Food Handlers Course Registration

$100.00

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

Category: Tag: Product ID: 1223

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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