$ 299
1 Hours
3 Lessons
Level 3 Supervisor/Intermediate
12k Enrolled
Drive organizational success through structured performance management and accountability. This course equips HR professionals and leaders in the food and beverage processing industry with practical, scenario-based learning to design, implement, and sustain effective performance management systems. Participants will learn how to translate organizational goals into clear expectations, conduct constructive performance evaluations, and link individual achievement to measurable business outcomes. The course emphasizes coaching, continuous feedback, data-informed metrics, and clear communication, while addressing conflict management, disciplinary processes, and employee recognition programs. By mastering performance management, leaders can strengthen accountability, engagement, and continuous improvement across the organization.
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
