Online full-time programs are offered as either Daytime, or a combination of Evenings and Saturdays. Check your program Dates and Times to see what the program commitment will be.
Humber’s Food and Nutrition Management diploma program prepares you for a supervisory role that combines the dynamic world of food service with the expanding world of health care. This is an ideal program if you:
Our faculty has extensive industry experience and will prepare you for a career through a variety of courses taught in flexible classroom spaces, state-of-the-art culinary lab facilities, simulation spaces and online learning. This blend of course delivery methods reduces the number of days you are required to attend campus.
You will have the opportunity to join the Canadian Society of Nutrition Management (CSNM). With a student membership, you will build on your networking skills in the foodservice and hospitality sector and have the opportunity to apply for association-sponsored bursaries and scholarships.
Both the Food and Nutrition Management program and the Nutrition & Healthy Lifestyle Promotion program share a common first year of study. Qualified graduates can earn the Nutrition & Healthy Lifestyle Promotion diploma with two additional semesters of study. Earn two diplomas in three years! This may help streamline career aspirations.
Our program is recommended if you are starting your career path, are currently working in the food service or health-care industries, or if you have a background in culinary arts or hospitality.
This industry has a high demand for qualified candidates.
Upon successful completion of the program, a graduate will:
Plan menus to accommodate the nutritional, dietary and medical needs, cultural and religious requirements, and personal preferences of clients |
Manage handling, preparation and service of food to ensure compliance with relevant legislation, policies, procedures, and industry best practices for health, safety, sanitation, quality assurance and client satisfaction
Manage nutritional needs of diverse clients in health care and other food service settings in collaboration with or under the direction of health care professionals
Support others to work professionally and ethically in accordance with industry, organization and legal standards
Monitor relevant local, national and global trends, emerging technologies, changes to legislation and best practices to enhance work performance and inform the management and delivery of food and nutrition services
Deliver customer service that anticipates, meets and/or exceeds individual expectations and is consistent with organization standards and objectives |
Contribute to the hiring, coaching, training, scheduling, supervision and performance management of department staff in accordance with human resources, labour relations, workplace health and safety, and industry best practices
Apply industry best practices, financial constraints, and principles of social responsibility and environmental sustainability to inventory management and procurement of goods and services
Contribute to the analysis of food and nutrition services and operations, and the implementation and evaluation of changes, to support continuous improvement
Contribute to the planning and administration of budgets consistent with organization objectives and legal requirements for nutrition and food service departments |
Select and use information and industry-specific technologies to enhance individual work performance and the management and delivery of food and nutrition services |
Promote food and nutrition services and healthy living to support marketing plans and the general well-being of clients |
are a valuable way to gain practical and professional skills in the field and build contacts. You will complete a five-week full-time field experience in the health-care foodservice industry.
Field experiences take place at the end of the fourth semester. Possible locations include:
Work-integrated learning opportunities prepare you for your future career. You will apply what you’ve learned in class and in real-world environments through a wide range of academic, community and industry partnerships. These work-integrated learning opportunities may include field experiences, professional practicums and co-operative education.
A field experience offers students an opportunity to engage in intensive experiences related to their field of study or career goals to build their skills, knowledge and abilities. Field experiences may be paid or unpaid.
Programs requiring a professional practicum offer practice-based experience or work hours for a professional license or certification. Students work under the direct supervision of an experienced professional. Placements are unpaid.
Students in co-op programs gain experience through paid work terms in their field of study that become progressively more complex as their skill level increases.
Students in co-op programs gain experience through paid work terms in their field of study that become progressively more complex as their skill level increases. The co-op portion of this program is optional.
If you would like to learn more about work-integrated learning at Humber, visit WIL AT HUMBER
Humber maintains strong partnerships within the community - and is the preferred choice by many agencies and facilities due to the outstanding reputation of the Faculty of Health Sciences & Wellness.
This program is recognized by the Canadian Society of Nutrition Management. Organizations within this industry comment on how thorough and diverse the Humber program is. There are opportunities for graduates straight out of placement, including opportunities for supervisory roles. Specifically there is a high demand for candidates in long term care, hospitals, and retirement facilities.
The practical components of this program are delivered in state-of-the-art culinary labs, ensuring you gain all the required technical and employability skills for your future career.
