HR Toolkit – M6: Managing Performance

$ 199

Time

1.0 Hours

Modules

3 Lessons

Learning Recognition Framework (LRF) Level

Level 3 Supervisor/Intermediate

Recognition Certificate

12k Enrolled

Course description

Drive organizational success through structured performance management and accountability. This course equips HR professionals and leaders in the food and beverage processing industry with practical, scenario-based learning to design, implement, and sustain effective performance management systems. Participants will learn how to translate organizational goals into clear expectations, conduct constructive performance evaluations, and link individual achievement to measurable business outcomes. The course emphasizes coaching, continuous feedback, data-informed metrics, and clear communication, while addressing conflict management, disciplinary processes, and employee recognition programs. By mastering performance management, leaders can strengthen accountability, engagement, and continuous improvement across the organization.

Skills you will learn:

  • Performance systems design
  • Goal-to-metric alignment
  • Continuous feedback coaching
  • Accountability recognition

Learning Objectives

Upon completing this course, you will be able to:
  • Design training programs using the Five-Step Training Cycle to build the skills your workforce needs now and for future demands.
  • Select the right training solutions by applying proven options for essential workplace skills, emotional intelligence, workplace language training, and food-industry learning and recognition.
  • Increase training ROI by using adult learning best practices that improve engagement, retention, and on-the-job application.
  • Develop line employees and future leaders faster by applying coaching and mentoring as practical, scalable development tools.

Who Should Take This Course?

  • HR professionals overseeing performance management systems.
  • Managers and supervisors responsible for employee evaluations and goal setting.
  • Business leaders seeking to align individual performance with strategic goals.

Course Outline & Major Topics

  1. Performance Management Systems
  2. Three Performance-Management Stages
  3. Recognition

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:

Who Should Take This Course?

Course Outline & Major Topics

What is a Food Safety Program (HACCP System)

*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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