Students explore the fundamentals of workplace safety to ensure compliance with standard procedures and policies. Through hands-on training, they acquire skills in adhering to WorkSafe BC guidelines when using tools and equipment, practicing safe lifting techniques, and applying personal safety and emergency procedures, including cleaning techniques. Students learn to identify and apply principles of WHMIS, HACCP, and FOODSAFE Level 1, emphasizing food handling, sanitation, and worker safety in various food service roles. At the end of this course students will be prepared to take the FOODSAFE Level 1 certification test.
Prerequisites
Course type
This course is offered as part of a VCC program and cannot be taken individually.
International students: Eligibility is determined at the program level. Visit the program page for international student requirements and application information.
- Workplace Violence and Personal Safety Preventing Injury First Aid WHMIS/ HACCP (Hazardous Analysis and Critical Control Points) Emergency Procedures Lockout Inroduction to FOODSAFE Food Service Illness and Injury Receiving and Storing Food Preparing Food Serving Food Cleaning Indigenous Perspectives on Health and Wellness Cultural Awareness
Course schedules
Select your program to see the available course schedules.
How to take this course
This course is offered as part of a VCC program only.
Contact us
If you have any questions, please email at [email protected].
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.