Leading Others and Teams

$ 199

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Time

1.0 Hours

Modules

7 Lessons

Learning Recognition Framework (LRF) Level

Level 4 Management/Advanced

Recognition Certificate

12k Enrolled

Course description

Inspire performance through clarity, collaboration, and purpose. This course equips leaders in the food and beverage processing industry with practical, scenario-based learning to lead teams effectively through emotional intelligence and adaptable leadership. Participants will explore how emotional intelligence influences leadership effectiveness, learn to set clear expectations, communicate with impact, and align team goals with organizational objectives. The course examines the leader’s role in developing others, building trust, and driving accountability, while applying the situational leadership model to adapt leadership style based on team needs. By strengthening these capabilities, leaders can motivate performance, resolve challenges efficiently, and foster a culture of shared success.

Skills you will learn:

  • Emotionally intelligent leadership
  • Situational leadership application
  • Clear expectation setting
  • Accountability trust building

Learning Objectives

Upon completing this course, you will be able to:
  • Connect emotional intelligence to leading others by using self-awareness and empathy to strengthen trust and influence.
  • Develop people more effectively by understanding a leader’s role in coaching growth and improving performance outcomes.
  • Apply the situational leadership model to match your approach to your team’s needs and readiness.
  • Increase team results by adapting your leadership style to improve engagement, accountability, and execution.

Who Should Take This Course?

  • Supervisors and managers leading production or cross-functional teams.
  • Team leads seeking to strengthen collaboration and communication.
  • Aspiring leaders preparing to manage people and performance.

Course Outline & Major Topics

  1. Self-Assessment
  2. Leading Others
  3. Emotional Intelligence and Leading Others
  4. Role Leaders Play in Developing Others
  5. What Leading Others Looks Like
  6. Benefits of Coaching and Mentoring
  7. Introduction to Situational Leadership and its Connection to Emotional

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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