Food Handler

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 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