Food Safety

Each year, 1 in 8 Canadians are affected by foodborne illness. Food safety is essential to protecting the health of ourselves and our communities while preventing food from going to waste.

By the end of the session, participants will be able to:  

• Recognize the importance of food safety and how it relates to food waste
• Identify safe food handling practices for receiving, storing and preventing cross-contamination during cooking
• Apply procedures to thaw, cool and reheat food safely

*Please note: this 1-hour education session is not equivalent to a food handler certification course.  This is meant to serve as a refresher to those who have completed their certification or as a general overview of food safety.

For more information on booking the training. Click on the appropriate link below:

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• Non-profits and Charities

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Course Description:  

This comprehensive Second Harvest Food Safety Certification course is designed to equip food handlers, kitchen staff and food service professionals within non-profit and charitable food program environments with the essential knowledge and skills to ensure food is prepared, stored and served safely. The course is approved by the Ministry of Health and is deemed to be equivalent to certifications offered by Ontario public health units.

Upon successful completion of the course and final assessment (receiving a minimum grade of 75%), participants will receive a recognized Food Safety Certification, valid for five years.

Duration: 6-8 hours

Pre-requisite:  This course is offered in English. To support full participation and understanding, participants should have a basic level of English reading, writing and listening skills.

Format: In-Person (within Ontario)

Program Objectives:

• Recognize the critical role of food safety in public health
• Describe the importance of proper hand hygiene and food handling
• Explain methods for preventing bacterial growth in food
• Identify the proper use and care of food thermometers
• Describe the purpose and principles of the Hazard Analysis and Critical Control Point (HACCP) system
• Outline the steps of the food handling process
• Explain appropriate cleaning, sanitizing, and disinfecting procedures
• Describe strategies for pest prevention and control in the kitchen environment
• Demonstrate an understanding of food contamination

Course Structure:

Participants will attend lectures and practice activities with a group of students and our instructor. Afterwards, participants will be assessed through a close-booked multiple-choice exam. Within 10 business days, participants will be emailed their test results, digital certificates and wallet cards.

Location:

Training sessions can be offered at Second Harvest Headquarters (120 The East Mall, Etobicoke, ON) or at your preferred off-site location.  

Group Booking:

If you would like to register more than 15 individuals, you may be eligible to host a shared training session on a date and at an off-site location of your preference.

To be eligible, we require hosts to have:

• A room that can hold a minimum of 25 students and one instructor
• Tables and chairs for 25 students and one instructor
• A working projector/screen and HDMI cord
• A minimum reservation of 15 students
  

Any unreserved spots will be open to nearby non-profit organization members within our Second Harvest network.

Cost:

Internal non-profit organization (e.g., members of the Delivery & Pick-Up Program and/or Food Rescue App)*

• $20 per student
• $25 per student (host) + $15 one-time travel fee

*If cost is a barrier to participation, please let us know. We are committed to providing accommodation where possible.

External non-profit organization not registered in our Second Harvest network

• $40 per student

How to Register:

Email us at training@secondharvest.ca to inquire about our next scheduled training date.

We are committed to providing an inclusive learning environment for all students. If you have a disability or condition that may require accommodation, please inform us during your registration. You will be asked to complete an exam modification request form.

Refund Policy:

Participants can request refunds seven days before the event.

Replacement Certification Card:

If you require another copy of your digital certificate, please contact training@secondharvest.ca with details including first and last name, the email address used for course registration and date of when the course was taken. A service fee of $5 will be charged.

Customer Support:

For more information, contact us at training@secondharvest.ca or 416-408-2594. We are available Monday to Friday during regular business hours.

BASICS.fst is a food safety training course for food handlers. Topics include food safety regulations, microorganisms, the flow of food and facility design, personal hygiene, cleaning and sanitizing, pest management, purchasing, receiving and storing foods, cooking, cooling and holding food, serving food and food allergies.

This course is offered in collaboration with TrainCan. TrainCan's food safety program is recognized by the Ministry of Health and is based on the Canadian Food Retail and Food Services Regulation and Code (CFRFSRC), Health Canada and Canadian Food Inspection Agency (CFIA). Certification is valid for five years with any public health unit across Canada.

For more information. Click on the link below:

• Non-profits and Charities