Food Safety in Saskatoon
Food Safe Certification is one of the most popular classes at Saskatoon First Aid. With an estimated four million Canadians experiencing foodborne illness each year, the legislations on food handler training have become very strict over the years. In Saskatoon,food establishments are required to have trained staff members present at all times that food is being handled. So while food service workers aren’t legally required to receive food handling training, their employers might request them to train and get certified in food safety.
The Food Safe Program at Saskatoon First Aid
Saskatoon First Aid has two levels of food safe training and certification available. The first level, Food Safe Level 1, is targeted towards frontline service workers. Frontline service workers are those that handle food directly, such as servers, cooks, and dishwashers. The first level of training tailors its curriculum in safe handling of food products. It runs for eight hours in a classroom set-up.
Food Safe Level 2 is an advanced training program, tailored towards managerial staff members of food establishments. The program’s curriculum is tailored towards the must-knows when running a food business – from health permits to staff training. It runs for twelve-hours, over two days.
Your Food Safe Credential
Food safe training certificates are valid for five years before they expire. To renew your expired or near-expiry credential, you can sign up for a Food Safe Refresher classes also available at Saskatoon First Aid. Refresher courses are shorter versions for the full programs, meant to update students who have previously taken Food Safe training.
How Food Becomes Contaminated
Foodborne illness is one of the most common gastrointestinal problems humans experience. But how do you get an FBI? Foodborn illness isn’t a name for a specific disease, it’s a category for diseases caused by eating food contaminated with pathogenic microorganisms.
When food is improperly handled, bacteria and viruses can end up contaminating them which places the consumer at risk for getting sick. This is why food handler training is so important. A food establishment is supposed to be safe for both its workers and its customers, and if at any point in the food handling process safety is not enforced, there is a risk that the product is unsafe for public consumption.
While bacteria is the most common cause for hospitalizations due to FBIs, the most common cause of FBIs is actually a virus – the Norovirus. This microorganism contaminates food when food handlers who are sick do not practice proper infection control. They may go to work sick and contaminate the product with the virus. Similarly, not performing adequate hand hygiene or not wearing the proper protective gear increases the risk of transferring microorganisms during the food handling process.
If you want to learn food safe at Saskatoon First Aid, signing up is as easy as using the form below. We also encourage prospective trainees to drop by and enroll in person – this way is actually much quicker because you get confirmed for a slot immediately after completing enrollment.