A food handling, sanitation and work safety course designed for food service establishment operators and front line food service workers such as cooks, servers, bussers, dishwashers, and deli workers. The course covers important food safety and worker safety information including foodborne illness, receiving and storing food, preparing food, serving food, cleaning and sanitizing.
According to the Public Health Agency of Canada, four million people – one in eight Canadians – get sick with a domestically acquired food-borne illness every year. Most feel ill with gastrointestinal symptoms such as vomiting and diarrhea for a few days and then get better. However, this can be life-threatening
for especially vulnerable people including children, pregnant women, the elderly, and other immune compromised.
The FOODSAFE course was developed in 1986.
FOODSAFE Certificates issued in BC now Valid for Five Years, Every operator of a food service establishment, and at least one staff member on every shift, must have a valid FOODSAFE certificate (or its equivalent). FOODSAFE certification has been a legislated requirement in BC for food service establishments since July 1, 2000.