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 micro-credential(s):


Credit transfer

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


Delivery Options

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.

 
Start Date
Day/Time
Delivery
Campus
Cost
Availability
Start Date: Jul. 2, 2021
Day/Time:
Delivery: Fully Online – OntarioLearn
Campus: Online
Cost: $407.50
 
End date: Oct. 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

Not all courses are offered each term.

Fall 2021 registration opens July 5, 2021. Winter 2022 registration opens November 1, 2021.