$ 199
0.5 Hours
2 Lessons
Level 3 Supervisor/Intermediate
12k Enrolled
Architect a workplace environment where positivity fuels engagement, collaboration, and performance. This course equips leaders and employees with practical strategies to create and sustain a constructive culture within the food and beverage processing industry. Participants will explore how values-driven leadership, transparent communication, and recognition foster morale and trust. The course also addresses the importance of accountability and inclusivity in maintaining a healthy workplace climate. By intentionally shaping culture, organizations can boost retention, innovation, and collective success.
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
