Topics covered include types and sources of food hazards and factors affecting safety of food products. Special emphasis will be given to the development, implementation, and maintenance of the HACCP program. The concepts of the SQF and BRC programs and their certification procedures are also discussed.
The Food Service Worker plays a vital role in the healthcare Industry. The range of responsibilities and duties of the Food Service worker is multifaceted. In this course students will explore Food Service Operations, aspects of Quantity Food Preparation, Quality Management, Risk Management, ethical Issues, Canadian Food Regulations, food service, nutrition and sanitation practices, customer service and communications.
In this program stages of food service are examined: purchasing, receiving, production, inventory, delivery, and service.