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Digital Technology – ES

$ 199

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Time

1 Hours

Modules

5 Lessons

Learning Recognition Framework (LRF) Level

Workplace Essential

Recognition Certificate

12k Enrolled

Course description

Build the digital skills required to work confidently and securely in today’s food processing environment. This course introduces participants to the essential components of digital literacy in the food and beverage processing industry, from using automated systems and mobile devices to managing digital records and work platforms. Learners will explore how digital tools support food safety, quality assurance, productivity, and compliance—while also gaining awareness of cybersecurity risks and best practices for protecting workplace information. The course also provides an introduction to emerging technologies such as artificial intelligence and machine learning, highlighting how they are transforming efficiency, shelf-life prediction, and product quality. By strengthening digital confidence and adaptability, participants are better equipped to work responsibly, protect data, and keep pace with evolving industry technologies.

Skills you will learn:

  • Digital literacy basics
  • Secure data practices
  • Tech-enabled compliance
  • Emerging tech awareness

Learning Objectives

By the end of this course, you will be able to:
  • Boost workplace productivity by using digital technology confidently to complete day-to-day tasks.
  • Strengthen team communication by collaborating through digital tools and professional email systems.
  • Improve food-processing operations by applying essential software applications to routine workflows.
  • Protect your work and data by practicing safe, responsible, and compliant digital behaviors.

Who Should Take This Course?

  • Workers and supervisors in the food and beverage manufacturing sector.
  • Anyone seeking to improve their digital literacy and communication at work.
  • New employees adapting to technology-based environments.

Course Outline & Major Topics

  • What is a Food Safety Program (HACCP System)
    • What is Needed for a Successful HACCP System
    • Management Commitment
    • Importance of Line Workers
    • Benefits of HACCP System
  • Food Safety Hazards
    • Sources of Hazards
    • People/Uniforms
    • Equipment/Utensils/Tools
    • Incoming Material
    • Cleaning
  • Outside of Building as Source of Hazards
    • Building as a Source of Hazard
    • Pest Source of Hazards
    • Water as Source of Hazards
    • Types of Biological Hazards
    • Growth Requirements for Microorganisms

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

33% off

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This course is available in the following languages:

Online learning

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