Arctic Response is accredited to deliver the TrainCan Basic Food Safety course.
DurationArctic Response is accredited to deliver the TrainCan Basic Food Safety course. This training is intended for food handlers in wide variety of settings.
The course helps workers learn important information about food safety and handling, empowering them to conduct their work responsibly and professionally, ensuring employee and customer safety, and reducing liability risks to the employer.
Arctic Response Canada Ltd. opened in Yellowknife, NT in 2001, delivering arctic survival and outdoor technical rescue programs to government and private sector employees throughout Canada’s northern territories.
Since then, we have expanded to meet the pre-employment and safety training needs of virtually every northern sector. And have steadily expanded our reach to provide training and services throughout southern Canada and internationally.
In many cases, Arctic Response has become the industry standard and leader for safety training and we are proud to have assisted in the development of national training standards for both private and public sector groups.
A training curriculum is only as good as the instructor delivering it, and our people are the cornerstone of our success. Arctic Response instructors are outstanding adult educators drawn from a wide variety of high-intensity professions including technical rescue, military, outdoor education, teaching, and adventure expedition guiding.
his Food Handling Safety discusses the contamination hazards that are associated with food handling, and the materials, equipment, and safe work practices employees should use to ensure that the foods they prepare won’t make someone else sick.
Safe Food Handling is everyone’s responsibility. This certificate meets mandatory provincial food safety training requirements and is recognized by all health units in Ontario.
Advanced Food Safety course certifies trainees to own, operate or supervise a food service establishment.
Learn about microorganisms, safe food-handling practices to prevent foodborne illnesses, maintaining a safe and sanitary work environment and ensuring quality in foodservice operations.
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.
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