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.
DurationA 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. The course covers important food safety and worker safety information including foodborne illness, receiving and storing food, preparing food, serving food, cleaning and sanitizing.
FOODSAFE Level 1 is offered as a one-day (7-8 hour) course in classrooms around the province, hosted by colleges, universities, community centres, and private training companies. The course fee varies depending on course provider.
Individuals are provided with an English workbook on the day of class. If you require a workbook or bilingual exam in one of the other languages supported by FOODSAFE, you must make arrangements with your course provider ahead of time. Additional fees may apply for other language workbooks (i.e., difference in cost of workbook and shipping charges, if applicable).
The FOODSAFE training program was developed cooperatively by government, business, health, safety, and education. These partners continue to work together in the delivery and continuous improvement of the program and the curriculum resources.
Advanced Food Safety course certifies trainees to own, operate or supervise a food service establishment.
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.
Foodsafe Level 1 explains why food poisonings occur and how to prevent them. This is important information for those in the food or care-giving industries, or anyone who values keeping food safe for themselves, their families, or others.
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.
This training program will help you access the GMP and HACCP guidelines in a well-structured way, and understand the step-by-step process of production and testing that ensures safe and quality products.
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