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Students will receive hands-on experience in our Centre for Innovation in Health & Wellness. Drawing on the expertise of Faculty of Health Sciences & Wellness faculty and students, the CIHW offers a range of programs, services, and events for MAKING HEALTHY HAPPEN within the Humber community.
Food & Nutrition Management students have the opportunity to participate in and host many events throughout the year. Program events give students the chance to connect with industry professionals and put what they are learning into practice.
Courses are taught by faculty with vast industry experience which will prepare you for a role that combines the dynamic world of food service with the expanding world of health care. Practical training takes place in state-of-the-art culinary lab facilities and is reinforced through work placements.
Experience a number of interesting and unique courses within the program such as:
In this course, students continue to develop their culinary skills and integrate their knowledge of macro and micronutrients and the functionality of different foods to create healthier food products. Students learn how to modify recipes based on various criteria including: nutritional profiles, cost, interaction of ingredients, culinary techniques, allergens, and specific dietary requirements and preferences. Students also focus on sensory evaluation, to explore the impacts of food on each of the 5 senses. This knowledge is then applied to recipe development, preparation, menu planning and service for specific populations.
Dietary and nutrient needs change throughout the lifecycle, and at each stage there are specific challenges and concerns to consider and manage. This course examines the physiological changes and the importance of nutrition throughout the lifecycle, including childhood, adolescence and aging adults. This course has a significant focus on gerontology and students learn about the unique challenges associated with aging and nutrition for the elderly. Students explore the nutrition related challenges for seniors living at home and for foodservice in retirement and long term care settings.
The menu is every foodservice operation's strategic plan. Menu planning skills are paramount in any foodservice organization as the menu is the key driver in each system and critical to optimizing the health of customers/patients/residents. In this course, students gain the practical, step-by-step knowledge required to design an institutional menu rotation that incorporates nutritional requirements for clients with regular, therapeutic and texture modifications. Students gain a working knowledge of Canadian legislation, regulations and guidelines relevant to menu planning for the healthcare and education sectors. The tools used in nutritional and cost analysis to develop solutions for modifying menus to meet established targets, are introduced. Students also learn how to incorporate key themes and marketing and promotion strategies for menus to sell their suitability to their target customer groups.
Do you love food? Do you care about helping people? Have a keen interest in the science of nutrition? Enjoy managing people in a fast-paced environment? If you are starting your career path or are currently working in the foodservice or health-care industries, or if you have a background in culinary arts or hospitality, this program may be for you.
What are our students saying about this program? Good things!
Culinary uniforms are a requirement of the program and have been included in the ancillary fees. Details will be provided after receipt of your tuition deposit.
BSc, BEd, DC
Dr. Elisse Greenspoon obtained her Honours Bachelor of Science in Medical Biophysics from the University of Western Ontario. She then went on to receive her Bachelor of Education from the University of Toronto. After a short career as a high school teacher, she decided that her true love was in the health field. She went back to school to become a Doctor of Chiropractic at the Canadian Memorial Chiropractic College. She has practiced as a chiropractor in Toronto since 2002 and she owns and operates a wellness clinic along with her chiropractor/naturopathic doctor husband in midtown Toronto. Elisse has been teaching at Humber and Guelph Humber part-time since 2009 and she truly loves combining her knowledge as a chiropractor and her skills as a teacher to teach professional health-focused students.
BSc, MPEd, RD
Lori has been working as a Registered Dietitian since 2005 focussing mostly in the areas of Eating Disorders, Type 1 diabetes, improving your relationship with food and body and more recently neurodivergent and LGBTQIA care. Lori completed her undergrad at the school formerly known as Ryerson University, did her dietetic internship at the Southeastern Ontario Comprehensive Internship and completed her Masters of Professional Education in Equity, Inclusion and Social Justice at Western University. Lori is a member of the Ontario College of Dietitians, Dietitians of Canada, Association for Size Diversity and Health and Weight Inclusive Dietitians in Canada.
