DurationFood Handlers course lasts six hours and is intended for kitchen chefs, cooks, assistant cooks, maîtres d’hôtel, food service staff, maintenance workers, dishwashers, grocery store employees and other individuals assigned to food preparation duties, which include keeping foods hot or cold.
This course will:
In this easy-to-follow course, you can pause to review and expand on certain concepts at any time. Technical support is offered both online and by telephone.
Short-term training for professionals who want to hone their skills and diversify their services. Attend a workshop or take the training online. These sessions let professionals get accreditation for their work with training that meets industry norms and requirements. Attend a workshop or take the training online.
Research, development and knowledge transfer activities that meet the industry’s needs to drive innovation and support local businesses. Consulting and personalized coaching for organizations in the hotel and restaurant sector that have specific issues or needs.
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.
Basic.fst course is an employee level food safety certification course. Basic.fst is a food handling, sanitation and work safety course designed for front line food service workers such as cooks, servers, bussers, dishwashers, and deli workers.
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 sto...
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.
The food safety certification scheme FSSC 22000 (also known as FS22000) defines in great detail how to implement food safety measures (such as hygiene or pest control) as prerequisite programs.
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