FoodSafe

Level I: Basic

For Foodhandlers & Servers

  • An introduction to the types of organisms which cause foodborne illness, the condition under which they multiply and the methods of controlling these organisms
  • A discussion of foodborne illness and why food service workers need to be concerned about their prevention
  • Personal hygiene and health
  • Serving and dispensing
  • Food protection and preparation
  • Receiving and storing food
  • Dishwashing

Level II: Advanced

For Operators, Managers & Supervisors

(Must have confirmation of Level I status)
An extensive two-day workshop offering:

  • Review of Level I principles
  • Design and maintenance of a foodservice establishment
  • Pest control procedures
  • Managing sanitary practices
  • An introduction to the Hazard Analysis Critical Control Point (HACCPO) System

Benefits of a FoodSafe Establishment

  • Healthy, happy customers
  • Meets legislative requirements
  • Decreased liability
  • Better public relations
  • Lower insurance premiums
  • Better staff morale
  • Better 'bottom line'

Don't Take Chances

Food can look, smell and taste good, but still cause foodborne illness. Every year thousands of Canadians suffer the effects of food poisoning. Foodborne illness is preventable, and its risks can be minimized by safe food handling practices.

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