BSc, RD
Maria Pelliccia worked for 15 years as a Clinical Dietitian in various healthcare settings such as long term care, complex continuing care, gastroenterology, surgical oncology and burns, prior to coming to Humber to become a teacher. Maria has a Bachelor of Science in Chemistry from York University and a Bachelor of Applied Science in Nutrition From Metropolitan University. Maria completed a post-graduate internship at Sunnybrook Health Sciences Centre. Maria has educated dietetic interns, nurses and doctors regarding the use of nutrition support in various patient populations. Maria's research and publications include: Role of the nutrition professional in high-risk obstetrics inpatient teams (Can J Diet Pract Res., 2013) and Enteral Nutrition Support Reduces the Necessity of Total Parenteral Nutrition to Reach Patient-Specific Caloric Goals Postpancreaticoduodenectomy (South Med J . 2015). Maria has been a full time faculty member at Humber College since 2013.
Since childhood, Chef Mark Jachecki has been exposed to the culinary life. As a boy, he was introduced to the wonders of the kitchen through the beloved German restaurant, Zum Rhein, located in Toronto on Lakeshore Boulevard West, which was owned by his father in the late 1970’s to early 1980’s. Chef Jachecki’s grandfather was also a Toronto chef at the prestigious Granite Club originally located on St. Clair Avenue West.
Those family influences led to the beginning his cooking career in the classic European tradition of a rigorous apprenticeship, at Toronto’s Regal Constellation Hotel (1987-1990). There, his affinity with the hotel’s Swiss chef and the classic French Escoffier methods he was being taught, inspired Jachecki’s own Swiss experience, at Gasthof Sternen hotel in Wettingen in 1991.
Upon his return to Canada later that year, Chef Jachecki took the lead as chef of dining rooms of The Estates of Sunnybrook (Vaughan Estate) for six years, before joining the award-winning restaurant 360 at the CN Tower for two years. In 1988, he was named the Executive Chef at one of Toronto’s premier hotels, The Westin Harbour Castle and was the chef of a successful Toronto catering company for seven years before joining Canyon Creek Chophouse as Corporate Executive Chef in 2007.
A Certified Chef de Cuisine (C.C.C. – American Culinary Federation), Chef Jachecki launched a consulting company – BARIK Consulting in 2012 which enabled him to move on to his own business and begin his teaching career. Chef Jachecki became a fulltime faculty member at Humber College in 2015, resides in Brampton, Ontario and is a member of Les Toques Blanches, The American Culinary Federation, Les Chaines de Rotisseur (Maitre Grillardin) and the Canadian Culinary Federation (CCFCC).
RD, MBA
Peter is a well-connected industry leader and a Registered Dietitian with a broad scope of knowledge and foodservice experiences. He provides a unique front-line perspective on foodservice that is focused on improved food quality outcomes. Peter’s experiences blend dietetics, culinary and business disciplines into his service focus.
His academic pathway includes completing the culinary diploma and 6,000-hour apprenticeship through Algonquin College in Ottawa. He graduated with a Bachelor of Commerce Honors Degree in Institutional Foodservice Management at the University of Guelph and also completed a dietetic internship. He holds a Masters of Business Administration from Wilfrid Laurier University and is also Lean Green certified.
Over his career he has worked in front-line healthcare (acute and long term care) roles in Ontario, Saskatchewan and British Columbia. Projects have included: major patient meal service transformations, system-wide culinary improvements to patient and retail dining, extensive experience in menu management and systems integration. He has worked in catering since the early 1980s, culminating in leadership roles in large-scale, complex special events.
Peter blends his experience and knowledge in planning effective foodservice solutions in comprehensive, changing environments; focused on delivering healthy, delicious food offerings to meet all discerning consumer tastes and preferences while keeping client needs in mind. He has provided culinary and nutrition expertise to several high profile Canadian food manufacturers. He works within the healthcare marketplace by assisting organizations in improving food quality while staying patient-centric.
Pierina is an experienced food service manager working in the nutrition, food & beverages industry. Skilled in customer service, catering, coaching, communication, baking, cooking, and team building. Pierina has worked with acute care, children (daycares), athletes with the Pan Am games of 2015 & most recently long term care. She is an active member of the Canadian Society of Nutrition Management.
CDE, RD
Prior to joining Humber as full-time faculty, Tracie shared her 20 years of practical experience across nutrition related business and patient focused care. She enjoyed many successful years in sales and marketing for prominent food and nutrition companies and then shifted into patient focused care in areas such as diabetes (adult and pediatrics), HIV and Hep C care, long term care, and complex continuing care. Tracie has a Bachelor of Applied Science in Food and Nutrition from Guelph University and completed a post-graduate internship at the Foothills Hospital in Calgary, Alberta. Tracie specializes in diabetes care and has been a Certified Diabetes Educator for over 15 years.
