Sanitation and Safety (ODE)

Course description

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 Food Service Worker are explored including fire safety, managing safety hazards, prevention of common injuries, and an introduction to first aid.

Contact ol@georgiancollege.ca or call 705.722.1500 for more information.