Training designed for every employee

Food Processing Skills Canada is committed to inclusive education with the Skills Training Atlantic Canada program. We have found the right balance of social emotional, through Acahkos training, and technical skills for new and existing employees to enjoy learning success. With the addition of coaching and customized support, STAC has proven to drive a positive workplace culture and facilitate employee retention.

We have ensured that our program courses use plain language and a glossary of terms to accommodate all education levels. Curriculum content is offered in English with a Learning Management System that can convert key components into both French and Spanish.

For participants with hearing difficulties or auditory processing sensitivities, closed captioning – subtitles – is available. And with the availability of  Chromebooks to the program for those individuals that do not have access to a computer, we think employees will enjoy our Digital Technology course also!

The value of Acahkos training to your workforce

Food Processing Skills Canada developed Acahkos training to facilitate emotional intelligence, or EI, training for employees and new hires. Also known as social-emotional learning, these skills are essential to understanding and coping with stressors, which in turn directly reduces the potential for errors and accidents. The Covid-19 environment has also taught us that team building and adaptability is so important to managing new and challenging situations.

With Acahkos training, Atlantic Canada employers have introduced an incredible new strategy to building resilience and confidence in their workforce.

Program employers have confirmed that our emotional intelligence training, coaching and interactive learning, in addition to the Acahkos Journal, which includes activities and goal driven learning, is facilitating a more positive and resilient workplace culture.

Covid-19 and other professional and personal stressors such as equipment failure causing production downtime, seasonal push, conflicts among peers or family, and health of self or family, have tremendous impact on an individual’s well being and job productivity. The Acahkos training is providing tools to employees and strengthening the team environment — it is truly an engaging and enjoyable way to learn. 


Achieving success with emotional intelligence.

Frontline Workers

Level 1 Foundations

New Hires / Seasonal Workers

Workplace Essentials


Level 3 Supervisors

Oral Communications

2 hours

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.

Thinking Skills

2 hours

This course provides guidelines for making decisions, solving problems, thinking critically, resolving staff conflict, improving products and processes, providing quality control, and facilitating change.

Document Use

3 hours

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.

Working with Others

2 hours

This course provides guidelines for skills needed to work with a partner or a team in the workplace to complete tasks. 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. Being able to work well with others is an essential workplace skill.

Employer & Employee Expectations

2 hours

Workplace expectations differ in every country. Canadian workplace culture expects individuals to be competent in speaking, listening and socializing with other people; to know the etiquette of working harmoniously with co-workers and supervisors; and to understand and respect cultural differences in the workplace. Employees are also expected to know general business etiquette, how to dress for the production floor and the office environment, and their rights and obligations in the Canadian workplace. Being familiar with and meeting these expectations are important to job success and career advancement in Canada.

Food Safety Culture & You!

2 hours

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 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.

Digital Technology

3 hours

Digital technology involves using digital tools and software; applying security measures to protect 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.


6 hours

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.

Building Personal Resilience: Managing your Stress

4 hours

The purpose of this Building Personal Resilience course is to provide employees with information, guidance, and tips on how to build their personal resilience in order to better manage stress, more effectively deal with challenging and adverse situations, and learn and apply strategies that improve their current and future life.

Introduction to Emotional Intelligence

2 hours

This course will give an introduction to the concepts, skills and tools you need to develop to be more successful in the workplace. Emotional Intelligence skills are shown to contribute to 80% of your success with your career and life. People with high emotional intelligence are aware of their emotions and can manage feelings, impulses, communicate effectively with others, solve problems and build rapport in tense situations. Emotionally smart individuals remain optimistic in the face of adversity, bounce back quickly from setbacks and strive to perform.

Canadian Workplace Cultures

2 hours

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.

Adaptability in the Workplace

2 hours

The future of work will involve more human interaction. This will demand from us the ability to interact more effectively and intuitively with consumers. This also means organizations and the workforce must move away from fixed, predictable and rigid ways of working and become highly adaptable, flexible, innovative and solution oriented. People who are adaptable and flexible are able to modify their old ways of thinking and courses of action to meet unexpected circumstances, while driving high performance. They are also able to change their work style to take advantage of new technologies or methods, which drive continuous learning and innovation. The purpose of this course is to equip you with the knowledge, skills, and tools to become more adaptable in the workplace and in life.

Knowing and Handling My Emotions

2 hours

Welcome to this course on recognizing and handling your own emotions. In this course, you’ll continue learning about some important emotions that everyone experiences and you’ll practice tools to help you handle your emotions, which will put you on the path to developing self-mastery!