Qualified students in this program may apply to participate in experiential learning trips to the Mediterranean/Italy where students have a hands-on experience in food culture, diet and lifestyle of the Mediterranean.
Qualified students in this program may also apply to a study abroad service learning trip to contribute to a global community. Past service learning trips were to Nunavut and Nicaragua. In addition, eligible students have the opportunity to apply for a study abroad experiential trip to Peru.
Each year, we offer a variety of experiential learning trip opportunities for students to study abroad. Our annual short duration experiential trips in May are approximately two weeks in length. These faculty-led study abroad trips are confirmed in the Fall semester.
These trips vary each year and are subject to availability and eligibility requirements. Additional fees apply.
Food and nutrition management is a growing global industry. There is an increasing focus on health, nutrition and keeping fit for life. Careers in food and nutrition are essential and less resistant to external economic impacts. Our graduates have a wide range of career options including working in:
Potential jobs include:
Canadian Society of Nutrition Management (CSNM)
This program is recognized by the Canadian Society of Nutrition Management (CSNM) as an accredited program. Graduates may apply to become members.
Advanced Food Safety certification (ADVANCED.fst®)
Qualified students earn Advanced Food Safety certification (ADVANCED.fst®) as part of the program.
Additional requirements may apply.
Note: The requirements for the additional credential(s) are determined by the granting body, which is independent from the College. Students are encouraged to obtain the specific requirements directly from the granting body before enrolling.
In this video In this video, listen to industry experts speak to what a Food and Nutrition Manager is, learn about the industry and its future, hear from alumni and learn about advantages of Humber’s program!
The Humber Centres of Innovation Network demonstrates our strong commitment to providing an experiential learning environment for students. Students and faculty work with industry partners on real-world challenges to prepare them to become the innovative and strategic problem-solvers of tomorrow. Come to Humber and experience interdisciplinary learning across five COIs.
About the COIsHumber Launching Student Led Hearing Clinic
Mon, August 21, 2023
A multi-service clinic servicing the Humber community and area.
Academic Integrity Matters
Mon, August 14, 2023
What does academic integrity mean? What does it look like? Watch and listen to what these Faculty of Health Sciences & Wellness students are saying.
Operating Room Nursing - RN Certificate Program Approval
Tue, May 30, 2023
In May 2023, Humber College obtained program approval by the Operating Room Nurses Association of Canada.
No news at this time.
Every attempt is made to ensure that information contained on this website is current and accurate. Humber reserves the right to correct any error or omission, modify or cancel any course, program, fee, timetable or campus location at any time without prior notice or liability to users or any other Person.
Call 416-675-3111 or email enquiry@humber.ca. If you have already applied, be sure to check your application status on myhumber.ca.
Domestic applicants can book a one-on-one advising appointment with an admissions representative.
Contact the International Centre for information about full-time programs (including the International Graduate School), how to apply and to follow up on your submitted application.
Speak to the Program Co-ordinator about the course curriculum, projects and career options.
Tracie Sindrey, program co-ordinator
416.675.6622 ext. 5725
tracie.sindrey@humber.ca
Book a campus tour to take a closer look at what it's like to be a student at Humber.
Find out more about the student experience and everything that Humber has to offer Future Students.
for more info on Humber, including programs, special events and more!
Find an employer willing to sponsor you as an apprentice.
Contact the Ministry of Labour, Immigration, Training and Skills Development to register as an apprentice.
Work with your employer approximately one year before attending Humber.
If you’re in high school – grade 11 or 12 – you can earn co-op education credits through work placements in some skilled trades.
Applications to Humber are made through ontariocolleges.ca. Be sure to submit your application by the equal consideration deadline of February 1. You may apply after February 1, however, post-February 1 applications will be considered on a first-come, first-served basis depending on the availability of the space in the program.
To check program availability refer to the Campus/Availability listing on Humber’s program pages, search by availability, or ontariocolleges.ca.
To see where you are in the admissions process, visit the Admissions Road Map.
If you’re an international student, you can apply directly to Humber via our International Centre.
Get help narrowing down your program options or book a one-on-one pre-enrolment advising appointment with one of our Recruitment Officers.
