This course provides guidelines for oral and general communication, active listening, providing feedback, fostering teamwork, and promoting a positive work environment.
This course provides guidelines for making decisions, solving problems, thinking critically, resolving staff conflict, improving products and processes, providing quality control, and facilitating change.
This course provides guidelines for managing documents, using documents to communicate within an organization, using e-mail, using documents to find information, developing graphs and tables, and maintaining personnel files.
Every employee in a food processing facility has to work with others during the day, whether to collaborate with workers from another department to solve a production issue or work as a member of a larger team to complete a rush order.
I AM FOOD introduces participants to the Canadian Food & Beverage Industry and the greatest strength of the industry, the people who work within it. The Canadian food industry is the largest manufacturing sector in Canada.
I AM FOOD introduces participants to the Canadian Fish & Seafood Processing Industry. With enormous natural resources from coast to coast, fish and seafood are processed in almost every province within Canada.
This course is designed to educate candidates on all of the factors involved in managing food spoilage and food safety and to encourage their active participation in the development of a food safety culture within the production environment.
This course is designed for anyone you may handle food in food premises operators and staff. Participants will learn about safe food handling practices and prepare for the Food Handler Certification Exam.
This course provides Canadian food workers at the Quality Technician level with general knowledge and standard occupational skills necessary to successfully perform in Quality Assurance.