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. With enormous natural resources from coast to coast. Participants embark on a journey of discovery of how important the food industry is to Canada and all Canadians.
Good Manufacturing Practices – This course will provide you with the knowledge and skills to understand how GMPs support the safe manufacturing of food and how to implement GMPs.
Food Safety Culture & You – This course discusses the importance of following food safety procedures and practices when working in Canadian food companies, as these are part of food safety culture. It outlines the role of governments and food companies in protecting the food supply and identifies how consumers can be negatively affected by improper practices. It covers the important role food workers have in following procedures and telling supervisors and coworkers of food safety problems. Participants will learn the important role of food workers have in supporting their workplace food safety culture. By following food safety practices, food workers help their employer to protect the consumer, meet government regulations and address business needs.
Food Processing, Safety & You – This course provides the food processing industry – more specifically, the production worker, with general knowledge related to food safety and incorporates elements of sanitation and hygiene. It is designed to be informative and interactive so participants can learn about good industrial practices and how to prevent product contamination. This course provides the food processing industry – more specifically, the production worker, with general knowledge related to food safety and incorporates elements of sanitation and hygiene.
Workplace & Industrial Safety – The course reviews regulatory responsibilities for employees and employers, and the many proactive strategies employed to identify hazards, mitigate their impact and the associated Canadian federal and provincial regulatory requirements.
Lock Out/ Tag Out – This course provides guideline for Lock out-Tag out (LOTO) or lock and tag. LOTO is a safety procedure which is used in industry and research settings to ensure that dangerous machines are properly shut off and not able to be started up again prior to the completion of maintenance , sanitation or servicing work.
HAACP Fundamentals – This course provides foundation level understanding of what HACCP stands for, the importance of HACCP, how HACCP is applied in the workplace and the role of every worker in a food safety culture. You will review the causes of food contamination with emphasis on the prevention of biological contamination and identifies and explains the seven HACCP principles.
Sanitation Level I – This topic provides food processing industry workers with the basic knowledge related to cleaning and sanitation. It defines the terms used; introduces how to handle, prepare and store chemicals; describes briefly the cleaning and sanitizing steps; and highlights the importance of complying with regulations and policies.
Food Spoilage & Food Safety – This course describes the components of food safety, how food spoilage occurs, and how to prevent it. The course is designed to help new food workers understand their role and responsibilities in prevention and management of food spoilage and food safety. This knowledge is key to a successful career in the food industry. Knowing what causes food spoilage, when food is bad, how to prevent economic loss due to food spoilage and learning about employee’s role in keeping food safe is the most important skill to have when working with food.
Employee Accountability – Accountability in the workplace means that all employees are responsible for their actions, behaviors, performance, and decisions. It’s also linked to an increase in commitment to work and employee morale, which leads to greater sucess. In this course, you will learn about what accountability is, and how to become more accountable to yourself and others.
Distribution & Warehouse Food Safety – This course provides guidelines on food safety procedures and responsibilities for workers in distribution systems and warehouse facilities. Allergen control, contamination, food security, traceability practices and individual roles are examined. The warehouse and distribution systems are often overlooked as the first line of defence in a manufacturing facility.
Workplace Essentials (Digital Technology Skills) – Digital technology involves using digital tools and software; applying security measures to protect the hardware, software and personal data; and understanding and using digital information.
- Workplace skills training leads to working efficiently, being able to change and adapt, and being creative
- Digital technology requires you to use other essential skills, such as problem solving, document use, numeracy and reading.
- Critical thinking is very important when using digital technology and understanding digital information.
Canadian Human Rights & Diversity In The Workplace – The Canadian workplace is somewhere anyone regardless of ethnicity, religion or orientation should feel comfortable and this course will give you ways to celebrate diversity in the workplace and bring individuals together.
Workplace Essentials (Numeracy) – The purpose of this Numeracy course is to help frontline production workers gain the skills required to make sense of and apply basic mathematical concepts and information common to job responsibilities and tasks. By completing this course, participants will gain the basic knowledge of numeracy to solve basic mathematical equations, complete mathematical calculations in the correct order, understand and calculate fractions and percentages for workplace situations, calculate and convert common units of measurement, track production data, and calculate averages. The information learned will help participants solve mathematical problems in different workplace situations.