Book a virtual appointment with a Student Mobility Advisor learn more about getting Transfer Credit(s) for previous post-secondary experience, Prior Learning Assessment and Recognition (PLAR), and Pathways options.
Admission selection is based on the academic criteria indicated. Meeting minimum eligibility requirements does not guarantee admission.
Admission selection is based on the following three requirements:
To be eligible for admission, you must possess the following:
or
or
Recommended
An applicant is considered a mature applicant if they have not completed secondary school or other postsecondary school, and will be 19 or older as of the first day of classes. Humber will invite you for testing to demonstrate that you meet all listed course requirements.
An applicant is considered a mature applicant if they have not completed secondary school or attended postsecondary studies, and will be 21 or older as of the first day of classes. Mature applicants for degree programs will be required to meet course requirements at the U/M level or equivalent.
An applicant is considered a college transfer applicant if they have completed some or all of a college-level credential. Humber may use a combination of secondary school and/or college courses and grades to determine program eligibility.
An applicant is considered a college transfer applicant if they have completed some or all of a college-level credential. Humber may use a combination of secondary school and/or college courses and grades to determine program eligibility. Applicants must have an overall minimum grade point average (GPA) of 65 per cent in the program. Applicants are required to disclose and provide academic transcripts for all course work completed at the postsecondary level.
An applicant is considered a university transfer applicant if they have completed some or all of a university-level credential. Humber may use a combination of secondary school and/or university courses and grades to determine program eligibility.
An applicant is considered a university transfer applicant if they have completed some or all of a university-level credential. Humber may use a combination of secondary school and/or university courses and grades to determine program eligibility. Applicants are required to disclose and provide academic transcripts for all course work completed at the postsecondary level.
All applicants whose first language is not English must meet Humber’s English Language Proficiency Policy.
Canadian citizens or permanent residents with international education are required to provide a credential evaluation. Note, for international High school education course by course evaluations, ICAS must be used. For international post-secondary education, a WES evaluation must be provided. In situations where you expect to apply for transfer credit, it is recommended that a course by course WES evaluation is completed.
Admission equivalencies for Humber depend on your country of study. Please enter your location or choose detect my location to see the requirements for your country below.
Once you have been accepted, and have confirmed your offer, you may need to complete a further set of requirements related to your program (Post-Admission Requirements).
The pre-requisite requirements must be fulfilled before the commencement of your placement. Participation in placements will not be allowed if not all the pre-requisite requirements are met. Due to the variety of venues and possible changes in legislation, the requirements are subject to change. Please use the following link to find detailed information about your program’s placement pre-requisite requirements. View Requirements
Semester 1
Details and Specifications | Minimum Specifications | Recommended Specifications |
---|---|---|
Processor | Intel i5-8300H (PC) 4-core or higher 64bit (Mac) |
Intel i5-8300H (PC) 4-core or higher 64bit (Mac) |
OS | Windows 10 (PC) OS 10.15 (Mac) |
Windows 10 (PC) OS 10.15 (Mac) |
Memory | 8GB of RAM | 8GB of RAM |
Storage | 256GB | 256GB |
Monitor | Laptop | Laptop |
Other | Built-in microphone and webcam, Software: Adobe creative and Microsoft office Suite | Built-in microphone and webcam, Software: Adobe creative and Microsoft office Suite |
Speak to the Program Co-ordinator about the course curriculum, projects and career options.
Tracie Sindrey, program co-ordinator
416.675.6622 ext. 5725
tracie.sindrey@humber.ca
The 2023/2024 fee for two semesters was:
Fees are subject to change.
