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.
Classroom Delivery: In-person instruction that takes place at a college campus.
Online Delivery: Content is delivered entirely online through self-directed components, allowing you the flexibility to learn anytime from wherever you are.
Remote Delivery: Technology-enabled virtual instruction that takes place outside of a physical classroom. Remote delivery includes some form of scheduled real-time virtual classes or drop-in times, as well as self-directed components.
Hybrid Delivery: Instruction that includes a combination of online or remote delivery, and some classroom activities.
Not all courses are offered each term.Spring 2021 registration opens February 1, 2021. Fall 2021 registration opens July 5, 2021.