This course will examine current provincial legislation dealing with food and food premises. The provisions will be examined in detail, especially as they relate to the protection of foods. An examination of the major types of food products will be included, with special emphasis on spoilage and preservation of food. Particular emphasis will be applied to high-risk foods such as meat, milk, and dairy products.
Weekly Contact: Lab:0.5 hrs. Lecture:3 hrs.
GPA Weight: 1.00
Course Count: 1.00
Billing Units: 1