Building Confidence

$ 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

Cultivate a mindset of assurance, self-awareness, and professional presence. This course helps employees and leaders in the food and beverage processing industry build confidence that supports effective communication, sound decision-making, and positive workplace influence. Participants will explore practical strategies to strengthen leadership presence, manage self-doubt, and maintain composure under pressure. The course emphasizes self-awareness, feedback, and consistent behaviors that foster psychological safety and trust. By developing confidence at both the individual and team level, learners can enhance performance, credibility, and leadership effectiveness.

Skills you will learn:

  • Confident leadership presence
  • Composure under pressure
  • Self-awareness growth
  • Trust-building behaviors

Learning Objectives

Upon completing this course, you will be able to:
  • Understand how trust is built or eroded by recognizing how everyday leadership behavior shapes confidence, engagement, and results.
  • Identify the actions that raise or lower trust by focusing on follow-through, transparency, fairness, and how you show up under pressure.
  • Strengthen your leadership impact by reflecting on how your behavior affects team trust and choosing habits that reinforce credibility.
  • Build and repair trust intentionally by communicating with consistency, empathy, and clarity—and recognizing the moments when trust needs to be reinforced.

Who Should Take This Course?

  • Employees seeking to improve self-assurance and communication in the workplace.
  • Supervisors and team leads looking to model confident and composed leadership.
  • Individuals preparing for advancement or leadership opportunities.

Course Outline & Major Topics

  1. Confidence Starts with You
  2. Building Confident Teams

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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