Description

:Examination of the regulations and best practices related to providing safe food to customers. Strategies for the assessment and reduction of risk of food poisoning and infection as well as physical and chemical hazards. Impact of public health policies on stakeholders and consumers.

Course Component: Lecture

Posting limited to:

Professeur à temps-partiel régulier / Regular Part-Time Professor

Date Posted (YYYY/MM/DD):

2026/06/02

Applications must be received BEFORE (YYYY/MM/DD):

2026/07/03

Expected Enrolment:

25

Approval date:

2026/06/02

Number of credits:

3

Work Hours:

39

Hourly Rate:

Enseignement / Teaching: $239.47 (2024-2025)

The academic year starts on September 1 and ends on August 31.

These rates do not included vacation pay nor statutory pay.

These rates will be applied until a new collective agr...