Ministry of Health accredited Food Handler Certification program; recognized by health units across Ontario including Toronto Public Health.
DurationMinistry of Health accredited Food Handler Certification program; recognized by health units across Ontario including Toronto Public Health.
Course Outline:
At FoodPrep Inc. we know that food safety makes sense. Established for over 10 years, FoodPrep Inc. continues to be your one stop shop for your Food Safety Training needs.
We offer Canada-wide Food Handler Certification (on-line and in-class), Smart Serve (online and in-class) and WHMIS online. HACCP training online is coming soon! We work in partnership with Ministries of Health throughout Canada to ensure.
We certify food safety professionals employing best practices, the most current legislation and effective delivery. Our courses were developed with expert public health opinion and food science professionals. Food safety is our number one priority.
Food Safety training is offered by NYC Food Safety. NYC Food Safety Corp is a professional services firm specializing in the food service industry. We represent all NYC Restaurants to The (OATH) Department of Health and Mental Hygiene Court for Restaurant Violations.Â
Illinois and Chicago Food Safety Certification class will consist of 1 eight hour day of instruction with the exam being given at the end of the class.
Food Manager Certification1 is Mandatory for Every Manager in Food & Beverage, Front and Back of the House, whether ServSafe or National Registry. The health inspector can fine $1,000 for lack of food safety certification by managers and non-managerial team members alike.
Food Protection Training is offered by Food Protection Project. Our partners take a guided discussion approach towards training, ensuring that teams can retain the knowledge, to maximize results. We continue to shape the digital future of food safety training nationwide.
In our course, we will discuss how to prevent measures taken to eliminate the risk of undeclared allergens in your food products, including risk assessments with raw materials, developing an allergen management program, production runs to reduce risk of allergen cross contact.
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