Safer Food EducationFOODSAFE Level 1
Food Safe Training
FOODSAFE Level 1 is a one day (typically 7 hr.) course that promotes safe food handling and the prevention of foodborne illness.
About Us
Safer Food Education has been the leading provider of Foodsafe training in the Cowichan Valley since 1999. Jennifer Smith is a certified Food Safe Level 1 instructor. FOODSAFE Level 1 is a one day (typically 7 hr.) course that promotes safe food handling and the prevention of foodborne illness.
Foodborne Illness in Canada
An estimated 4 million cases of food poisoning occur in Canada each year, and statistics show that the number one cause is through food handler error. By making common mistakes we allow micro-organisms to enter our food and make it unsafe or even dangerous to eat.
About Foodsafe
Through videos, slides, instruction, mini quizzes and discussion you’ll learn about the Top Ten Improper Food Handling Practices and the importance of a Food Safety Plan.
We’ll delve into the private lives of several common foodborne microbes and find out how to prevent them from making us sick. Other segments will cover preparing food, knowing which foods need special attention and how important temperature is in storing cooked/raw potentially hazardous foods. We’ll look at hygiene, allergies, when not to work, proper cleaning and sanitizing, dishwashing, pest control and premises requirements.
What you’ll cover
- The Top Ten Improper Food Handling Practices
- Why a Food Safety Plan matters
- Common foodborne microbes, and how to stop them making us sick
- Preparing food, and foods that need special attention
- Temperature: storing cooked and raw potentially hazardous foods
- Hygiene, allergies, and when not to work
- Proper cleaning, sanitizing and dishwashing
- Pest control and premises requirements
Did you know?
Your burger is done at 71°C
Colour does not always tell you if hamburgers are safe to eat. Use a food thermometer in the thickest part of the meat and cook until it reads at least 71°C (160°F).
Use of gloves
Contamination of food by the hands of food handlers is an important cause of foodborne illness outbreaks. Avoid latex gloves; polyethylene, polyvinyl, nitrile and chloroprene are suitable alternatives.
What is a Sanitation Plan?
A set of written cleaning procedures that lay out what is to be cleaned, when, by whom, and with what.
Frequently Asked Questions
Do I need a FOODSAFE certificate to work as a server? Does my certificate expire? How do I get a replacement? Find the answers here.