The bylaw requires that the owner/operator of food establishments ensure that there is, at all times when the establishment is operating, at least one (1) certified Food Handler working in a supervisory capacity in each area of the premises where food is prepared, processed, served, packaged or stor
DurationThe bylaw requires that the owner/operator of food establishments ensure that there is, at all times when the establishment is operating, at least one (1) certified Food Handler working in a supervisory capacity in each area of the premises where food is prepared, processed, served, packaged or stored.
Food Handler course is designed for all who come in contact with food which includes preparation, processing, serving, packaging or storing. The Food Handler’s Training program is designed to provide food handlers with the knowledge of safe food handling practices to prevent food-borne illness.
Learning Outcome
Upon completion of this training session participants will:
Be able to identify what foodborne illness is and its causes
Promote proper personal hygiene practices
Minimize / prevent cross contamination
Understand the importance of cleaning and sanitizing food and non-food contact surfaces
Learn physical, chemical and biological hazards in foods
Obtain a clear understanding of the temperature danger zone (TDZ)
Understand temperature control for hot and cold holding of potentially hazardous foods
Learn about the proper cooling techniques
What We Do
We provide all around Health & Safety and Industrial Hygiene solutions for our clients in Commercial, Manufacturing/Industrial, Construction, Education, Entertainment, Healthcare, Real Estate, Retail, Service, and Waste Management industries – mostly within the Greater Toronto Area and Southern Ontario. We do so through Health & Safety Training, Industrial/Occupational Hygiene, Workplace Audits, Occupational Health & Safety & Management Systems.
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.
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.
Food Handler Certification Exam course is offered by Food Safe Manitoba.
You need to do your part. Learn the safe practices and educate your staff on how to handle, prepare, cook and serve food safely. This course designed by BC center for disease control educates and certifies you and your staff to handle food safely in a commercial setting.
AGFP 112 – Fundamental: Food Safety Management training is offered bySaskatchewan Indian Institute of Technologies (SIIT).
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