Oral communication V1

$ 399

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Time

3 Hours

Modules

3 Lessons

Learning Recognition Framework (LRF) Level

Level 2 Occupations

Recognition Certificate

12k Enrolled

Course description

Oral Communication is also the foundation for learning other skills and it is the basis for lifelong learning. Strong communication builds strong teams � and successful food processing operations depend on it. This course teaches you how to express ideas clearly, listen effectively, and build positive workplace relationships through confident oral communication. You�ll explore communication styles, active listening, and ways to adapt messages to diverse audiences. Mastering these skills will help you improve teamwork, reduce misunderstandings, and strengthen your professional presence.

Skills you will learn:

  • Confident oral communication
  • Active listening
  • Audience adaptation
  • Team relationship building

Learning Objectives

  • Explain the value of strong communication and how it improves teamwork, service quality, and workplace outcomes.
  • Deliver clearer messages by using proven methods that reduce confusion and strengthen understanding.
  • Apply the communication loop to confirm alignment and minimize errors in fast-paced environments.
  • Improve oral communication and listening by using effective speaking techniques, overcoming common barriers, and practicing active listening.

Who Should Take This Course?

  • � Production staff and supervisors aiming to enhance communication on the line.
  • � Team leaders managing cross-functional communication.
  • � New hires developing confidence in professional interactions.

Course Outline & Major Topics

  1. Guidelines for All Types of Communication
  2. Guidelines for Oral Communication
  3. Active Listening

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

$ 399

CA $299

33% off

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This course is available in the following languages:

Online learning

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