This course provides a comprehensive understanding of food safety principles and practices, food sanitation, handling and work safety practices essential for preventing foodborne illnesses, serving food, preparing foos, receiving and storing food, sanitizing, and cleaning. Participants will learn about the causes of food contamination, proper handling and storage techniques, and the implementation of food safety management systems. This course is designed for food service professionals, restaurant staff, including bus-persons, deli workers, servers, cooks and dishwashers, and anyone interested in ensuring food safety in their home or workplace.

Every operator of a food service company is required by the Food Premises Regulation to possess a FOODSAFE Level 1 certificate, or a certificate from a course deemed comparable to that level, as well as at least one employee in the operator’s absence.

Upon completion of this course, participants will be able to implement effective food safety practices, understand the causes and prevention of foodborne illnesses,, maintain a safe food environment in various settings, and prepare, store, receive, and serve food properly.

• Introduction to Food Safety
• Understanding Foodborne Illnesses
• Types and Sources of Contamination
• Best Practices for Safe Food Handling
• Implementing Food Safety Protocols
• Maintaining a Safe Food Environment
• Food Safety Regulations and Compliance

• Lecture/Presentation
• Individual assignments and group exercises/case studies
• Facilitated group work
• Online activity

To apply reach out to admissions@plvan.com