Food Safety (Food Handler Certification)
Overview
Food Safety (Food Handler) training teaches the essential knowledge and practices to prepare, store, and serve food safely. It’s designed for restaurants, cafés, catering, care facilities, and retail. Training is practical and compliance-focused, so staff can prevent foodborne illness and pass routine inspections—at budget-friendly rates.
Duration: typically 6–8 hours (1 day) or self-paced online with a proctored exam
Certification length: commonly up to 5 years (varies by province/municipality and provider)
Formats: In-class, online, or blended (where available)
Assessment: knowledge exam; some locations include a short practical review
Requirements differ by province/municipality. Always confirm local acceptance and exam rules before registering.
Who Should Take This Course
- Kitchen & service staff: line cooks, prep, dish, servers, bartenders
- Supervisors/owners: food trucks, cafés, catering, market vendors
- Healthcare & care facilities: support services, long-term care, daycare kitchens
- Students & job seekers entering the food industry
What You’ll Learn (Key Topics)
Foodborne illness fundamentals
- Pathogens, contamination routes, and high-risk foods
- Symptoms, at-risk populations, and illness prevention
Time & temperature control (TCS)
- Danger zone, cooling/reheating, hot/cold holding
- Thermometer use and calibration basics
Cross-contamination prevention
- Raw vs. ready-to-eat separation, color-coded tools
- Allergen awareness and avoiding cross-contact
Personal hygiene & facilities
- Handwashing, glove use, illness reporting
- Washrooms, hand sinks, and facility hygiene standards
Cleaning & sanitizing
- 3-compartment sink steps, chemical use, sanitizer test strips
- Smallwares vs. food-contact surface sanitation
Receiving, storage & layout
- FIFO, labeling, storage temperatures, pest prevention
- Waste management and physical hazards
Inspections & documentation
-
Working with inspectors, temperature logs, corrective actions
Course Format & Time
In-Class (most common):
- Instructor-led sessions with demos and scenario questions
- Typical total time: 6–8 hours, including the exam
Online / Blended:
- Self-paced modules with knowledge checks
- Proctored exam (online or in person, depending on local rules)
- Same certificate as in-class upon successful completion
Actual durations and exam procedures vary by location and provider.
Evaluation & Certification
- Closed-book exam (multiple choice) with a passing grade set by the program/provider
- Successful participants receive a Food Handler certificate (digital or card format)
- Validity: commonly up to 5 years, subject to provincial/municipal rules
Prerequisites & Accessibility
- No formal prerequisite; clear reading comprehension recommended
- Language support and accommodations may be available—please request in advance
What to Bring
- Government-issued photo ID (required for the exam)
- Pen/pencil (if writing an in-person exam)
- Calculator if permitted (basic functions; policies vary)
- Water/snacks; most training centres have nearby lunch options
Group & On-Site Training
We deliver private Food Safety courses at your workplace or host your team at one of our centres. Flexible scheduling, volume pricing, and coordinated multi-site rollouts available.
Frequently Asked Questions
Is this certificate accepted by my local health authority?
Acceptance depends on your province/municipality and the program version. Confirm local requirements before registering.
Is there a practical exam?
Most programs use a written exam only. Some locations add a brief practical review—check local details.
How long is the certificate valid?
Commonly up to 5 years, but this varies. Your certificate will list the expiry or issue date for reference.
Can I complete the course online?
Yes—many locations offer online learning with a proctored exam (online or in-person). Availability and rules vary.
Do managers need a different level?
Some jurisdictions recommend or require a supervisory level. Ask about advanced options if you manage staff or multiple sites.