Managing Workplace Adjustments

$ 199

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Time

1.5 Hours

Modules

3 Lessons

Learning Recognition Framework (LRF) Level

Level 3 & 4

Recognition Certificate

12k Enrolled

Course description

Implement equitable solutions that empower every employee to perform at their best. This course equips managers, team leaders, and HR professionals in the food and beverage processing industry with practical strategies to design and manage workplace adjustments that support accessibility and inclusion. Participants will learn how accommodations—whether physical, procedural, or technological—can enhance productivity, engagement, and well-being without compromising operational efficiency. The course emphasizes collaboration, clear communication, and legal compliance, while reinforcing that workplace adjustments can benefit all employees at different stages of their careers. By mastering effective accommodation practices, leaders can create inclusive environments where individuals feel supported, capable, and confident in contributing their best work.

Skills you will learn:

  • Accommodation strategy
  • Accessible productivity
  • Collaborative implementation
  • Compliance-led support

Learning Objectives

Upon completing this course, you will be able to:
  • Support diverse team needs by using practical approaches that respect different working styles and help everyone succeed.
  • Understand Autism Spectrum Disorder by recognizing how it may show up at work and what supports can improve performance and comfort.
  • Leverage unique strengths by identifying ways to enable each team member’s best contribution and recognizing the value of different strengths.
  • Improve inclusion and communication by adapting to different communication styles and applying everyday inclusive actions in the workplace.

Who Should Take This Course?

  • Managers and supervisors responsible for employee performance and support.
  • HR professionals overseeing accessibility and accommodation processes.
  • Business leaders committed to fostering inclusive and compliant workplaces.

Course Outline & Major Topics

  1. Understanding Workplace Accommodations and Adjustments
  2. Accommodations, Adjustments and Supports in Practice
  3. Rights and Responsibilities

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:

Online learning

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