Unconscious Bias

$ 199

Time

2 Hours

Modules

6 Lessons

Learning Recognition Framework (LRF) Level

Level 4 Management/Advanced

Recognition Certificate

12k Enrolled

Course description

We make decisions based on knowledge, experience, personality, and needs – what skill set must be recruited for your organization, for example, or getting a new car that fits your growing family. We also make decisions based on preferences unseen – where we grew up or lessons learned in childhood, for example – may lead us to favor a certain car over another, or a certain person over another based – not on qualifications – but on appearances, culture, or ‘something I just can’t put my finger on.’ That favoritism – that unowned feeling – may be a sign of unconscious bias. If unaddressed, unconscious bias can lead to decisions that unfairly discriminate against individuals and can harm workplaces through unfair hiring practices, lack of diversity, sullied reputation and missing out on recruiting the best candidates for the job. This course will give you the information and tools to define and understand unconscious bias, identify potential biases in your personal life and in your workplace, and develop plans to reduce these biases for the benefit of you, your workplace and those with whom you interact.

Skills you will learn:

  • workplace technology use
  • intercultural communication
  • problem solving
  • information management
  • employee engagement

Learning Objectives

  • Define and understand unconscious bias
  • Understand the importance of acknowledging and addressing unconscious bias in workplace and personal settings
  • Identify potential biases in personal and workplace settings
  • Engage the Five Rs of reducing unconscious bias
  • Develop plans and policies to reduce personal and workplace unconscious biases

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:

Who Should Take This Course?

Course Outline & Major Topics

What is a Food Safety Program (HACCP System)

*Receive a nationally recognized certificate for participation in this course

$ 199

CA $299

33% off

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This course is available in the following languages:

Online learning

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