Food Health and Sanitation
Course number: 744-103
Course length: 19 hrs
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.
- In Person
Programs this course is part of: