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