By knowing yourself better, you will become more able to interact calmly, independently, and confidently with other people, both at work and at home.

By applying the self-mastery skills that this course discusses, you will experience improved satisfaction with your job, career, and life, and your contributions in the workplace will be more professional and have a greater positive impact.

Introduction to Interpersonal Relationships

1 hour

An African proverb says “If you want to go fast, go alone. If you want to go far, go together”. While it is often easy to assume that going “solo” will make us more successful, the truth is that there is no such thing as a self-made person. As human history reminds us through our multiple cultural, social, economic and technological advancements, anything worth accomplishing has been made possible through and with others. Dreams, goals and work-related projects can be realized more successfully when we combine our unique strengths and talents with those of other people. This is why interpersonal skills, also known as Social Skills, are key to help us multiply our success in the workplace and life in general. These skills are one of the building blocks of emotional intelligence and are highly demanded in the workplace. Interpersonal relationships skills allow people to create and keep good and satisfying relations with others. Employees with strong interpersonal skills are highly valued for their personal leadership, pleasant positive demeanor, solution-oriented attitude and effective communication. Moreover, they are seen as team players who get along and work well with others to achieve organizational goals. The purpose of this course is to equip you with knowledge, tools and strategies that will help you strengthen your interpersonal relationship skills and leverage them effectively at work.

Empathy at Work

2 hours

One of the key insights from emotional intelligence and research on successful people is that our own personal happiness depends heavily on our relationships with others. By tuning into the needs of other people, we enhance our own emotional well-being and physical health. This is also true in the workplace as people who are empathetic, and who foster trust and cooperative relationships are more likely to be engaged, productive and satisfied with their jobs. As a result, organizations can realize greater employee and customer loyalty and retention. Empathy is also the key to creating a meaningful life and making a real difference within and beyond the workplace. This is because empathy is a transferable skill that empowers us to do the right thing for others not only at work but also in our communities. The purpose of this course is to equip you with the knowledge, skills, and strategies to develop and employ empathy at work, which will help you cultivate better relationships and contribute to creating a more productive, inclusive, and satisfying modern workplace.

I Am Food

5 hours

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.

Food Spoilage & Food Safety

4 hours

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.

Allergens Level 1

2 hours

This course covers the priority list of allergens in Canada as well as sulphites and gluten sources. Participants will be able to identify the sources and describe the best practices and regulations to prevent allergens related food safety incidents.

Sanitation Level 1

2 hours

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.

HACCP Fundamentals

3 hours

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 identify and explains the seven HACCP principles.

Introduction to Quality Assurance and Quality Control

2.5 hours

This course covers the roles and responsibilities of Quality Assurance and Quality Control in developing a Quality System. Participants will go through the background of the roles as well as what is important to understand when implementing Quality Systems.

This course is applicable to all personnel in a food processing plant with roles in determining quality: owners, supervisors, quality manager, quality technician, production personnel, sanitation team, plant manager, food safety team, etc.

Good Manufacturing Practices (GMPs)

2 hours

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.

Basics of Standard Operating Procedures (SOPs) and Sanitation Standard Operating Procedures (SSOPs)

1 hours

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.

Lock Out Tag Out

1 hour

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.

HACCP Essentials (Part A)

5 hours

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.

Introduction to Cheesemaking

4 hours

This course examines techniques, terminology and recognized standards used in commercial cheesemaking.

Workplace & Industrial Safety

1 hour

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.


3 hours

With enormous natural resources from coast to coast, fish and seafood are processed in almost every province within Canada. Participants embark on a journey of discovery of how large the fish and seafood industry are, the tremendous economic benefit of seafood exports and the opportunities that lie within.

Food Safety and Meat Processing 101

9 hours

Food Safety & Meat Processing 101 is an interactive, online course for Small, Medium and Large meat processing companies, currently employed industrial meat cutters, entry-level hires and temporary foreign workers in meat processing plants, unemployed or underemployed youth and adults, adults interested in careers in food processing, high schools’ recent graduates in municipalities where meat processing plants are located, and post-secondary meat programs.

Fundamentals of High Volume Baking

1 hour

This course introduces the fundamentals of high-volume baking in a commercial setting.

Food Safety Culture for Supervisors & Managers

4 hours

This course looks at the impact of food safety culture in the workplace and the critical role effective communication, leadership and commitment have on protecting the food supply.

