Foodsafety is extremely important to businesses of any size which handle food. Food safety involves maintaining a healthy
food-preparation and delivery environment and keeping food free from bacteria
and other contaminants. Many restaurants and other types of companies include
food safety classes as part of new-employee training. However, formal education
in this discipline can be obtained through stand-alone classes or certificate
programs at colleges or vocational schools. Certifications for food handlers
may also be obtained through the National Registry of Food Safety Professionals.
Students can take these
courses in-person or online, and should expect to learn about proper food
storage and display, standard sanitation procedures and other topics such as:
- Food
sanitation
- Manufacturing
practices
- Waste
disposal
- Food-borne
hazards
- Cross-contamination
prevention
Career
Options
Food safety training is an
important aspect in jobs that deal with food and drinks. These jobs range from
a single-person food cart operation to restaurants and other food-service
operations. These positions may include:
- Fast food
worker
- Waiter
- Cafeteria
worker
- Deli counter
attendant
- Hotel dining
room server
- Bartender
- Cleaning
staff
- Retail staff
- Cooking
staff
Learning Outcomes
After completing food safetycourse, you will be able to:
Manage systems for good personal
hygiene;
Control food allergens and food hazards within the business;
Maintain an effective incident management system;
Explain the characteristics of poorly constructed water wells;
Design and operate a system to minimize the risk of pest-infestation in both product and facility;
Follow safe practices in food preparation areas to avoid accidents;
Understand the role and influence the manager has on the rest of the food safety operation team.
Control food allergens and food hazards within the business;
Maintain an effective incident management system;
Explain the characteristics of poorly constructed water wells;
Design and operate a system to minimize the risk of pest-infestation in both product and facility;
Follow safe practices in food preparation areas to avoid accidents;
Understand the role and influence the manager has on the rest of the food safety operation team.
HACCP trainingprogram teaches students how to implement and manage the Hazard Analysisand Critical Control Points (HACCP) system, which was designed by the Food and
Drug Administration (FDA) as a food safety management system for
controlling food hazards. By completing this course, students will earn a
HACCP certificate of completion.
For individuals, the Food Centre’s HACCP & Food Safety CertificateProgram can be your first step to being part of a growing industry and will
open doors to many opportunities in the food industry. It will position
you to take on the role of HACCP Coordinator and can lay the foundation for those
interested in becoming a Quality Assurance/Quality Control Technician or
Manager. Students will discover the 12-step process
for developing and implementing a HACCP plan. Addtionally, students will
learn techniques for managing both HACCP and pre-requisite programs to
ensure food products will be safe and wholesome.
