Lates & Breaks

$ 200

Buy

Time

0.5 Hours

Modules

2 Lessons

Learning Recognition Framework (LRF) Level

Level 3 Supervisor/Intermediate

Recognition Certificate

12k Enrolled

Course description

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 teams.
  • HR professionals communicating attendance policy.
  • Team leads addressing attendance and punctuality.

Course Outline & Major Topics

  1. Understanding Absenteeism and Workplace Patterns
  2. 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
  • Types of Hazards
  • Sources of Hazards
  • People/Uniforms
  • Equipment/Utensils/Tools
  • Incoming Material
  • Cleaning
  • Building as a Source of Hazard
  • Pest Source of Hazards
  • Water as Source of Hazards
  • Types of Biological Hazards
  • Growth Requirements for Microorganisms
  • Canadian and USA Allergen List
  • Physical Hazards
  • 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
  • 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

$ 200

CA $299

33% off

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This course is available in the following languages:

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