$ 199
0.5 Hours
2 Lessons
Level 3 Supervisor/Intermediate
12k Enrolled
Cultivate a mindset of assurance, self-awareness, and professional presence. This course helps employees and leaders in the food and beverage processing industry build confidence that supports effective communication, sound decision-making, and positive workplace influence. Participants will explore practical strategies to strengthen leadership presence, manage self-doubt, and maintain composure under pressure. The course emphasizes self-awareness, feedback, and consistent behaviors that foster psychological safety and trust. By developing confidence at both the individual and team level, learners can enhance performance, credibility, and leadership effectiveness.
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
