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.
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