To begin your course select Unit 1 from the selection below or continue from your last chapter. Each chapter requires that you complete a quiz prior to moving on. A minimum score of 70% is required to pass the quiz. You will be able to re-write the quiz if you incomplete it.
No Refunds for online courses.
The examination schedule is available after completing unit 10. Use the contact instructor button above to contact your instructor if you have any questions, comments or concerns.
Feel free to start a discussion about any module using the discussion box at the end of each module.
Lessons
Unit 1: Introduction to Food Safety
Unit 2: Microbiology
Chapter Outline In this chapter you will learn about: Food safety hazards Biological hazards Why is Food-borne illness serious? The danger zone Food-borne illness F-A-T-T-O-M Pathogenesis in Humans Food Safety Hazards Threats to food safety are called food safety hazards. Food products that are at risk for contamination are usually exposed to four kinds of […]
Unit 3: Foodborne Illness
Chapter Outline In this chapter you will learn about: Common Food-Borne Pathogens Preventing Contamination Physical and Chemical Contamination and Allergens Allergies Cross-Contamination/Indirect Contamination Preventing Cross-Contamination of Food Managing a Food-Borne Complaint Common Food-Borne Pathogens The information in this section is provided through Health Canada. Click the link at the end of each section to learn […]
Unit 4: Personal Hygiene
Chapter Outline In this chapter you will learn about: Hand Washing Personal Habits Working When Ill Clothing Hand Washing In particular, food handlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where […]
Unit 5: Serving and Dispensing
Chapter Outline In this chapter you will learn about: Serving and Dispensing Food Handling Techniques Handling of Dish Ware Use of Wooden Food Contact Surfaces Discarded Food and Single-Service Items Serving & Dispensing Food Display Controls Self-Service and Food Buffets Food becomes easily contaminated because of time and temperature imbalances, as well as customer contact […]
Unit 6: Effect of Temperature and Time
Chapter Outline In this chapter you will learn about: Cooking Raw Food of Animal Origin Hot Holding Room Temperature Holding Cold Holding Freezing Water in Contact with Food Thawing Re-heating Cooling Microwaves Thermometer Use Types of Probes Cooking Cooking Raw Food of Animal Origin Raw food of animal origin and food mixtures containing raw food […]
Unit 7: Receiving and Storage
Chapter Outline In this chapter you will learn about: Preventing food-borne illness and spoilage with: Proper storage requirements Stock rotation Inspections Verification Storage First in, First Out (FIFO) Spoilage indicators Packaging Storage Requirements Refrigerated Storage All potentially hazardous food shall be stored at a temperature of 4°C (40°F) or less. This includes food that have […]
Unit 8: Sanitizing Procedures
Chapter Outline In this chapter you will learn about: Sanitation Plans Manual Dish-washing Single Service Items Mechanical Dishwashing Clearing and Cleaning Cleaning Frequency: Food Contact Surfaces Clean in Place (CIP) Maintenance Sanitation Plan Buildings, materials, utensils and all equipment in a food establishment, including waste water and refuse collection systems, all present a potential source […]
Unit 9: Food Safety Plans (and HACCP)
Chapter Outline In this chapter you will learn about: Critical Control Points Control Measures Control Principles and Monitoring Actions Record Keeping Purpose Food Safety Training Food safety is dependent on many factors. Safety depends not only on the environment but also on the ways in which food is handled by employees. Training is fundamentally important […]
Unit 10: Premises Requirements
Chapter Outline In this chapter you will learn about: The difference between commercial and residential kitchens The design and layout of a food establishment What are proper food contact surface Preventative maintenance at a food establishment Commercial vs. Residential Kitchens Individuals that want to prepare products in a home kitchen are only limited to selling […]
Scheduling Your Exam
Congratulations on completing the on-line component of the food safety certification program. It is now time to schedule your exam at our training centre. Scroll to the bottom of the page to view available course dates, times and locations. Please ensure you read our exam policy prior to taking the exam. A few key notes […]