The Managers Guide to Understanding Neurodiversity

$ 299

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Time

1.5 Hours

Modules

5 Lessons

Learning Recognition Framework (LRF) Level

Level 4 Management/Advanced

Recognition Certificate

12k Enrolled

Course description

Champion cognitive inclusion through informed and empathetic leadership. This course equips managers with the awareness and practical strategies needed to support neurodiverse employees within the food and beverage processing industry. Participants will explore the broad spectrum of neurodiversity-including conditions such as autism, ADHD, and dyslexia-and understand how these differences contribute to innovation and problem-solving. The course emphasizes inclusive communication, environmental adjustments, and performance management approaches that empower every team member to succeed. By fostering neuroinclusive practices, leaders can cultivate stronger teams, enhance collaboration, and drive organizational excellence.

Skills you will learn:

  • Neuroinclusive management
  • ADHD/dyslexia awareness
  • Inclusive communication
  • Supportive performance

Learning Objectives

Upon completing this course, you will be able to:
  • Understand neurodiversity and hidden disabilities by describing what they are and why inclusive awareness improves workplace culture and performance.
  • Recognize strengths and support needs by identifying common strengths linked to neurodiverse diagnoses and patterns that may inform an ASD profile.
  • Communicate more inclusively by avoiding labels and generalizations, knowing your audience, and using person-first or identity-first language appropriately.
  • Reduce stigma and improve understanding by separating ASD myths from facts and applying modern frameworks like the non-linear spectrum view and the Dandelion Modell.

Who Should Take This Course?

  • Managers and supervisors leading diverse teams.
  • HR professionals driving inclusion and accessibility.
  • Leaders supporting cognitive diversity.

Course Outline & Major Topics

  1. Neurodiversity
  2. Common Attributes
  3. Inclusive Communication
  4. Autism & Neurodiversity
  5. The Dandelion Model

Course description

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

Once you have completed the course, you will have obtained the skills to understand the importance and benefits of food safety. What a HACCP system is and who invented it including:
  • The benefits of a HACCP system
  • Hazards and how to control them
  • The importance of GMP and Prerequisite Programs
  • How to develop and implement a HACCP Plan
  • How to maintain and when to review a HACCP system
  • Reasons HACCP may fail and the most common non-conformities related to HACCP

Who Should Take This Course?

  • New Hires
  • Line Workers
  • Supervisory and Management
  • Quality Assurance Teams
  • Food Safety Teams

Course Outline & Major Topics

What is a Food Safety Program (HACCP System)
  • Who is HACCP and Who Invented It
  • What is Needed for a Successful HACCP System
  • Management Commitment
  • Importance of Line Workers
  • Benefits of HACCP System
  • Types of Hazards
  • Sources of Hazards
  • People/Uniforms
  • Equipment/Utensils/Tools
  • Incoming Material
  • Cleaning
  • Building as a Source of Hazard
  • Pest Source of Hazards
  • Water as Source of Hazards
  • Types of Biological Hazards
  • Growth Requirements for Microorganisms
  • Canadian and USA Allergen List
  • Physical Hazards
  • How Biological Hazards are Controlled
  • How Chemical Hazards are Controlled
  • How Physical Hazards are Controlled
  • How Chemical Hazards are Controlled
  • Cross-contamination
  • Potential Food Safety Concerns
  • Prerequisite Programs
  • Step 1: Finished Product (Product Description)
  • Step 2: Incoming Materials
  • Step 3: Process Flow
  • Step 4: Plant Schematic
  • Step 5: Hazard Analysis and Control of Hazards
  • Control Point
  • Step 6: Process Controls (PC)
  • Step 7: Critical Control Point
  • Critical Control Points Examples
  • Critical Limits
  • Monitoring
  • Monitoring Activities
  • Verification of Monitoring Records
  • Training of Employees
  • Verification of Training
  • Step 8: HACCP System Review
  • Review of your HACCP System
  • Update of your HACCP System when you have changes…
  • Reasons why HACCP may fail
  • Indicators of a Successful HACCP System
  • Employee Guide to GMPs
  • HACCP Process Flow
  • Meat Cooking Record CCP
  • Sample Receiving Record
  • SOP Receiving Ingredients

*Receive a nationally recognized certificate for participation in this course

$ 299

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