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Phone: 403-214-1558

Fax: 403-253-1806

Email:[email protected]

Certified Health & Safety Consultant Canadian Red Cross Canadian Society of Safety Engineering

Food Safety

SafeCheck tm Advanced Food Safety

Program:

The SafeCheck tm Advanced Food Safety program is a classroom based seminar designed by the Canadian Food Safety Group. It is equivalent to FoodSafe I and II as well as ServSafe Manager level i and Advanced. , and is designed to be a briskly paced program to achieve certification in one day.

 

The objective of the Food Safety course is to be trained in the prevention of Food borne illness and to run a safe food establishment. Certification of staff shows the companies Due Diligence and is a means to indicate competency in the preparation and handling of food in restaurants and other venues. It is a recognized training program in Food Sanitation and Hygiene by the Minister of Health under the Public Health Act (Alberta Food Regulation Section 31)

 

Subjects covered are:

  • Food Safety in the News
  • Public Health Legislation in Alberta
  • Levels of Government and Agencies Involved with Food Safety
  • Public Health Officer Role
  • Permit Requirements
  • Penalties/Fines/Consequences
  • The Need for Food Safety Training
  • At Risk Groups
  • Hazards in Food and Microorganism Growth
  • Potentially Hazardous Foods and Allergens
  • Major Food borne Illnesses
  • The Importance of Employee and Visitor Hygiene
  • Employee Illness
  • Hand Washing
  • Injury Glove Use
  • The Importance of the Facility in Preventing hazards
  • Building Design, Lighting and Suitable Surfaces
  • Flow of Food
  • Potable Water and Waste Disposal
  • Equipment and Ventilation
  • Hand Washing Sinks
  • Purchasing from Reputable Suppliers
  • Receiving Food and Inspecting for Contamination
  • Recording Receiving and Storage Temperatures
  • Following FIFO 8 Dry Storage
  • Chemical Storage
  • Thawing Frozen Foods
  • Preparing Foods
  • Cooking, Cooling and Reheating Foods
  • Serving Food
  • Ice, Condiment and Breads
  • HACCP
  • Difference between Cleaning and Sanitizing
  • Preventing Chemical Hazards
  • Sanitizing Variables
  • Dish washing Guidelines
  • Approved Chemical Sanitizers 8 water Temperatures for Hot water Sanitizing
  • Integrated Pest Management
  • Excluding Pest Entry
  • Signs of Pest Infestation
  • Pest Control Programs Written Records
  • Active Managerial Control
  • Record Keeping
  • Complaints
  • Supplier Recalls
  • Training

 

Agenda: 8am -5pm interactive lecture, exercises and power point plus exam. By having a half hour lunch and short breaks, the program can be achieved in one day.

 

Lunch: Bring your own lunch. Coffee and tea are supplied.

 

Exam: Closed book English exam. 50 Question Multiple Choice Exam.

Successful completion of exam will result in the mailing of a Certificate and will be registered on a Database of Food Handlers.

 

Pre requisites: Government issued identification and Preregistration is required.

Visa, Mastercard, Amex, Money order, Certified Cheque or cash

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