Monitor Budget Performance

$ 199

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Time

1.0 Hours

Modules

2 Lessons

Learning Recognition Framework (LRF) Level

Level 3 Supervisor/Intermediate

Recognition Certificate

12k Enrolled

Course description

Build confidence in monitoring and managing departmental budgets. This course equips food and beverage processing supervisors with the skills needed to track budget performance, interpret key financial indicators, and communicate effectively with managers or financial advisors. Participants will explore common budget types and methods, understand how operational decisions affect costs and productivity, and monitor variances between planned and actual results. By learning how to prepare clear budget monitoring reports and recommend corrective actions, supervisors can support efficient resource use, accountability, and strong operational performance.

Skills you will learn:

  • Budget monitoring skills
  • Variance analysis
  • Financial indicator literacy
  • Corrective action reporting

Learning Objectives

Upon completing this course, you will be able to:
  • Understand neurodiversity and hidden disabilities by describing what they are and how they shape workplace experiences and performance.
  • Recognize strengths and support needs by identifying common strengths linked to neurodiverse diagnoses and patterns that may inform an ASD profile.
  • Communicate inclusively with confidence by avoiding labels and generalizations, knowing your audience, and using person-first or identity-first language appropriately.
  • Reduce stigma and improve understanding by separating ASD myths from facts and applying modern frameworks like the non-linear spectrum view and the Dandelion Model.

Who Should Take This Course?

  • Supervisors and managers responsible for departmental budgets or cost control.
  • Team leaders preparing for leadership roles involving financial oversight.
  • Employees seeking to strengthen their financial literacy within processing environments.

Course Outline & Major Topics

  1. Develop the Foundations for Effective Budget Monitoring
  2. Monitor Budget Performance

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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