Course Catalogue

Worker Health and Safety Awareness

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This course introduces the responsibilities of workers, supervisors, and employers under the Occupational Health & Safety Act and the worker’s role in health and safety. Worker rights are explained as well as the roles of safety representatives and Joint Health and Safety Committees (JHSC’s). Learners will identify common workplace hazards and control strategies, and understand where to find more information. This course meets the requirements for Ontario Regulation 297/13 S.1(3)

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WHMIS 2015

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This course introduces the Workplace Hazardous Materials Information System (WHMIS) 2015, including the newly adopted criteria of the Globally Harmonized System for the Classifying and Labelling of Chemicals (GHS). Learners will understand the information presented on hazardous product labels and within Safety Data Sheets, the pictograms for hazard categories, the general precautions required under each category, and the responsibilities of workers and others under WHMIS 2015.

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Lock Out Tag Out

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This course identifies the hazards associated with energy and energized equipment and methods for controlling hazardous energy. Learners will identify types of energy commonly found in the workplace, appropriate lockout devices, the procedural steps to safe individual lockout, group lockout, and responsibilities of workers and others as it pertains to controlling hazardous energy. This course is based on the principles of CSA Z460-13: Control of Hazardous Energy.

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Infection Prevention and Control

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This course explains hazards associated with pathogens when exposed to blood or other body fluids. Learners will understand types of bloodborne pathogens, routes of transmission, universal precautions, post-exposure control measures, and exposure reporting.

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Fundamentals of Safe Food Handling

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This course is intended for those working in or entering food service, hospitality, food retail or other fields in which food handling is required. The course covers critical topics including: • Legal requirements for safe food handling, • The roles of local boards of health, Public Health Inspectors and others • Foodborne Illness • Safe Food Handling and Preparation • Receiving, Storage and Display of Food and Food Service Supplies • Facility and Equipment Considerations • Pest Control •

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