The Spark Within

$ 199

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Time

2.0 Hours

Modules

7 Lessons

Learning Recognition Framework (LRF) Level

Level 3 Supervisor/Intermediate

Recognition Certificate

12k Enrolled

Course description

Ignite motivation and purpose from within. This course equips food and beverage processing employees with practical, scenario-based learning to strengthen self-awareness, drive, and personal accountability as key contributors to workplace success. Participants will explore how mindset, attitude, and initiative influence performance, relationships, and resilience on the job. The course covers core motivation concepts—including intrinsic and extrinsic motivation, achievement drive, optimism, GRIT, self-actualization, and action planning—while highlighting the connection between self-motivation and emotional intelligence. By understanding what drives motivation and demotivation, learners gain the tools to set meaningful goals, sustain productivity, and contribute more confidently and purposefully to their teams and organizations.

Skills you will learn:

  • Intrinsic motivation skills
  • Personal accountability
  • Resilience grit mindset
  • Goal action planning

Learning Objectives

Upon completing this course, you will be able to:
  • Understand how motivation works by explaining motivation vs. demotivation and distinguishing intrinsic, extrinsic, and blended motivation at work.
  • Strengthen self-motivation through emotional intelligence by linking work values, optimistic thinking, and achievement drive to sustained performance.
  • Build long-term growth and resilience by explaining self-actualization, its relationship to EI, and the benefits it brings to individuals and teams.
  • Increase persistence and ownership by developing grit, adopting a growth mindset, and applying practical strategies to take initiative consistently.

Who Should Take This Course?

  • Employees seeking to strengthen motivation and personal accountability.
  • Supervisors and team leads looking to inspire engagement among staff.
  • Individuals aiming to align personal goals with organizational success.

Course Outline & Major Topics

  1. Introducing Motivation
  2. Self-Motivation
  3. Achievement Drive & Optimism
  4. Self-Actualization
  5. GRIT & Commitment
  6. Spark Ignition
  7. The Motivation Lab

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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