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Sanitation and Safety

Code:
FSW 1583

Focus on preventing food-borne illness within the health care institutional setting. Course addresses special regulations and acts governing food service and strategies involved in proper food handling and control of contamination. Emphasis also on food safety, and quality assurance programs such as HACCP. 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:

Software Requirements: Word Processor.


Textbooks:

  • Winter - None required
  • Fall - None required
  • Spring/Summer - None required

This course is part of the following program(s):

Note: Clicking on any of the following links will take you to the program of studies where you can obtain more information or choose additional courses for your shopping cart.

Scheduled Dates

CRN Day Date Time Hours Location Fee Availability
1115001-NOV-19 to 07-FEB-2012:00 am - 12:01 am42Monthly Intake Online $367.60
1116002-MAR-20 to 08-JUN-2012:00 am - 12:01 am42Monthly Intake Online $367.60
1114802-JUL-20 to 08-OCT-2012:00 am - 12:01 am42Monthly Intake Online $367.60
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