Isabel Dopta
Senior Communications Advisor
519.993.1192
idopta@fpsc-ctac.com
Sam Wauchope
Marketing Assistant
705.817.2877
swauchope@fpsc-ctac.com
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.
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 or servicing work.
This course covers the background and understanding of what a standard operating procedure and sanitation standard operating procedure are. Participants will be able to learn and identify how these are set up and why they are important to the food industry. This course is applicable to all industry personnel in a food processing plant: owners, supervisors, production personnel, sanitation team, labelling and packaging, plant manager, health and safety team, food safety team, etc.
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.
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.
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.
After completing Canadian Workplace Cultures, you will be able to identify basic Canadian facts, identify appropriate etiquette in the Canadian workplace, identify qualities employers expect in the workplace, identify stages, symptoms and solutions of culture shock. By using what you have learned in this course, you will enhance your skills as a partner or team player in the workplace.
This course provides guidelines for oral and general communication, active listening, providing feedback, fostering teamwork, and promoting a positive work environment. Lifelong learning and workplace skills training are closely linked to productivity, adaptability and innovation.
This course has 6 modules of information that will help you be prepared to integrate into Canada comfortably as a worker during Covid-19.
We will review the effects Covid-19 has had across Canada and how it may also affect you as a worker in the Food and Beverage Industry.
We will take a closer look at new procedures and best practices put into place by the Canadian government and Canadian employers to keep workers safe during this pandemic. Every worker in the F&B Industry in Canada will experience extra security and health checks during Covid-19.
We will take a closer look at the effect Covid-19 has on our normal daily routines at work and at home we will also provide you with helpful tips on staying safe, and discover ways to protect yourself and your coworkers from getting sick. When you finish this course, you will be an expert.
This course will cover how digital technology involves using digital tools and software; applying security measures to protect the hardware, software and personal data; and understanding using digital information. By the end of this course, participants will be able to: