COURSE NAME: FWS115 Sanitation and Safety COURSE DESCRIPTION PLAR INFORMATION COURSE LEARNING OUTCOMES

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COURSE NAME: FWS115 Sanitation and Safety Credit Value: 2 Total Course Hours: 30 Prerequisite Course(s): None Corequisite Course(s): None COURSE DESCRIPTION This is a basic course covering essential

1 COURSE NAME: FWS115 Sanitation and Safety Credit Value: 2 Total Course Hours: 30 Prerequisite Course(s): None Corequisite Course(s): None COURSE DESCRIPTION This is a basic course covering essential skills required to handle food and equipment in a safe manner that prevents contamination and food borne illness. Topics covered include: Personal Hygiene, Factors of Food borne Illness, Safe Food Handling Techniques, Legislation, Hazard Awareness, Safe Work habits, Fire Hazards, and WHMIS. PLAR INFORMATION This course is eligible for Prior Learning Assessment and Recognition. Students are advised to discuss options with their program coordinator. COURSE LEARNING OUTCOMES Upon completion of this course, the student will have reliably demonstrated the ability to: 1.0 Demonstrate an understanding of practices for proper for personal hygiene. 1.1 Describe personal hygiene and grooming practices which are appropriate to food services. 1.2 Explain the role of good personal hygiene in the prevention of foodborne illness. 1.3 Describe personal sanitary practices as stated in the Food Safety Code of Practice (Canadian Restaurant and Foodservices Association). 1.4 Demonstrate proper handwashing techniques. 1.5 Explain the reason for and use of universal precautions techniques. 1.6 Explain the role of the Food Service Worker in preventing the spread of infection to residents and co-workers (e.g., Norwalk virus, influenza, common cold). 2.0 Identify and describe the factors associated with foodborne illness. 2.1 Describe the different types of microorganisms that cause food borne illness, their sources, the conditions which support their growth and the basic methods of control. 2.2 Describe causes and symptoms of foodborne illness including non-food contaminants such as Hepatitis A and chemicals. 2.3 Describe the impact of foodborne illness in Long Term Care (LTC) homes. 2.4 Identify potentially hazardous foods and describe the methods of protection against contamination (e.g., covering, sneeze guards). 2.5 Describe the role of the Food Service Worker in minimizing the risk of foodborne illness. 2.6 Describe procedures necessary to prevent contamination in various areas of the kitchen, serveries, and dining rooms. 2.7 Identify why insects and rodents are a problem and how to effectively control them. 2.8 Identify the role of the Public Health Inspector in the in the food service operation. 3.0 Demonstrate an understanding of safe food handling techniques. 3.1 Recognize the impact of the Food Premises Regulation, and the Food Safety Code of Practice, on their daily practice. 3.2 Identifies and describes the principles of Hazard Analysis Critical Control Point (HACCP). 3.3 Identify appropriate safe food-handling techniques. 3.4 Distinguish between clean, sanitary, and sterilized. 3.5 Identify the recommended safe FWS Page 1

2 temperatures required for food preparation, cooking, holding and storage. 3.6 Explain effective sanitary practices in storing and serving food, including transporting. 3.7 Explain the proper procedures for storage of equipment and smallwares. 3.8 Discuss how to clean and sanitize equipment using a three compartment sink. 3.9 Describe the proper procedure to set up, operate and clean the dishwasher Describe the proper procedure for cleaning and sanitizing stationary equipment Practice sanitary collection and disposal of food waste and garbage Describe the procedure for handling of plate waste in the dining room Demonstrate an understanding of proper recycling procedures in theory and in practice. 4.0 Demonstrate an awareness of legislation. 4.1 Describe the steps to take when an accident occurs, including completion of forms (incident reports). 4.2 Describe the role of the home s Joint Health and Safety Committee. 4.3 Describe the potential role of a Food Service Worker on a Joint Health and Safety Committee. 4.4 Identify the employer and employees' responsibilities as outlined in the Occupational Health and Safety Act. 5.0 Identify safety hazards. 5.1 Identify common causes of accidents in food service. 5.2 Identify hazardous situations, understand the importance of reporting them, and be able to implement corrective action. 5.3 Demonstrate an understanding of proper body mechanics to prevent strain and injury (e.g., lifting, turning, pushing, pulling). 5.4 Identify hazardous practices and conditions in food service that can cause strains, cuts, burns, falls, slips, electric shock and fire. 5.5 Demonstrate an understanding of the effects of fatigue, stress, and emotions on health and safety, and describe steps to manage them. 5.6 Understand the importance of seeking first aid when an injury occurs. 6.0 Apply safe habits. 6.1 Explain the need for safe work practices and a safe work environment. 6.2 Demonstrate an understanding of the importance of wearing protective clothing, footwear, and personal protective equipment. 6.3 Describe guidelines for safety when working with equipment. 6.4 Operate and clean kitchen equipment and utensils safely. 6.5 Identify potential home emergencies and employee s responsibilities in such situations as power failure, standard emergency codes. 7.0 List causes of fires in food service. 7.1 Describe ways to prevent fire. 7.2 List steps to follow in case of fire. 7.3 Describe different types of fire extinguisher equipment and their use. 7.4 Demonstrates an understanding of the employee s responsibility in their organization s fire plan. 7.5 Explain the basic function of automatic extinguishers. 8.0 Demonstrates an understanding of WHMIS. 8.1 Identify and describe the various components of WHMIS: MSDS, labeling, hazard symbol identification, first aid, protective equipment. 8.2 Describe the role of the employee as relates to WHMIS. 8.3 Recognize hazardous materials used in food service operations and methods of proper storage and handling. 8.4 Identify and describe the use of personal protective equipment required when using hazardous substances. 9.0 Demonstrate an understanding of quality improvement in sanitation and safety. 9.1 Identify the benefits of a team approach to managing incidents/accidents. 9.2 Recognize resident/family expectations related to sanitation and safety and understand the role of the Food Service Worker in upholding home standards. 9.3 Understand the role of the Food Service FWS Page 2

