Course Code: NUTR 151
Academic Year: 2026-2027
The principles and standards of food safety and occupational health and safety in the food service 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 food service industry and receive training in Workplace Hazardous Materials Information Systems (WHMIS). Students also take the Allergens Training Course (Allergen Risk Management) where food sensitives and intolerances are also reviewed, with a focus on how to identify allergens and manage risk of cross-contamination in a food service environment. Throughout the semester, students practice the skills associated with both food and occupational safety.