Giving Effective Feedback

$ 199

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Time

1.0 Hours

Modules

3 Lessons

Learning Recognition Framework (LRF) Level

Level 4 Management/Advanced

Recognition Certificate

12k Enrolled

Course description

Transform feedback into a tool for growth and performance. This course equips employees and leaders in the food and beverage processing industry with practical, scenario-based learning to give and receive feedback that builds trust, strengthens communication, and drives improvement. Participants will explore the purpose and types of workplace feedback, develop active listening skills, and apply emotionally intelligent approaches to delivering both positive and corrective feedback. The course introduces the OFTA feedback model to provide a clear, consistent structure for effective conversations. By mastering these techniques, learners improve relationships, enhance performance, and support continuous development across teams.

Skills you will learn:

  • Feedback for growth
  • OFTA model mastery
  • Emotionally intelligent delivery
  • Active listening

Learning Objectives

Upon completing this course, you will be able to:
  • Improve team performance and trust by understanding why giving and receiving feedback is essential in the workplace.
  • Choose the right feedback approach by identifying common feedback types and when to use each for the best outcome.
  • Deliver clear, respectful, action-focused conversations by applying the OFTA model to structure feedback effectively.
  • Increase engagement and accountability by using Emotional Intelligence-based feedback that drives behavior change and results.

Who Should Take This Course?

  • Supervisors and managers responsible for coaching and performance reviews.
  • Team leads providing guidance and mentorship to employees.
  • Employees seeking to communicate feedback constructively with peers.

Course Outline & Major Topics

  1. What is Feedback?
  2. Giving and Receiving Feedback in the Workplace — Benefits, and Impact
  3. The OFTA Model

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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