3 Worker in Quality Improvement and Risk Management activities (e.g., temperature audits, cleaning schedules, calibrating thermometers). GENERAL EDUCATION This is not a General Education course. PROGRAM VOCATIONAL OUTCOMES This course contributes to the following Ministry of Training, Colleges and Universities approved program vocational learning outcomes (PVLO): Food Service Worker 2.Provide a safe and healthy dietary environment by adhering to Government and Departmental regulations relating to food safety while utilizing injury and hazard prevention strategies. ESSENTIAL EMPLOYABILITY SKILLS OUTCOMES This course contributes to the following Ministry of Training, Colleges and Universities approved essential employability skills (EES) outcomes: 1. Communicate clearly, concisely, and correctly in the written, spoken, and visual form that fulfils the purpose and meets the needs of the audience. 4. Apply a systematic approach to solve problems 5. Use a variety of thinking skills to anticipate and solve problems 6. Locate, select, organize, and document information using appropriate technology and information systems. 7. Analyse, evaluate, and apply relevant information from a variety of sources. 8. Show respect for the diverse opinions, values, belief systems, and contributions of others 10. Manage the use of time and other resources to complete projects. 11. Take responsibility for one s own actions, decisions, and consequences. EXTERNAL COURSE ACCREDITATIONS AND CONDITIONS COURSE EVALUATION Assignments (3 assignments@ 25%) 75% Final Exam 25% PROGRAM SPECIFIC GRADING Per College Grading System FWS Page 3

4 GRADING SYSTEM A+: % B+: 77-79% C+: 65-69% D: 50-54% S - Satisfactory A: 85-89% B: 73-76% C: 60-64% F: 0-49% I - Incomplete A-: 80-84% B-: 70-72% D+: 55-59% F - Repeat course *For a complete detailed description please refer to the College website. LEARNING RESOURCES Required: Canadian Restaurant and Foodservices Association. Food Safety Code of Practice. (Most current edition). Other electronic materials as assigned, available through the course website (ilearn/d2l). Resources listed on the course outline support the achievement of learning outcomes, and may be used throughout the course to varying degrees depending on the instructor s teaching methodology and the nature of the resource. LEARNING ACTIVITIES Individual Assignments DELIVERY MODE Correspondence ACADEMIC POLICIES Academic Integrity Academic Appeal Academic Attendance Grading and Assessment For academic policies please see: COLLEGE POLICIES Protecting human rights in support of a respectful college community For college policies please see: STUDENT SUCCESS SERVICES FWS Page 4

5 YOUR SUCCESS MATTERS! We offer comprehensive, student-focused services designed to help you succeed. Canadore is committed to Student Success and offers CONFIDENTIAL services to help you in your studies. We offer: Study skills workshops Peer tutoring Career guidance Mental health and wellness tips and strategies Resource centre Assistive devices The ultimate goal of Student Success Services is to support students so they can achieve success academically, in their career aspirations, and in their personal lives. Please don t hesitate to drop by C262 or to book an appointment please call ext FIRST PEOPLES' CENTRE: We offer a culturally safe environment where our student focused services provide you with the following CONFIDENTIAL services: One on one counselling Elder in residence Peer tutoring Peer mentorship Lunch & learn workshops on study skills, self-care, life skills Resource Centre Drop by our offices at C254 College Drive, E101 Commerce Court or call Ext College Drive / 5647 Commerce Court. WAIVER OF RESPONSIBILITY Every attempt is made to ensure the accuracy of this information as of the date of publication. The college reserves the right to modify, change, add, or delete content. HISTORICAL COURSE OUTLINES Students use course outlines to support their learning. Students are responsible for retaining course outlines for future use in applications for transfer of credit to other educational institutions. FWS Page 5

COURSE NAME: PNE237 Pathophysiology I COURSE DESCRIPTION PLAR INFORMATION COURSE LEARNING OUTCOMES

COURSE NAME: PNE237 Pathophysiology I Credit Value: 4 Total Course Hours: 56 Prerequisite Course(s): IAP100, IAP120 Corequisite Course(s): none COURSE DESCRIPTION This course provides the learner with