Leadership 1 -Planning and Organizing for Results

$ 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

Strong leaders don’t leave success to chance—they build it step by step. This course gives you the tools and mindset to plan effectively, stay organized, and deliver results in a fast-paced food and beverage processing environment. You’ll learn how to set clear objectives, manage priorities, and align team efforts with organizational goals. With proven leadership techniques and practical exercises, you’ll gain the confidence to lead with focus and purpose. When planning meets execution, great results follow.

Skills you will learn:

  • Goal-driven planning
  • Priority management
  • Team alignment
  • Execution focus

Learning Objectives

Upon completing this course, you will be able to:
  • Lead effectively on the frontline by understanding what great supervision looks like and how to drive day-to-day results.
  • Run operations with control and clarity by applying planning, organizing, budgeting, and performance control in real production settings.
  • Optimize resources and workflow by managing key physical resources, aligning inputs to outputs, and using change as a planning advantage.
  • Improve productivity and consistency by using benchmarking and proven strategies to supervise teams, equipment, and materials.

Who Should Take This Course?

  • Supervisors and managers in food and beverage processing facilities.
  • Team leads looking to strengthen organizational and leadership skills.
  • Employees preparing for leadership or supervisory roles.

Course Outline & Major Topics

  1. Key Management Functions
  2. Setting Production Goals
  3. Benchmarking
  4. Organizing Physical Resources

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

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This course is available in the following languages:

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