Course certifies trainees with a Basic Food Safety Certificate which permits them to handle food in a service environment.
DurationLearning Objectives & Specific Outcomes:
Basic Food Safety is an Entry-Level Core Training course. Trainees develop the skills and awareness to be able to identify food safety hazards and handle food safely.
Topics Include:
The 1-day Basic Food Safety course is offered in-class. Participants learn relevant Provincial and Federal food safety regulations, safe food handling procedures as well as the various hazards that can cause food-borne illnesses, including bacterial and transmissible diseases.
Food handling procedures covered include safe cooking and holding temperatures, hygiene procedures (i.e. hand washing), expiry dates and hold times. Trainees must pass a written exam to receive their certificate.
Our Commitment to First Nations
NATIONS NORTH is a First Nations owned company that IRWIN'S Safety has a minority interest in.
Having successfully and respectfully worked with over 40 First Nations, NATIONS NORTH offers proven experience to help you achieve your goals.
Our training capabilities allow us to offer opportunities for employment to members of your community.
The requirement for food safety training applies to licenced food premises where food is handled, prepared or manufactured.
Based on the seven HACCP Principles, you are taken step-by-step through the development of a HACCP Plan for your preventive control plan by engaging in a case study. The four preliminary steps to HACCP, including developing a product description and process flow diagram will be examined.
Learn about microorganisms, safe food-handling practices to prevent foodborne illnesses, maintaining a safe and sanitary work environment and ensuring quality in foodservice operations.
Our HACCP series of training courses provide practical and technical information participants need to develop, implement and maintain a HACCP-based food safety management system.
HACCP, the oldest food safety management model initially applied by NASA in the 1960s and later supported by FAO-WHO in the 70s, has become a cornerstone of ensuring food safety.
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