Thinking Skills

$ 199

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Time

1.5 Hours

Modules

5 Lessons

Learning Recognition Framework (LRF) Level

Workplace Essential

Recognition Certificate

12k Enrolled

Course description

Strengthen analytical, creative, and strategic thinking to enhance workplace performance. This course develops the cognitive tools necessary to assess situations, solve problems, and make sound decisions within the food and beverage processing industry. Participants will learn to evaluate information critically, identify opportunities for improvement, and apply innovative solutions to operational challenges. The course emphasizes adaptability, logic, and reflective thinking as essential competencies for professional growth. By refining these skills, employees can contribute more effectively to efficiency, safety, and organizational success.

Skills you will learn:

  • Critical thinking skills
  • Strategic decision making
  • Creative problem solving
  • Operational improvement mindset

Learning Objectives

Upon completing this course, you will be able to:
  • Make better workplace decisions by understanding why decisions matter, the key factors involved, and a simple four-stage decision process you can apply in real scenarios.
  • Solve problems faster and more consistently by using a clear problem-solving approach, including the 7-step PCW-SCIF method, to choose the right response in common situations.
  • Strengthen critical thinking on the job by distinguishing critical vs. non-critical thinking, applying six core skills, and selecting the best thinking approach for each scenario.
  • Work smarter every day by finding information efficiently, using memory tools like mnemonics, and building a time management plan you can monitor and improve.

Who Should Take This Course?

  • Employees seeking to improve decision-making and problem-solving abilities.
  • Supervisors and managers responsible for process improvement and innovation.
  • Individuals aiming to strengthen analytical and strategic thinking at work.

Course Outline & Major Topics

  1. Decision-making
  2. Problem-solving
  3. Critical Thinking
  4. Finding Information and Memory Use
  5. Job Task Planning and Organization

Course description

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

Once you have completed the course, you will have obtained the skills to understand the importance and benefits of food safety. What a HACCP system is and who invented it including:
  • The benefits of a HACCP system
  • Hazards and how to control them
  • The importance of GMP and Prerequisite Programs
  • How to develop and implement a HACCP Plan
  • How to maintain and when to review a HACCP system
  • Reasons HACCP may fail and the most common non-conformities related to HACCP

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

$ 199

CA $299

33% off

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This course is available in the following languages:

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