How to Build a Positive Work Culture

$ 199

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Time

0.5 Hours

Modules

2 Lessons

Learning Recognition Framework (LRF) Level

Level 3 & 4

Recognition Certificate

12k Enrolled

Course description

Architect a workplace environment where positivity fuels engagement, collaboration, and performance. This course equips leaders and employees with practical strategies to create and sustain a constructive culture within the food and beverage processing industry. Participants will explore how values-driven leadership, transparent communication, and recognition foster morale and trust. The course also addresses the importance of accountability and inclusivity in maintaining a healthy workplace climate. By intentionally shaping culture, organizations can boost retention, innovation, and collective success.

Skills you will learn:

  • Positive culture design
  • Recognition-driven morale
  • Transparent communication
  • Accountable inclusivity

Learning Objectives

Upon completing this course, you will be able to:
  • Recognize toxic workplace signals by identifying common signs like gossip, fear, burnout, and disconnection before they damage performance and retention.
  • Understand how culture breaks down by seeing how leadership behavior and communication patterns can create or reinforce toxicity.
  • Take control of everyday culture drivers by recognizing how small, repeated actions—positive or negative—shape the work environment over time.
  • Repair culture and rebuild trust by using consistent communication, values-based leadership habits, and practical strategies that reset tone and restore morale.

Who Should Take This Course?

  • Supervisors and managers responsible for team development and morale.
  • HR professionals implementing engagement and organizational culture programs.
  • Employees who wish to contribute to a positive and supportive workplace environment.

Course Outline & Major Topics

  1. Laying the Groundwork for Positive Work Culture
  2. Taking Action to Build a Positive Work Culture

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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