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This course focuses on preventing food-borne illness within the health care environment. Safe food handling practices and regulations and acts governing food service are emphasized. Quality improvement and risk management programs such as HACCP are also discussed. Safe working environments for the FSW are explored including fire safety, managing safety hazards, prevention of common injuries, and an introduction to first aid.

Due to COVID-19 related restrictions on student work placements, registration into the courses in the Food Service Worker program is currently restricted. For more information and to find out whether you may be eligible to register in this course, please visit www.lambtoncollege.ca/FSWK.

Textbooks

There is no required textbook for this course.

Please note: There may be required software or other resources for this course. Please be sure to check the course outline when you first log in to the course.

Host Course Code: LO-HLTH8521
Host Course Name: Sanitation and Safety

Notes

PLEASE NOTE: Sections with a Q at the end (e.g. Section 70Q) are 7 week courses. If you wish to take the standard 15 week version of a course, please choose the option without a Q at the end of the section number (e.g. Section 70).

Start Date

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