This training is offered to anyone as a food handler in their workplace.This person who will be assigned to handle hot and cold foods in order to preserve their quality and safety.
DurationThis training is offered to anyone as a food handler in their workplace.This person who will be assigned to handle hot and cold foods in order to preserve their quality and safety:
Training Content:
The Sae Estrie was born in 2019 from the merger of the business services of the school service centers of the Région-de-Sherbrooke, Hauts-Cantons, Sommets and the Eastern Townships School Board and since 2022 the Center de Val-des-Cerfs school services.
Its mission is to be an innovative center of excellence in continuing education that meets the needs of the workforce and businesses in our region. Our team of 25 committed employees deploys more than 650 training courses annually, helping to train nearly 5,000 people annually.
Why Regionalize In 5 Points?
Be a lever for the development of professional training and general adult education
Allow us to have all the skills within the same service in order to support our customers in their training and development needs
Provide recognized training throughout our territory which will provide a qualified workforce in response to the needs of the labor market
Enable us to serve our customers with increased efficiency and versatility
Supporting the development of our clients’ skills through innovation
MTEC is an authorized contractor to deliver Manitoba Health's approved Food Handlers Certification Program, as well to administer and score the exams.
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.
This course provides an overview of food safety including GMP and safe food handling techniques. The identity, prevention and risk assessment of possible food safety hazards will also be discussed.
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.
Our training program discusses how and why food poisonings occur, how to reduce the risk of food poisoning through proper food handling, and improper food handling practices which cause over 95% of all food poisonings. We teach how to prevent spreading illness the public through safe food handlin...
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