Occupational Health and Safety for the Food Processing Industry - Condensed

Code: OHS1120

Course description

This course will address the need identified in the food processing industry for increased awareness to hazardous situations and the resulting reduction of workplace injuries and accidents. Upon completion of this course, students will have an understanding of the obligations, rights and responsibilities of employees, supervisors/managers and employers and how to effect change in their future workplaces toward Health and Safety regulatory compliance. The students will navigate the legislative framework specific to health and safety in the food manufacturing industry and incorporate techniques to address hazard recognition and potential for accidents. Students will be able to respond to and record the legal, economical, technical, and personal dimensions associated with hazard awareness in the food processing industry.

Course details

Hours: 15
Credits: 1
Prerequisites: None
Corequisites: None

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Credit transfer

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Fall 2019 registration opens July 8, 2019. Winter 2020 registration opens November 4, 2019.