Understanding Adjustments & Supports in the Workplace

$ 199

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Time

0.5 Hours

Modules

3 Lessons

Learning Recognition Framework (LRF) Level

Level 1 Foundations

Recognition Certificate

12k Enrolled

Course description

Engineer inclusive solutions that balance accessibility with organizational performance. This course provides leaders and HR professionals with a comprehensive understanding of workplace adjustments and support mechanisms that enable all employees to succeed. Participants will examine how individualized accommodations-whether physical, procedural, or technological-can enhance engagement and productivity within the food and beverage processing industry. The course emphasizes collaboration, compliance, and communication as essential components of effective support strategies. By implementing thoughtful and equitable adjustments, organizations can foster inclusion, minimize barriers, and strengthen overall workforce capability.

Skills you will learn:

  • Workplace accommodations
  • Barrier-free productivity
  • Collaborative support
  • Supportive teamwork

Learning Objectives

Upon completing this course, you will be able to:
  • Understand workplace adjustments and accommodations by describing what they are and how they remove barriers to performance.
  • Recognize why adjustments matter by linking support to stronger wellbeing, productivity, and retention across diverse working styles.
  • Identify practical workplace supports that help employees succeed while maintaining consistency and quality of work.
  • Respond to adjustment requests with confidence by using supportive, privacy-first supervisor practices that build trust and protect confidentiality.

Who Should Take This Course?

  • Employees learning about workplace adjustments and supports.
  • Coworkers supporting colleagues' needs.
  • Supervisors fostering an inclusive, supportive team.

Course Outline & Major Topics

  1. What Are Workplace Adjustments
  2. Supporting Different Ways of Working
  3. Being a Supportive Team Member

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

$ 199

CA $299

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