HR Toolkit – M2: Human Resources (HR) Planning

$ 199

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Time

1.0 Hours

Modules

4 Lessons

Learning Recognition Framework (LRF) Level

Level 3 Supervisor/Intermediate

Recognition Certificate

12k Enrolled

Course description

Orchestrate workforce strategies that align people, performance, and organizational vision. This course equips leaders in the food and beverage processing industry with practical, scenario-based learning to apply strategic Human Resources planning effectively. Participants will learn how to forecast staffing needs, assess workforce capabilities, and align human capital initiatives with business objectives and operational plans. The course emphasizes data-driven decision-making, proactive talent management, and compliance with regulatory frameworks, while addressing how to balance budget considerations with workforce demands. By mastering HR planning, leaders can maximize employee resources, plan targeted training and development, increase productivity, and position their organizations for sustainable growth.

Skills you will learn:

  • Strategic workforce planning
  • Staffing needs forecasting
  • Talent capability assessment
  • Data-driven alignment

Learning Objectives

Upon completing this course, you will be able to:
  • Maximize employee resources by aligning roles, staffing, and performance support to where the business needs them most.
  • Plan targeted training and development that closes skill gaps and builds capability for current and future demands.
  • Align HR activities to business needs by connecting people initiatives to operational priorities, compliance, and growth goals.
  • Increase overall productivity by improving engagement, accountability, and workforce effectiveness across teams.

Who Should Take This Course?

  • HR professionals responsible for workforce planning and strategy.
  • Managers and executives overseeing staffing and operational efficiency.
  • Business owners seeking to align HR initiatives with organizational goals.

Course Outline & Major Topics

  1. Defining HR Planning
  2. Human Resources Planning Steps
  3. Succession Planning
  4. Job Description

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:

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