$ 299
1.5 Hours
3 Lessons
Level 4 Management/Advanced
12k Enrolled
Foster trust and inclusion through informed approaches to disclosure and accommodation. This course equips managers, team leaders, and HR professionals in the food and beverage processing industry with the awareness and sensitivity needed to navigate disability disclosure confidently and respectfully. Participants will explore what disclosure means in the workplace and how empathy, confidentiality, and clear communication support positive outcomes. By understanding the legal, ethical, and interpersonal aspects of disclosure, leaders can create environments where employees feel safe to share information, strengthening accessibility, trust, and inclusion across the organization.
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
