Food Health and Sanitation

Course number: 744-103

Course length: 19 hrs

Course description:

This course addresses the interpretation and application of the GNWT Health Regulations for food service operations. The course focuses on personal hygiene, the safe handling and storing of food items, and production area sanitation for the prevention of food-borne illness. Hazard Analysis Critical Control Point (HACCP) is also introduced. Students will be required to take part and pass the FoodSafe Level 1 course as part of this course.

Course delivery:

In Person

Programs this course is part of:

Camp Cook