$ 299
1 Hours
3 Lessons
Level 3 Supervisor/Intermediate
12k Enrolled
Lead with clarity and confidence across cultures and languages. This course equips managers in the food and beverage processing industry with practical, scenario-based learning to effectively lead multilingual and multicultural teams. Participants will explore how cultural perspectives and communication styles influence collaboration, decision-making, and engagement, while gaining strategies to manage English as a Second Language (ESL) speakers-especially in team and meeting environments. The course covers language diversity in Canada, the benefits of multilingualism, and key concepts such as monolingualism, bilingualism, and trilingualism. By strengthening inclusive leadership and communication skills, managers can reduce misunderstandings, elevate diverse perspectives, and build high-performing, unified teams.
This course provides an understanding of Hazard Analysis and Critical Control Points (HACCP) and the importance of having a food safety program. This introductory program outlines how every person working at that facility can have either a positive or a negative impact on food safety. Participants should be able to explain the benefits of a HACCP system, understand hazards and how they can be controlled, and the importance of GMP and Prerequisite Programs.
You will learn that food safety hazards are; biological, chemical, or physical substances that can make a food product unsafe to eat and cause illness, injury or death if consumed. You will also learn how biological, chemical, and physical hazards can be harmful to human health and how to prevent and control them.
Skills you will learn:
Food Safety
Cleaning
Quality Assurance
Hazards
Decumention
Pest Sources
Chemical Hazards
Learning Objectives
Who Should Take This Course?
Course Outline & Major Topics
