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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.
Software Requirements: Word Processor.
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Course Filled to Capacity. Unfortunately, registration is no longer available for this course. Please check the upcoming intakes or feel free to browse our website for other courses of interest.
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