Fees by Semester
Domestic Fees International FeesSemester 1 | 2024-25 Fees |
Tuition | $1,351.41 |
Compulsory Ancillary Fee | $346.24 |
Compulsory Student Union Fee | $64.00 |
IGNITE Health and Dental Insurance Fee | $110.69 |
Enhanced Student Experience Fee (Optional) | $20.00 |
Program Ancillary Fee | $409.37 |
Co-op/Placement | $0.00 |
Total | $2,301.71 |
Semester 2 | 2024-25 Fees |
Tuition | $1,351.41 |
Compulsory Ancillary Fee | $346.24 |
Compulsory Student Union Fee | $64.00 |
IGNITE Health and Dental Insurance Fee | $110.69 |
Enhanced Student Experience Fee (Optional) | $20.00 |
Program Ancillary Fee | $102.00 |
Co-op/Placement | $0.00 |
Total | $1,994.34 |
Semester 3 | 2024-25 Fees |
Tuition | $1,351.41 |
Compulsory Ancillary Fee | $346.24 |
Compulsory Student Union Fee | $64.00 |
IGNITE Health and Dental Insurance Fee | $110.69 |
Enhanced Student Experience Fee (Optional) | $20.00 |
Program Ancillary Fee | $102.00 |
Co-op/Placement | $0.00 |
Total | $1,994.34 |
Semester 4 | 2024-25 Fees |
Tuition | $1,351.41 |
Compulsory Ancillary Fee | $346.24 |
Compulsory Student Union Fee | $64.00 |
IGNITE Health and Dental Insurance Fee | $110.69 |
Enhanced Student Experience Fee (Optional) | $20.00 |
Program Ancillary Fee | $80.00 |
Co-op/Placement | $0.00 |
Total | $1,972.34 |
Semester 1 | 2024-25 Fees |
Tuition | $7,451.20 |
Compulsory Ancillary Fee | $346.24 |
Compulsory Student Union Fee | $64.00 |
IGNITE Health and Dental Insurance Fee | $110.69 |
Enhanced Student Experience Fee (Optional) | $20.00 |
Program Ancillary Fee | $409.37 |
Co-op/Placement | $0.00 |
Total | $8,401.50 |
Semester 2 | 2024-25 Fees |
Tuition | $7,758.57 |
Compulsory Ancillary Fee | $346.24 |
Compulsory Student Union Fee | $64.00 |
IGNITE Health and Dental Insurance Fee | $110.69 |
Enhanced Student Experience Fee (Optional) | $20.00 |
Program Ancillary Fee | $102.00 |
Co-op/Placement | $0.00 |
Total | $8,401.50 |
Semester 3 | 2024-25 Fees |
Tuition | $7,758.57 |
Compulsory Ancillary Fee | $346.24 |
Compulsory Student Union Fee | $64.00 |
IGNITE Health and Dental Insurance Fee | $110.69 |
Enhanced Student Experience Fee (Optional) | $20.00 |
Program Ancillary Fee | $102.00 |
Co-op/Placement | $0.00 |
Total | $8,401.50 |
Semester 4 | 2024-25 Fees |
Tuition | $7,780.57 |
Compulsory Ancillary Fee | $346.24 |
Compulsory Student Union Fee | $64.00 |
IGNITE Health and Dental Insurance Fee | $110.69 |
Enhanced Student Experience Fee (Optional) | $20.00 |
Program Ancillary Fee | $80.00 |
Co-op/Placement | $0.00 |
Total | $8,401.50 |
*Plus Mandatory Health Insurance fee once per academic year: Fall start - $420 Winter start - $280 Summer start - $140
$350 – textbooks (per semester); $100 – safety shoes; $175 – tool set; nominal fees to cover the costs of industry field trips and required industry certifications (varying by semester).
Understand the costs associated with coming to Humber and explore resources available from first year to your final year on Student Fees and Financial Resources.
Find out more about scholarships and bursaries that you may be eligible for, visit Student Scholarships. International students can visit International Student Scholarships.
Bursaries are available for Certificate, Diploma and Degree programs primarily based on financial need, visit Humber Bursaries.
Find out more information about external scholarships and bursaries, visit External Awards.
Humber offers a variety of bursaries and scholarships for Indigenous students, visit Indigenous Student Awards.
Humber Pathways include:
Humber Pathways include:
Additional information will be made available to students from their program before the beginning of the Winter term. Courses with in-person requirements will likely also have online components. The delivery mode of some courses is still being determined. Humber may need to change plans for in-person learning, subject to government and public health directives and/or additional health and safety considerations.
You can find a complete list of programs with downloads including program and course details at Current Student Resources
Students in programs marked as online/in-person will have a combination of those two types of delivery. Additional information will be made available to students from their program in the first week of June. Courses with in-person requirements will likely also have online components. The delivery mode of some courses is still being determined. Humber may need to change plans for in-person learning, subject to government and public health directives and/or additional health and safety considerations.