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 OntarioLearn.
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