Food Safety Training

Successful foodservice professionals recognize the importance and value of educating employees on food safety to minimize risk and meet regulatory requirements. Employees appreciate what they have learned and can confidently perform their role as foodservice professionals while reducing the risk of food borne illness. Register for a Public Workshop today. Find out about how to have our trainers deliver customized on-site training.

All workshops include course book, examination fees and certificate.

Food Safety Certification Courses

Registered Trademark of the CRFA	NFSTP was developed in response to a growing demand for food safety training that meets the needs of foodservice operators from coast-to-coast, and is designed to train and certify quick-service, full-service, chain and independent operators to a national standard of food safety. This program was developed based on the Canadian Food Inspection Agency’s Food Retail and Food Services Regulation and Code.		Course outline includes: - Food Safety Hazards - Facility Design - Control of Hazards - Equipment Maintenance - Cleaning & Sanitation - Pest Control - Illness, Injury & Hygiene - Education & Training - Food Safety Programs
BASICS.fst ® Registered Trademark of TrainCan Inc. This course was developed primarily for the front-line employee, helping them understand the basics of food safety. Course outline includes: - The Basics of Food Safety - Personal Hygiene - Cleaning & Sanitizing - 3-D Approach to Food Safety - Applying Food Safety Concepts - Food Allergies - Food Safety Regulations		ADVANCED.fst® Registered Trademark of TrainCan Inc. Teaches management level food safety issues ranging from how viruses may be spread in an establishment to how to choose the right supplier. Course outline includes: - The Challenge of Food Safety - The Flow of Food - Developing a Food Safety System - Maintaining Sanitary Facilities & Equipment Based on the ServSafe® Serving Safe Food Coursebook uses Canadian Regulations.
ServSafe® Essentials Trademark of the National Restaurant Association Educational Foundation. Teaches the fundamental essentials of safe food handling & has become the industry standard in food safety training. Course outline includes: - Providing Safe Food - The Micro-world - Contamination, Food Allergies & Foodborne Illness - The Safe Foodhandler - Purchasing & Receiving Safe Food - Keeping Food Safe in Storage - Protecting Food in Preparation - Protecting Food during Service - Principles of a HACCP System - Sanitary Facilities & Pest Management - Sanitation Regulation		ServSafe® Essentials for Supermarkets Trademark of the National Restaurant Association Educational Foundation. Teaches the fundamental essentials of safe food handling for the supermarket industry. Course outline includes: - Providing Safe Food - The Micro-world - Contamination, Food Allergies & Foodborne Illness - The Safe Foodhandler - Purchasing & Receiving Safe Food - Keeping Food Safe in Storage - Protecting Food in Preparation - Protecting Food during Service & Display - Principles of a HACCP System - Sanitary Facilities & Pest Management - Sanitation Regulation - Employee Food Safety Training
ServSafe® Train-the-Trainer Trademark of the National Restaurant Association Educational Foundation. This program is designed to help you develop training skills to deliver food safety training courses. Course outline includes: - Characteristics of the Effective Trainer - Matching Teaching Styles to Learning Styles - Ten Skills for Training Effectiveness - ServSafe® Instructor Guide - Tools for Teaching the ServSafe® Program - Practicing new Skills through Teach-Backs - Teach-Back Planning Tool - Take-Away Training Techniques		Introduction to HACCP™ Trademark of NSF International. Learn how to develop and manage a HACCP plan. This certification is recognized by the International HACCP Alliance. Course outline includes four modules: - Introduction to HACCP - Five Preliminary Steps - Seven Principles of HACCP - Sample HACCP Plans