Course Code
BPA103
Course Credit
3
This course will provide students with basic sanitation principles and practices in a, operation. Students will learn about personal protective equipment, proper clothing attire, equipment safety and protecting others in the workplace. Students will take Workplace Hazardous Material Information System (WHMIS) as well as Hazardous Analysis and Critical Control Points (HACCP) used in the food industry. Students will learn about safe food handling practices, allergies and food consumption related safety concern.