Program Overview

Sanitation & Safety for Meat Processing

Overview

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.

Admission Requirements

You may enroll in a Continuing Education course at Canadore College if you are 19 years of age or older or if you have earned an Ontario Secondary School Diploma/Ontario Secondary School Graduation Diploma or equivalent.

Registration

We recommend that you use a computer to complete the online registration process as you may encounter an error if using a device such as a phone or tablet.

What You Need

Most college level courses require textbooks; textbooks are not included in the course fees. It is the student’s responsibility to purchase any required textbooks.

Learning Outcomes

Learning outcomes represent culminating demonstrations of learning and achievement. In addition, learning outcomes are interrelated and cannot be viewed in isolation of one another. As such, they should be viewed as a comprehensive whole. They describe performances that demonstrate that significant integrated learning by graduates of the program has been achieved.

• Program Information
  • Overview
  • Admission Requirements
  • Registration
  • What You Need
  • Learning Outcomes
  • Experiential Learning

Program Details

• Code: MPF115
• Type: Part-Time
• Intake:
• Campus: Online
• Duration: 14 weeks

Additional Information

• This course is part of the Continuing Education program at Canadore College.
• The course is designed to provide students with essential skills required to handle food and equipment in a safe manner.
• The course covers various topics, including Personal Hygiene, Factors of Food borne Illness, Safe Food Handling Techniques, Legislation, Hazard Awareness, Safe Work habits, Fire Hazards, and WHMIS.