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Food Safety Classes
New dates for this class are available in the brochure below.
Every year, thousands of Canadians are reported ill from foodborne illness, more commonly known as food poisoning. Even more cases remain unreported.
Health Canada says the actual number of people sick from foodborne illness is about four million each year. Many of the reported illnesses are the result of eating foods which have been prepared in public eating establishments.
Because of the resulting sicknesses associated with food poisonings, ruined reputations and possible lawsuits, the Saskatchewan Government has brought in legislation to help prevent food poisoning.
Provincial regulations require that all licensed restaurants must have at least one staff member per shift who has taken a food handler course.
Public Health Inspectors conduct numerous one-day courses in food handling safety throughout the year and in various locations in the service area. Between 200 and 300 people receive the course each year. Information about the course is available in the attached brochure.
This course is intended for owners, managers, supervisors, chefs, cooks, and ALL PERSONNEL responsible for purchasing, handling, preparing or serving food.
Food Safe is a nationally recognized course. At the end of the course, participants will write an exam. (Oral exams are available to persons who are reading challenged. Please ask before class begins.) Upon passing the examination, participants will receive a nationally recognized certificate.
What does the Course cover?
Microbiology & Foodborne Illness
What types of foodborne illnesses are there? What happens to people who have foodborne illness? Particular attention is given to bacterial infections, as these are the most common to the food service industry.
Safe Food Handling
What are some dangerous practices to avoid? What are the proper techniques for preparing, serving, purchasing, distributing and storing food to ensure that it is safe to serve to the public?
What is the relationship between personal hygiene habits of food service employees and the spread of disease organisms?
Cleaning and Sanitizing
This section discusses the effective cleaning and sanitizing of all equipment and utensils which come into contact with food.
Food Service Facilities
The physical make-up of the facility: general construction, utilities and installation of equipment are discussed to ensure a clean and safe food service operation.
Other topics which will be briefly discussed include:
Insect and Rodent Control
Misconceptions and "Old Wives Tales"