, responsibilities, length of employment and examples of performance & behavior. Once signed and dated the letter of reference is ready to be submitted to the departing employee. Reference Consent Form Includes: Release of Employee File Information Signatures Personal Data Name Address Telephone Email Alternate Contact Number *From Module 10 of HR Toolkit, purchase full Module here. -
Assainissement Niveau 1
$399.00Description L’assainissement est important, et un plan d’assainissement fonctionnel et complet permet de réduire le risque de transfert de bactéries ou d’agents pathogènes à partir de surfaces, d’équipements et d’ustensiles non nettoyés. Ce cours aborde le nettoyage et l’assainissement des surfaces, des équipements et des ustensiles de contact alimentaire. À la fin du cours, vous serez en mesure de décrire les étapes d’un nettoyage et d’un assainissement efficaces, de choisir et de préparer des solutions de nettoyage et d’assainissement, ainsi que d’apprendre les meilleures pratiques pour vous protéger pendant que vous le faites. *Devenez membre pour recevoir 20% de reduction -
TEMPLATE: Human Resources Meeting Checklists
$5.00Do you find some meetings long an inconclusive? Draw from the FPHRC’s high standards for respect, professionalism and best practice in your meetings today. This template may be the resource you need to ensure efficiency and productivity from all one on one or group interactions with clients, colleagues, potential hires and more. Checklists Include: Meeting Preparation Techniques Establishing a comfortable environment Building Trust Approaches to Communication Effective Closes *From Module 1 of HR Toolkit, purchase full Module here.
