Introduction to Emotional Intelligence

$ 199

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Time

1.0 Hours

Modules

6 Lessons

Learning Recognition Framework (LRF) Level

Workplace Essential

Recognition Certificate

12k Enrolled

Course description

Strengthen your professional relationships through greater self-awareness and understanding. This course introduces the core concepts of emotional intelligence and their importance within the food and beverage processing industry. Participants will learn how emotions influence behavior, communication, and teamwork—and how to manage them effectively to enhance performance. The course emphasizes self-regulation, empathy, and social awareness as essential tools for collaboration and leadership. By developing emotional intelligence, employees can foster trust, reduce conflict, and create a more productive and positive workplace.

Skills you will learn:

  • Emotional intelligence basics
  • Self-regulation skills
  • Empathy awareness
  • Trustful teamwork

Learning Objectives

Upon completing this course, you will be able to:
  • Explain emotional intelligence and emotional literacy by comparing EI to soft skills and recognizing primary emotions and their purpose.
  • Build self-awareness and self-regulation by identifying the core skills and practical methods to understand emotions and manage responses effectively.
  • Strengthen social awareness and relationship management by developing empathy, reading others’ emotions, and improving how you communicate and collaborate.
  • Increase self-motivation for better performance by applying the key EI elements and strategies that drive focus, resilience, and follow-through.

Who Should Take This Course?

  • Employees at all levels seeking to improve communication and teamwork.
  • Supervisors and managers enhancing their leadership and interpersonal skills.
  • Individuals interested in developing greater emotional awareness and resilience.

Course Outline & Major Topics

  1. Understanding emotional intelligence
  2. Know my emotions or self-awareness
  3. Handle my emotions or self-regulation
  4. Recognize others’ emotions or social awareness
  5. Managing relationships
  6. Motivate myself

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

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This course is available in the following languages:

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