Toronto Food Safety Certification and training
Food safety training is a very popular training course at Toronto First Aid. We get students who sign up for training all throughout the year, not just for Toronto Food Safety Certification but also for basic first aid. We ensure that all our prospective students have slots for training by opening schedules during the weekends and evenings (when needed). Enrollment is quick and easy too! Just visit the Toronto First Aid website and use the online application form to sign up for the class that you want.
If you have any questions, you can contact us through e-mail, telephone call, or in person during normal operating hours.
Basic and advanced training
Our food safety courses are divided into level one and level two classes – basic and advanced training. The basic food safety class is the minimum amount of training required by the Ontario Ministry of Health and Long Term Care. Basic concepts are introduces in the first level of food safety training, such as microbiology, foodborne illness, and infection control. The curriculum is largely skill-based aside from the introduction of basic concepts.
Advanced training targets management staff, making it an advanced training course. It runs longer than the basic program, because it covers more topics – basically everything you need to know about running a food establishment.
- Basic training – level 1 – 8 hours long (1 day)
- Advanced training – level 2 – 16 hours long (2 days)
Food safety certificates
Upon completing the food safety training course and passing the certification exam, students are awarded a training certification valid for five years. Five years from the certificate’s issuance, the student has to take a refresher course and another certification exam – this will renew the student’s food safety credential.
Note: Because Toronto First Aid is approved by the local health authorities, any credential you receive from us will be valid all over the city and the province of Ontario.
What causes foodborne illness?
The goal of food safety training is to reduce the number of cases of foodborne illness in Toronto. When food is safely handled, there is less risk of contamination – meaning less risk for the consumer to become infected with foodborne illness. But how exactly does food become contaminated? And what does it become contaminated with?
When food handlers do not wear protective gear, wash their hands, or cook and store food properly, it is likely that the food has been contaminated with bacteria. Bacteria is the most common cause of foodborne illness (despite the Norovirus being responsible for more than half of foodborne illness cases). According to the WHO, the bacteria that most commonly causes foodborne illnesses are:
- Clostridium perfringens
- Campylobacter spp.
- Salmonella (except typhoidal Salmonella)
- Staphylococcus aureus
Chemicals are also another cause of foodborne illness, aptly termed ‘food poisoning’. Pesticides are chemicals that are sprayed on produce to prevent them from being eaten by pests. However, these pesticides can be dangerous to humans if the produce is not washed properly and the chemicals are consumed.
To learn more about foodborne illness and food safety, sign up for a training course at Toronto First Aid today.