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
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.
Credit transfer
Have you taken this course or an equivalent course? Contact the Credit Transfer Office.
Ends: Apr. 22, 2025
Ends: Jun. 9, 2025
Registration dates
Not all courses are offered each term.
Winter 2025 registration opens November 4, 2024. Spring 2025 registration opens March 17, 2025.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