Why there is a need for Calgary Food Safety Certification? In Calgary, Alberta, food establishments are covered by a public health act on Food Regulation. This health act was created in response to the rising incidence of foodborne illness in the country. Foodborne illness are caused by eating food contaminated with pathogens and/or chemicals. These substances cause gastrointestinal symptoms, and for more severe cases, systemic symptoms. To prevent the spread of foodborne illness, food establishments are required to have their staff trained in food safety and sanitation, and with most of them carrying certificates or training credentials.
Calgary Food Safety training
Getting a training certificate in food safety is highly encouraged by Calgary’s Environmental Health Officers and Public Health Inspectors. When food establishments are cleared for business and given a permit to operate, the entire staff is asked to have basic food safety training. However, not all service workers are required by law to become certified. In fact, the public health act only governs food establishments, not the food service workers themselves. That means that food service workers are not required get a certificate in food safety before applying for work.
The Alberta Public Health Act on Food Regulation requires food establishments to:
- Have at least one supervisor trained and certified in food safety/sanitation present when there are more than five employees on duty in the establishment.
- Have at least one employee (who doesn’t have to be a supervisor) trained and certified in food safety/sanitation present when there are less than six employees on duty in the establishment.
When food service workers are trained in food safety, it means that the food products they handle are safe for public consumption. There is also less risk for the products to be contaminated by dangerous substances – therefore less risk for the spread of foodborne illness.
How does food become contaminated?
Food becomes unsafe when it is contaminated by pathogens and chemicals through improper handling. The process of food handling starts from the acquisition of the raw products, to the preparation of the food (cooking or otherwise), and to storage and service. When food is not properly handled at any of these stages, microorganisms can end up on the food. Also, chemicals like pesticides can remain on food if the produce is not cleaned adequately. These all lead to ingestion by a consumer and to a case of foodborne illness.
One of the biggest problems in food handling is improper hand washing. Most microorganisms are transferred by hand when a food service worker touches food. Especially if the worker comes into contact with a sick individual or is sick themselves, the risk for contamination is much greater. Wearing protective gear and proper hand washing ensures that there will be no transfer of microorganisms from the service worker, to the product, to the consumer.
Certificates in Calgary Food Safety do not expire; instead, food service workers are required to take updated training every five years. Visit our website for more details on training and refresher courses and sign up today.