Course description

Focus on preventing food-borne illness within the health care institutional setting. Course addresses special regulations governing food service and strategies involved in proper food handling, control of contamination. Emphasis also on food safety, quality assurance programs such as HAACCP. Safe working environments for the FSW are explored including fire safety, managing safety hazards, prevention of common injuries, and an introduction to first aid.

Course details

Hours: 42
Credits: 3
Prerequisites: None
Corequisites: None

Please note: This course is offered through OntarioLearn. To review important information such as textbook, exam and grade information, visit the OntarioLearn Information web page.

Build courses into a credential

This course is part of the following micro-credential(s):


Credit transfer

Have you taken this course or an equivalent course? Contact the Credit Transfer Office.

Dates
Day/Time
Delivery
Campus
Cost
Availability
Starts: Sep. 10, 2024
Ends: Dec. 17, 2024
Day/Time:
Campus: Online
Cost: $409.50
Starts: Nov. 1, 2024
Ends: Feb. 7, 2025
Day/Time:
Campus: Online
Cost: $409.50

Registration dates

Not all courses are offered each term.

Fall 2024 registration opens July 22, 2024. Winter 2025 registration opens November 4, 2024.

Delivery options

In person: classes held in person on a campus/site in a classroom/lab/shop/studio for the course duration

Online - Asynchronous: ​100% online delivery, no scheduled day or time course requirements with the instructor, assigned due dates

Online - Synchronous: 100% online delivery, scheduled day and time course requirements with the instructor, assigned due dates

Hybrid: any combination of in person, timetabled, on campus, online, and hyflex delivery