Course Code: NUTR 151
Academic Year: 2020-2021
The principles and standards of food safety and occupational health and safety in the foodservice industry are taught in this course. Students take the Canadian course for Advanced Food Safety Training, ADVANCED.fst, and learn the steps involved in creating a Hazard Analysis Critical Control Point (HACCP) plan. Students learn to identify occupational hazards in the foodservice industry and receive training in Workplace Hazardous Materials Information System (WHIMIS). Allergies, sensitives and intolerances are also reviewed, with a focus on how to identify allergens and manage risk of cross-contamination in a foodservice environment. Throughout the semester, students practise the skills associated with both food and occupational safety.