Leading Diverse Teams

$ 199

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Time

1.5 Hours

Modules

3 Lessons

Learning Recognition Framework (LRF) Level

Level 3 & 4

Recognition Certificate

12k Enrolled

Course description

Harness the power of diversity to cultivate innovation, cohesion, and organizational resilience. This course equips leaders, managers, and HR professionals in the food and beverage processing industry with practical insight and strategies to lead diverse teams effectively. Participants will explore how differences in perspective, ability, and experience strengthen creativity, problem-solving, and operational performance. The course emphasizes inclusive leadership, equitable communication, and adaptive management practices, with a strong focus on disability inclusion as a driver of engagement and productivity. By building the capacity to support diverse ways of working, leaders can enhance the employee experience, strengthen team cohesion, and position their organizations for sustained success in a competitive industry.

Skills you will learn:

  • Diversity-powered leadership
  • Innovation through inclusion
  • Adaptive management practices
  • Team resilience building

Learning Objectives

Upon completing this course, you will be able to:
  • Recognize the value of inclusion by connecting it to stronger performance, better culture, and improved retention.
  • Unlock under-utilized talent pools by identifying where they exist and how they create measurable value for organizations.
  • Build the business case for diversity by describing key benefits, including better innovation, problem-solving, and customer connection.
  • Advance inclusive talent strategy by understanding the neurodivergent talent opportunity and using the 5-stage Inclusive Talent Management Maturity Model to assess where your organization is today and where to grow next.

Who Should Take This Course?

  • Supervisors and managers leading multicultural or multidisciplinary teams.
  • HR professionals supporting diversity, equity, and inclusion initiatives.
  • Emerging leaders seeking to build inclusive leadership competencies.

Course Outline & Major Topics

  1. Labour Market Opportunities
  2. The Neurodivergent Talent Pool
  3. Inclusive Talent Management Maturity 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

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This course is available in the following languages:

Online learning

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