$ 299
1 Hours
3 Lessons
Level 3 Supervisor/Intermediate
12k Enrolled
Sharpen process control through disciplined oversight. This course equips food and beverage processing leaders with practical, scenario-based learning to monitor and control production processes as a proactive, preventive measure. Participants will learn how to define production control, track critical performance metrics, interpret trend data, and intervene early to prevent deviation. The course also covers key monitoring steps, Six Sigma fundamentals, and best practices for assessing worker performance. With a strong emphasis on documentation, escalation, and alignment with regulatory and quality requirements, this training helps leaders reduce waste, improve consistency, and protect product integrity.
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
