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.
Software Requirements: Word Processor.
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.
We are currently maintaining a waitlist for this course. If you would like your name added to the waitlist, please contact the Registration Call Centre at 905.721.3000.
Unfortunately, registration is no longer available for this course. Please check the upcoming semester or feel free to browse our website for other courses of interest. You may also click on the link above this course on the course detail page to be notified when a new class is added.
We are currently maintaining a waitlist for this course. If you would like your name added to the waitlist, please contact Enrolment Services at 905.721.3000.
|11150||01-NOV-19 to 07-FEB-20||12:00 am - 12:01 am||42||Monthly Intake Online||$367.60|
|11160||02-MAR-20 to 08-JUN-20||12:00 am - 12:01 am||42||Monthly Intake Online||$367.60|
|11148||02-JUL-20 to 08-OCT-20||12:00 am - 12:01 am||42||Monthly Intake Online||$367.60|