Supervise Employee Performance

1 hour

Encourage positive work environment, motivate, schedule employees, conduct performance reviews, address performance issues, promote, mentor/coach.

Monitor OH&S and Security

3 hours

Supervisors have the front-line responsibility to keep the workplace safe and to protect workers. In this course you will learn how to recognize hazards and take effective preventive actions to foster a safety culture at your workplace. The information needed to Exercise Due Diligence, Identify Hazards and Develop Plans to reduce or eliminate them, and many other topics is included.

Topics range from : Legislation, Hazard Identification, and Leadership in Developing and OHS Program. Upon completion of this course you will be able to Maintain the desired level of Safety Compliance through the practical and theoretical understanding of OHS basics.

Monitor Budget Performance

3 hour

This course provides the food and beverage processing industry supervisor with the knowledge and skills to monitor budget performance within a department or unit, and to communicate with the manager or financial consultants on budget performance.

Distribution Warehouse Food Safety

4 hours

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.

Build a Respectful Workplace

3 hours

The purpose of this Respectful Workplace course is to help all levels of employees understand their personal responsibility for the creation of a respectful work environment, why this is beneficial to themselves and others, how to identify and respond to disrespectful behaviours, and how they can contribute to respect in the workplace through their personal actions and behaviours.

Introduction to the Regulatory Environment

3 hours

The purpose of this Respectful Workplace course is to help all levels of employees understand their personal responsibility for the creation of a respectful work environment, why this is beneficial to themselves and others, how to identify and respond to disrespectful behaviours, and how they can contribute to respect in the workplace through their personal actions and behaviours.

Introduction to Preventive Control Plans

9 hours

Many businesses and governments around the world are moving towards implementing food safety systems that are preventive controls based. As one of the top performing food safety countries in the world, Canada is also adopting this initiative!

Once you have completed the Introduction to Preventive Control Plans (PCP) course, you will: understand the impact of the proposed Safe Food for Canadians Act and Regulations, be able to develop, implement and maintain a Preventive Control Plan.

Coaching for Success

2 hour

Emotions are a critical driver of human performance. Leaders are expected to deliver results by guiding, inspiring and developing their teams. Therefore, they must learn to lead each person as a human being, not just a worker. Emotions, feelings, and thoughts are the heart of every human being. These are manifested at work every day through behaviours and interaction with others, although it is not always clear to others what emotions, feelings and thoughts are triggering them. As leaders, people managers are expected to uncover these so that they can reinforce good behaviours and support employees in changing unproductive ones.

While many coaching approaches are often generic, the EI-COACHING is professional coaching with the added value of intelligent use of emotions. It aims to fine-tune, build deeper connections, and explore goals that stem from their core values and independent choices. Through the quest for coaching and helping others grow personally and professionally, it is crucial to listen fully, never interrupt, be observant of the whole body (non-verbal communication), ask insightful questions and pick up on emotional signals.

At the end of this learning course, supervisors will be able to use practical coaching skills and aim for peak performance through their actions. They will inspire others through learning support skills, knowledge, and effective coaching techniques combined with the science and power of Emotional Intelligence.

Introduction to Leadership

4 hour

This Introduction to Leadership Course is designed to provide new, current, and potential leaders with an opportunity to develop core leadership competencies required to lead and manage employees within the Canadian food processing industry.

The course content introduces standard leadership concepts and focuses on providing participants with practical techniques and methods for applying these concepts to individuals and teams within the work environment.

Participants will leave the course with enhanced knowledge and skills in applying industry-specific leadership and management competencies in a positive, productive, and results-focused manner.

The Evolution of Cannabis in Canada

3 hours

This course will serve as a comprehensive history of cannabis in Canada. How did we get to a place where today we are one of the first industrialized countries in the world to legalize the recreational use of cannabis? Where do we go from here? Join us and learn about the past, present and future of cannabis in Canada. With cannabis now being legalized, this one-of-a-kind course offers you the opportunity to gain new and relevant knowledge about this emerging industry.

How to Graduate STAC

The course listing is comprised of Required Courses and Electives. Only the required courses are to be completed to successfully graduate from this program. The Electives are optional courses to take and are not included in scoring for graduation and transcripts.
Employees can register for their Acahkos Sessions directly in the Learning Management System (LMS)
Employees receive status update emails twice a month letting them know how far they have come and what’s left to complete.
Employers will be contacted directly by our Evaluations Team at DPM Research.

Would you like more information? Fill in the form and we'll be in touch.

Skills Training Atlantic Canada is a fully funded program while space is available.