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This 30-hour training equips participants with the knowledge to apply OSHA safety and health standards, policies, and procedures in the workplace. Participants will learn to use OSHA regulations to develop or enhance an effective safety and health program, identify common violations, and implement corrective actions to maintain compliance and ensure workplace safety.
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Illinois regulations require food establishments to have at least one certified food protection manager (CFPM) on staff. This course uses the ServSafe program developed by the National Restaurant Association.
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On April 9, 1865 and after four long years of war, Confederate General Robert E. Lee surrendered to U.S. General Ulysses S. Grant at Appomattox, Virginia officially ending the American Civil War. This class examines the events that led to Lee's retreat out of the trenches of Petersburg, the surrender, the terms of the agreement, the impacts on the armies, and the reaction from the nation.
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The contemporary workforce is distinctive, with five generations actively participating in business. Each generation has been shaped by unique circumstances, contributing to a wide range of attitudes and behaviors in the workplace. This workshop will provide valuable insights on how to align the multigenerational workforce with the organization's vision and strategy, offering constructive ideas to help achieve this goal.
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