$ 299
1 Hours
3 Lessons
Level 3 Supervisor/Intermediate
12k Enrolled
Fortify workplace well-being through strategic safety leadership and compliance. This course equips leaders and employees in the food and beverage processing industry with practical, scenario-based learning to identify and mitigate workplace hazards before incidents occur. Participants will learn how to implement effective health and safety policies, deliver meaningful safety training, and ensure compliance with occupational safety regulations and standards. The course emphasizes shared responsibility, accountability, and proactive risk management as drivers of a strong safety culture. By fostering an environment where employee well-being is prioritized, organizations can reduce incidents, strengthen compliance, and sustain safe, productive operations.
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
