Leading the Organization

$ 199

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Time

1.0 Hours

Modules

4 Lessons

Learning Recognition Framework (LRF) Level

Level 4 Management/Advanced

Recognition Certificate

12k Enrolled

Course description

Shape organizational success through vision, strategy, and accountability. This course equips senior leaders in the food and beverage processing industry with the competencies needed to lead at the organizational level. Participants will learn how to align strategic objectives with daily execution, drive continuous improvement, and lead change with clarity and confidence. The course emphasizes systems-level decision-making, effective communication, and long-term planning to ensure people, processes, and performance are fully aligned. By developing a holistic leadership perspective, leaders can strengthen accountability, sustain operational excellence, and position their organization for long-term success.

Skills you will learn:

  • Strategic leadership vision
  • Execution alignment
  • Systems-level decisions
  • Change accountability

Learning Objectives

Upon completing this course, you will be able to:
  • Build high-performing, inclusive, and healthy teams by understanding how emotionally intelligent leaders shape culture, trust, and results.
  • Identify what holds organizations back by spotting unhealthy leadership beliefs, values, and behaviors through an EI lens.
  • Solve complex problems and make better decisions by applying EI-based approaches that improve clarity, collaboration, and accountability.
  • Drive higher engagement by using proven EI strategies that increase motivation, retention, and everyday performance.

Who Should Take This Course?

  • Senior supervisors, managers, and directors overseeing multiple departments.
  • Leaders responsible for setting and achieving organizational goals.
  • Aspiring executives seeking to build strategic and operational leadership skills.

Course Outline & Major Topics

  1. Leading the Organization
  2. How emotionally intelligent leaders lead the business
  3. Link between emotionally intelligent leaders and business success
  4. Use EI principles to identify unhealthy leadership beliefs

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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