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Course Description

Focus on preventing food-borne illness within health care institutions with emphasis on legal requirements, food handling, contamination control, quality assurance, fire safety, injury prevention, and basic first aid.

Prerequisites

None

Equivalents

None

Course Hours

42

Credit Value

3

Applies to the following Programs

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This course is not open for registration at this time.

If it is part of a program (listed at the bottom left), you may visit the program page to review the schedule of course offerings.

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