Monitor OH&S and Security

$ 199

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Time

2.0 Hours

Modules

5 Lessons

Learning Recognition Framework (LRF) Level

Level 3 Supervisor/Intermediate

Recognition Certificate

12k Enrolled

Course description

Safe operations start with watchful eyes and informed action. Designed for supervisors and safety leaders, this course delivers the knowledge and confidence needed to protect people, products, and processes through effective Occupational Health & Safety (OH&S) and security practices. Participants will learn how to identify hazards before they escalate, apply due diligence, maintain compliance with industry standards, and take decisive preventive action. With a strong focus on real-world application, the course builds safety leadership skills and promotes a workplace culture where safety is second nature—ensuring every shift runs smoothly, securely, and without incident.

Skills you will learn:

  • Safety leadership
  • Due diligence
  • Hazard prevention
  • Security compliance

Learning Objectives

Upon completing this course, you will be able to:
  • Lead a safer workplace by building core safety leadership skills and engaging others to strengthen accountability and performance.
  • Navigate OHS requirements with confidence by understanding legislation, committees/representation, due diligence, and the internal responsibility system.
  • Reduce risk systematically by applying hazard identification, risk management steps, inspections/audits/toolbox talks, and effective safety policies.
  • Improve incident readiness and security by conducting workplace investigations, managing OHS documentation, and implementing strong security and all-hazard plans.

Who Should Take This Course?

  • Supervisors and managers overseeing safety and compliance in processing facilities.
  • Health and safety representatives in food and beverage environments.
  • Employees seeking to build stronger awareness of OH&S and workplace security.

Course Outline & Major Topics

  1. Implementing an OHS Program
  2. Integrating an OHS Program into Operations
  3. Participate in Workplace Investigations
  4. Implementing a Facility Security Program
  5. Integration of Facility Security Programs

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:

Online learning

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