Establish fairness, consistency, and accountability in managing attendance and rest periods. In fast-paced food and beverage processing environments, even small attendance issues can ripple into productivity, safety, and team morale. This course provides supervisors and employees with a shared understanding of expectations around punctuality, breaks, and absences—and how consistent time management supports smooth operations. Participants will learn how to recognize early attendance patterns, communicate expectations clearly, and address concerns respectfully before they escalate. By reinforcing transparency and follow-through, organizations can reduce friction, strengthen trust, and maintain an efficient, reliable workplace.
Skills you will learn:
Attendance accountability
Break-time consistency
Pattern recognition
Respectful conversations
Learning Objectives
Upon completing this course, you will be able to:
Use coaching to improve short-term performance by understanding its purpose and how it supports clear goals and immediate results.
Coach with confidence by applying key behaviors like active listening, real-time feedback, and goal setting to drive progress.
Build employee skill and confidence through practical coaching strategies that strengthen capability and accountability.
Develop long-term growth by distinguishing coaching from mentoring and using the right questions, actions, and everyday mentoring moments to support reflection and career development.
Who Should Take This Course?
Supervisors and managers overseeing shift-based or production teams.
HR professionals responsible for policy communication and compliance.
Employees seeking to understand workplace expectations around attendance.
Course Outline & Major Topics
Understanding Absenteeism and Workplace Patterns
Setting Expectations and Following Through
Course description
Attendance issues may seem small at first—but over time, repeated lateness, extended breaks, and frequent absences can erode fairness, frustrate teams, and create serious performance problems. In this course, we’ll look at how to spot the early signs of attendance concerns and respond in a way that’s clear, respectful, and consistent.
Through case studies, reflection, and everyday strategies, you’ll learn how to set expectations, address patterns before they grow, and follow through in a way that builds trust—not tension.
Skills you will learn:
Food Safety
Cleaning
Quality Assurance
Hazards
Decumention
Pest Sources
Chemical Hazards
Learning Objectives
Identify common attendance issues such as lateness, extended breaks, and questionable absences
Recognize early patterns that may signal emerging problems with attendance
Describe how unaddressed behaviours can impact team morale and consistency
Describe how to clearly communicate expectations around start times, breaks, and absences
Identify common missteps that lead to confusion or inconsistency
Apply strategies for reinforcing expectations with fairness and consistency
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
Food Safety Hazards
Types of Hazards
Sources of Hazards
People/Uniforms
Equipment/Utensils/Tools
Incoming Material
Cleaning
Outside of Building as Source of Hazards
Building as a Source of Hazard
Pest Source of Hazards
Water as Source of Hazards
Types of Biological Hazards
Growth Requirements for Microorganisms
Chemical Hazards
Canadian and USA Allergen List
Physical Hazards
Controlling of Hazards in any Food Plant
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
Steps in a HACCP Plan
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
