$ 199
0.5 Hours
3 Lessons
Level 1 Foundations
12k Enrolled
lluminate the strengths and perspectives that neurodiverse individuals bring to the modern workplace. This introductory course builds awareness of autism and neurodiversity within the food and beverage processing industry, highlighting the wide range of cognitive profiles, communication styles, and problem-solving approaches found in today’s workforce. Using practical workplace examples, participants gain insight into how neurodiversity is both common and natural, and how inclusive awareness supports creativity, collaboration, and team success. By increasing understanding and respect, learners contribute to more inclusive, equitable, and supportive work environments.
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
