Food Safety for Food Handlers Online Certificate Course

This online 5-year certificate course is designed for persons who handle food in any type of food service establishment including restaurants, food kiosks, care homes, or private residences. In most jurisdictions, at least one person per shift must have a Level 1 Food Handler’s certificate.

$99.99

Course Overview

This course is approved by the following jurisdictions as a Level 1 Food Safety training course: BC/YT/SK/MB/ON/NS/PE/NL. The certificate from this course is valid for a 5 year period in these jurisdictions.

A webcam is required to verify your identity and participation during the final exam, and you need a quiet environment without other persons around during the exam.

This course MUST be completed within 30 days of beginning it, or must be reset and started again.

This online 5-year certificate course is designed for persons who handle food in any type of food service establishment including restaurants, food kiosks, care homes, or private residences. In most jurisdictions, at least one person per shift must have a Level 1 Food Handler’s certificate.

Upon successful completion of this course, you will be able to:

State your safety rights and responsibilities

Apply the principles of microbiology to ensure food safety

Prevent physical, chemical, and biological foodborne illness

Apply good personal hygiene to reduce the spread of pathogens

Safely serve and dispense food

Safely prepare and protect food

Safely receive and store food

Apply proper dishwashing and storage techniques

Plan for food safety using recognized procedures

Course Features

This course contains full audio throughout as well as case studies, real world news, descriptive graphics, a food safety inspection interaction, part review movies and printable study sheets, and interactive simulations requiring the proper temperatures to be set, etc. Unlike most food safety courses, Food Safety for Food Handlers covers the basics of personal safety for workers in the fast-paced and relatively high-risk food service industry.

Course Topics

Introduction

Discuss the importance and implications of food safety

State your safety rights and responsibilities

Microbiology

Describe microbes and pathogens

State where pathogens can be found

List ways pathogens are spread

Describe how pathogens survive and reproduce

List the conditions needed for pathogens to survive and reproduce

List ways of controlling pathogen survival and reproduction

Explain how pathogen survival and reproduction is affected by temperature

Explain why destroying pathogens does not guarantee food safety

Protect yourself from blood borne illnesses

Foodborne Illness

Distinguish between chemical and biological

Food contamination

List sources of chemical contamination

Identify sources of biological contamination

Provide examples of physical contamination

Describe how pathogens are spread

Explain how food infection differs from food intoxication

State how you can prevent and control pathogen reproduction

Protect yourself at work

Personal Hygiene and Health

Explain how you can break the cycle of transmission

List ways poor personal hygiene spreads pathogens

Discuss how good personal hygiene reduces the spread of pathogens

Dress and groom yourself to minimize the risk of spreading pathogens

State when food handlers should wash their hands

Properly wash your hands

Explain what food handlers should do when they are ill

Describe how personal habits can spread pathogens

Protect yourself at work

Serving and Dispensing

Safely clean and set tables

Safely store utensils and dishes

Explain why cracked or chipped dishes, cups, and glasses should be thrown out

Discuss why single service items should only be used once

Safely serve food

Explain how you can reduce the amount food is handled

Describe how to protect self-serve food

Discuss why foods that have been served should not be re-used

Safely clear tables and counters

Protect yourself at work

Preparing and Protecting Food

State which foods are potentially hazardous

Describe how pathogens are spread

State which foods are relatively safe

Explain how the time foods are kept at unsafe temperatures affects food safety

Explain how temperature can be used to protect foods

Protect yourself at work

Receiving and Storing Food

Safely receive and store food

Describe reasons for rejecting incoming food

State how different types of food should be stored

Apply the “first in first out” rule

Protect yourself at work

Dishwashing and Storage

Describe how proper dishwashing and storage

Procedures can prevent food contamination

Use the correct temperature settings for washing and sanitizing ware

State the concentrations needed for different chemical sanitizers

Test the concentration levels of different chemical sanitizers

Correctly store ware

Protect yourself at work

Planning for Food Safety

Outline the requirements of HACCP (Hazard Analysis Critical Control Points)

Explain the basics of a food sanitation plan

Discuss methods of controlling pests

List the main food premise requirements

Course Topics

This online Food Handling Safety course covers the following topics:

Introduction

Sources of Foodborne Illness

Personal Hygiene for Food Handlers

Washing Your Hands

Cleaning and Sanitizing

Preventing Cross-Contamination

Controlling Food Temperatures

Conclusion

Online Course Duration

Approximately 7-8 hours, minimum of 6 hours required before final quiz can be accessed. You must proceed through each part and module in sequence and score 100% on part quizzes before proceeding to the next part. This course MUST be completed within 30 days of beginning it, or must be reset and started again.

Pass Mark

A mark of 80% must be achieved in order to pass this course. The final exam is able to be attempted up to four times if necessary in efforts to achieve the pass mark. Printable part summaries allow you to print important study information. A ‘notes’ feature allow you to take then later print course notes. A webcam is required to verify your identity and participation during the final exam, and you need a quiet environment without other persons around during the exam. The final exam consists of 50 multiple choice questions from a random question bank. This is a closed book exam, you may not use books, notes, other websites, or other persons for information. Should you not pass the exam the first time, you must wait 24 hours before attempting it again.

Certificate Of Completion

Upon successful completion of this online course, a certificate of completion will be emailed to you. The certificate is valid for 5 years from the course completion date indicated on the certificate.

1 780 691 6786

1 780 691 6786