$ 199
0.5 Hours
2 Lessons
Level 3 Supervisor/Intermediate
12k Enrolled
Interpret the deeper dynamics that shape how people think, act, and collaborate at work. This course explores the concept of workplace culture and its profound influence on behavior, engagement, and performance within the food and beverage processing industry. Participants will examine how values, communication, and leadership styles contribute to either a positive or challenging work environment. The course emphasizes the role of every employee in reinforcing cultural norms and aligning daily actions with organizational vision. By understanding what culture truly means, participants can contribute to workplaces that are cohesive, ethical, and high-performing.
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
