$ 199
0.5 Hours
3 Lessons
Level 1 Foundations
12k Enrolled
Orchestrate collaboration that values every perspective and strengthens team performance. This course equips employees at all levels in the food and beverage processing industry with the awareness and practical skills needed to work effectively within diverse and inclusive teams. Participants will explore the nature and benefits of diverse teams, including how differences in thinking, communication, and problem-solving enhance creativity, innovation, and productivity. The course emphasizes inclusive communication, empathy, and small, everyday actions that support coworkers and promote psychological safety. By embracing inclusive teamwork, employees contribute to stronger relationships, improved collaboration, and a workplace culture built on belonging and shared success.
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
