Learn about microorganisms, safe food-handling practices to prevent foodborne illnesses, maintaining a safe and sanitary work environment and ensuring quality in foodservice operations.
DurationCourse Overview
Beyond rubber gloves and hairnets. Learn about microorganisms, safe food-handling practices to prevent foodborne illnesses, maintaining a safe and sanitary work environment and ensuring quality in foodservice operations.
You'll examine the application of programs for regulating quality and strategies to ensure a safe work environment. Upon successful completion of the course, you will have the opportunity to write the Government of Alberta Certificate Examination in Sanitation and Hygiene as required in Section 31 of the Alberta Public Health Act Food and Food Establishments Regulations.
History
Since its founding over 50 years ago, NAIT has consistently evolved to meet the needs of students and industry in a province that’s the engine of Canada’s economy.
From the first class of 29 communication electrician apprentices in 1962, to today’s current enrolment of 40,000 students and apprentices, NAIT continues to the meet Alberta’s needs – for today and the future.
NAIT’s hands-on, technology-based education and applied research are essential to the productivity and prosperity of Alberta. Graduates have the knowledge and skills employers want. They leave NAIT confident, prepared and in demand.
Being a polytechnic means:
we deliver technology based education across our programs
our education is experiential and hands-on
we work in partnership with industry
our applied research solves real problems
Awards & Recognition:
Every year, NAIT proudly recognizes individuals and organizations that make significant contributions to the Institute through the following awards:
SafeCheck™ Advanced Alberta Food Safety Certification is a recognized training course in Food Sanitation and Hygiene by the Minster of Health under Section 31 of the Alberta Public Health Act Food Regulation.
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.
A food handling, sanitation and work safety course designed for food service establishment operators and front line food service workers such as cooks, servers, bussers, dishwashers, and deli workers.
London Training Centre is pleased to provide Safe Food Handler training and certification in partnership with Middlesex/London Health Unit and County of Lambton Community Health Services Department.
Chapter Outline In this chapter you will learn about: Foodborne Illness in Canada The Responsibilities of Food Establishments Regulatory Agencies Responsible for Public Health and Food Regulation Foodborne Illness in Canada Foodborne illness affects millions of Canadians each year
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