$ 299
1.5 Hours
3 Lessons
Level 4 Management/Advanced
12k Enrolled
Implement equitable solutions that empower every employee to perform at their best. This course equips managers, team leaders, and HR professionals in the food and beverage processing industry with practical strategies to design and manage workplace adjustments that support accessibility and inclusion. Participants will learn how accommodations-whether physical, procedural, or technological-can enhance productivity, engagement, and well-being without compromising operational efficiency. The course emphasizes collaboration, clear communication, and legal compliance, while reinforcing that workplace adjustments can benefit all employees at different stages of their careers. By mastering effective accommodation practices, leaders can create inclusive environments where individuals feel supported, capable, and confident in contributing their best work.
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
