BASIC – FOOD HANDLER CERTIFICATION

Who Should Take the Course?

Any person who works with food should study BASICS.fst® – from the person that receives the food to the person who packages or serves the food.

Course Details

Duration: 7 hours

Time: 10:00 AM to 5:00 PM

Age Requirement: None

In-Class Course Fees:

$95.00 + HST per Person. (Exam, Digital Certificate & wallet card all included).

Course Overview

The BASICS.fst food safety certification course is based on the Canadian Food Retail and Food Services Regulations and Code, Health Canada and the Canadian Food Inspection Agency (CFIA). The course will help you learn important information about food Safety, it provides an in-depth introduction to safe food handling and proper hygiene practices. Designed for food handlers’ employees with little or no experience in the food industry.

Certification valid throughout Canada and expires after 5 years.

Exam consists of 50 multiple choice questions and a passing grade of 74% is required for certification

Course Syllabus

• Ten Things You Need to Know About Food Safety
• Food Safety Culture
• Food Safety Regulations
• A Closer Look at Micro-organisms
• The Flow of Food
• Personal Hygiene & Cleaning and Sanitizing
• Receiving and Storing Food
• Food Ready to Cook & Temperature Danger Zone
• Handling Dishes and Serving Food
• Cooking, Cooling and Holding Food at the Right Temperature
• Food Allergies
• Guide to HACCP
• Guide to WHMIS

Course Objectives

• Upon completion of your training, you should understand the following:
• The different kinds of micro-organisms how they grow in food, why bacteria are the micro-organisms that cause the most concern.
• What personal hygiene means when dealing with food, when and how people should wash their hands, why it is important to report personal illness at work.
• How to prevent contaminated food from reaching the workplace, how to prevent cross-contamination.
• The temperature danger zone, how to measure food temperatures correctly and how to store food at the right temperature.
• The dangers of most common allergens, why it is important to serve food that is free from allergens and how to recognize common symptoms of food allergies.
• What to do if a foodborne illness outbreak occurs, what to do in an emergency.