Sanitation and Safety

Code: OLRN1276

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

Build courses into a credential

This course is part of the following microcredential(s):


Credit transfer

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


 
Start Date
Day/Time
Delivery
Campus
Cost
Availability
Start Date: Sep. 8, 2020
Day/Time:
Delivery: Fully Online – OntarioLearn
Campus: Doon (Kitchener)
Cost: $407.50
 
End date: Dec. 15, 2020
Hours: 42
Credits: 3
Prerequisites: None
Corequisites: None
Equivalent to: 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.

Start Date: Nov. 2, 2020
Day/Time:
Delivery: Fully Online – OntarioLearn
Campus: Doon (Kitchener)
Cost: $407.50
 
End date: Feb. 8, 2021
Hours: 42
Credits: 3
Prerequisites: None
Corequisites: None
Equivalent to: 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.

Registration dates

Winter 2021 registration opens November 2, 2020. Spring 2021 registration opens February 1, 2021.