Description

Food Handler Course Outline

Units:

MICROBIOLOGY

• BASIC INTRODUCTION TO FOOD
• MICROBIOLOGY

FOODBORNE ILLNESS

• COMMON FOODBORNE ILLNESSES,
• THEIR CAUSES AND PREVENTATIVE MEASURES

HEALTH AND HYGIENE

• PROPER PERSONAL HYGIENIC
• PRACTICES AND GOOD HEALTH

SERVING AND DISPENSING

• PROPER TECHNIQUES FOR FOOD
• SERVICE AND DISPLAY

FOOD PROTECTION

• SAFE FOOD PREPARATION AND
• HANDLING PROCEDURES

RECEIVING AND STORAGE

• FACTORS INVOLVED IN RECEIVING
• AND STORING FOOD

CLEANING AND SANITIZING

• CORRECT DISHWASHING FACILITIES,
• TECHNIQUES, APPROVED
• SANITIZERS AND PROPER UTENSIL STORAGE

In accordance with the City of Winnipeg Food Service Bylaw: No person shall operate a food service establishment unless the person in charge has successfully completed the Certified Food Handler Training program.

Food Service Establishments with less than 5 Food Handlers must have a person on staff that has successfully completed the Certified Food Handler Training program.

Food Service Establishments with more than 5 Food Handlers working at any one time must have a person who has successfully completed the Certified Food Handler Training Program ON DUTY at all times.

 

Personal Hygiene and Kitchen Sanitation

§  Define terminology associated with personal hygiene and hygienic practices.

§  Identify and interpret codes, regulations and federal, provincial/territorial, municipal requirements pertaining to kitchen sanitation and safe food handling practices.

§  Identify sanitizing products and describe their applications and procedures for use.

§  Describe the three sink method of sanitation.

§  Describe the procedures used to disassemble and assemble kitchen tools and equipment and their accessories for sanitizing purposes.

§  Describe the procedures used to maintain a sanitary food service operation.

§  Identify and interpret food health regulations and guidelines associated with practice of personal hygiene

§  Identify and interpret regulations and guidelines associated with wearing personal items.

§  Describe the procedures used to ensure personal hygiene and clean apparel.

§  Describe the procedures used for hand washing.

§  Identify types of food-borne illnesses, their cause and prevention.

§  Identify types of food contamination, their causes and prevention.

§  Identify proper food handling and storage techniques

§  Describe the Hazard Analysis Critical Control Points (HACCP) System and its use in food service operations.

§  Demonstrate proper kitchen sanitation, personal hygiene and food handling and storage practices.

Assessment and Evaluation:

Minimum Performance Requirement for This Course:

• In order to receive Food Handler certification you must get a minimum 70% score on the final test.

Cost:

$85.00 per person.

Please contact me if you have groups of nine or more for reduced pricing.