FoodSafe Level 1 is a specialized training program tailored for frontline food service workers, including cooks, servers, bus-persons, dishwashers, and deli workers.
DurationCourse Info
FoodSafe Level 1 is a specialized training program tailored for frontline food service workers, including cooks, servers, bus-persons, dishwashers, and deli workers. This comprehensive course provides vital knowledge on food safety practices and worker safety protocols.
Gain the necessary skills to maintain a safe and hygienic environment for both customers and staff. With experienced instructors and flexible schedules, our program ensures that you receive top-notch training.
Join us today to enhance your expertise and excel in the food service industry.
ProSafe First Aid Training School has been providing first aid training since 1999. We have 6 Campuses located in Surrey, Abbotsford, Burnaby, Vancouver, Port Coquitlam, and Richmond.
While ProSafe is known for delivering First Aid training courses, we also offer classes in health and safety, mobile equipment operation, workplace safety and customer service. In addition to training services, we also supply first aid supplies and equipment.
Our professional and experienced instructors at ProSafe take pride in delivering the highest quality of training and offering flexible program scheduling in multiple languages!
If you are a professional instructor looking for a full-time career, or a recent graduate of one of our advanced classes who wants to get a foot in the door, talk to us if you are interested in learning more about having a career at ProSafe.
We continue to look for new instructors to join our team who are talented and passionate in teaching and sharing. Not only we offer a flexible schedule and competitive compensation, but also we help you build a fulfilling career that fits your life goals
We proudly offer Alberta Food Safe approved online food safety certification courses. Participants that register for this course will have to complete 8 modules and quizzes prior to attending the final multiple-choice exam at our training center.
his Food Handling Safety discusses the contamination hazards that are associated with food handling, and the materials, equipment, and safe work practices employees should use to ensure that the foods they prepare won’t make someone else sick.
The course covers important food safety and worker safety information including foodborne illness, receiving and storing food, preparing food, serving food, cleaning and sanitizing. The course meets the requirement of the Manitoba Health Food Handler Requirements.
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.
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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