In this course, students learn the basic rules of personal hygiene, the necessity of maintaining a clean establishment, how to maintain kitchen and tabletop equipment, and assess the nature and dangers of chemical cleaning agents and pesticides.
Students will learn to work in a safe manner so as to prevent accidents or injuries, and how to identify the causes of food poisoning and the means of eliminating the dangers of food contamination and poisoning in a restaurant environment. Students will gain a working knowledge of the Canadian Restaurant and Foodservices Association (CRFA) Sanitation Code and its application in the industry.
