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…
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…
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…
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…
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…
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…
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)…
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…
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…
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…