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. 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.
Each attendee will receive a certificate once successfully completed the course.
Course Time
7 Hours
Course Topics
- Causes of food borne illness
- Microbes and food borne illness
- Food safety plans and HACCP
- Food handler health and hygiene
- Receiving and storing food safely
- Preparing food safely
- Serving food safely
- Cleaning, sanitizing and pest control
- Premises requirements
Who Should Take This Course
- All owners, managers and supervisors of food service establishments.
- All food service personnel who are responsible for the receiving, preparing and serving of food.
In accordance with the City of Winnipeg Food Service Bylaw:
- No person shall operate a food service establishment unless the person in charge has successfully completed the Certified Food Handler Training program.
- Food Service Establishments with less than 5 Food Handlers must have a person on staff who has successfully completed the Certified Food Handler Training program.
- Food Service Establishments with more than 5 Food Handlers working at any one time must have a person who has successfully completed the Certified Food Handler Training Program ON DUTY at all times.
Course Time
7 Hours
Who Should Take This Course
- All owners, managers and supervisors of food service establishments.
- All food service personnel who are responsible for the receiving, preparing and serving of food.
In accordance with the City of Winnipeg Food Service Bylaw:
- No person shall operate a food service establishment unless the person in charge has successfully completed the Certified Food Handler Training program.
- Food Service Establishments with less than 5 Food Handlers must have a person on staff who has successfully completed the Certified Food Handler Training program.
- Food Service Establishments with more than 5 Food Handlers working at any one time must have a person who has successfully completed the Certified Food Handler Training Program ON DUTY at all times.
Course Topics
- Causes of food borne illness
- Microbes and food borne illness
- Food safety plans and HACCP
- Food handler health and hygiene
- Receiving and storing food safely
- Preparing food safely
- Serving food safely
- Cleaning, sanitizing and pest control
- Premises requirements