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Sanitation and Safety

Focus on preventing food-borne illness within the health care institutional setting. Course addresses special regulations and acts governing food service and strategies involved in proper food handling and control of contamination. Emphasis also on food safety and quality assurance programs such as HACCP. Safe working environments for the FSW are explored including fire safety, managing safety hazards, prevention of common injuries, and an introduction to first aid. FOOD SERVICE WORKER PROGRAM - Complete program application Prerequisite: OL433 Introduction to Nutrition