* This is a 7 week condensed course.

This course focuses on preventing food-borne illness within the health care environment. Safe food handling practices and regulations and acts governing food service are emphasized. Quality improvement and risk management programs such as HACCP are also discussed. Safe working environments for the FSW are explored including fire safety, managing safety hazards, prevention of common injuries, and an introduction to first aid.

Notes:

This is a 7 week condensed course.

Component of “Food Service Worker Certificate Program”.
This certificate program has been developed to meet the Standards set by the Ministry of Health & Ministry of Community & Social Services.

Course Delivery Method:

This course is delivered Online Asynchronously. For more information on the delivery methods, click here.