vcc.ca
RSCR 0611: Work Health and Safety
Effective date
September 2026
Department
Community & Career Education
School
Arts and Sciences
Description
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.
Credits
3.0
Year of study
Below Grade 10 Equivalency
Prerequisites
None
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Comply with standard workplace safety procedures and policies consistently.
- Follow WorkSafe BC guidelines and regulations when using tools and equipment.
- Practice safe lifting, bending and carrying procedures regularly.
- Apply personal safety and emergency procedures regularly.
- Identify basic WHMIS and HACCP principles.
- Identify and apply FOODSAFE Level 1 principles in a food service environment.
- Recognize how to foster cultural safety in the workplace.
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 37.5
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 12.5
Total Hours: 50
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 12.5
Total Hours: 50
Instructional Strategies
Instructional strategies include but are not limited to: lecture, classroom discussion, online learning, video's, demonstrations, experiential learning, lab learning, peer collaboration, role playing, formative assessments, case studies, and practice.
Grading System
Satisfactory/Unsatisfactory
Passing grade
S (50%)
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Participation |
20 |
Checklist to evaluate active participation in learning |
|
Quizzes/Tests |
20 |
Verbal or written |
|
Final Exam |
30 |
Practical assessment to gauge application of skills |
|
Other |
20 |
Practical assessment using daily/weekly checklists |
|
Reflect |
10 |
|
Course topics
- 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
Notes:
- Course contents and descriptions, offerings and schedules are subject to change without notice.
- Students are required to follow all College policies including ones that govern their educational experience at VCC. Policies are available on the VCC website at:
https://www.vcc.ca/about/governance--policies/policies/. - To find out if there are existing transfer agreements for this course, visit the BC Transfer Guide at https://www.bctransferguide.ca.