Food Handler Course Outline
- BASIC INTRODUCTION TO FOOD
- 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
- 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.
$85.00 per person.
Please contact me if you have groups of nine or more for reduced pricing.