Food safety training: What business owners should know
If you own or are planning to open a food business in Regina, it is important to know about The FOODSAFE Regulations. These regulations are part of Saskatchewan’s 1994 Public Health Act. The regulations were created in order to ensure safe food handling in all food establishments in the province – to ultimately reduce the number of cases of foodborne illnesses. As a food business owner, you are responsible for making sure that your staff is adequately trained in food safety and sanitation.
Basic in-house training is enough for most staff members, but The Food Safety Regulations require the presence of a certified employee at all times in the establishment. Food service workers have to sign up for training in a provider that is approved by the local health authorities in Regina in order to receive a food safety and sanitation certificate. Regina First Aid is one of the few providers approved in the city.
Not all staff members have to be certified; however, facilities that handle high-risk food or the facility itself is high-risk are usually asked to have more certified employees present at a time.
FoodSafe in Regina
Regina First Aid offers FoodSafe training courses through the week. Everyone is encouraged to attend basic training, not just business owners and food service workers. Even stay-at-home parents who are responsible for cooking can enroll in these programs. (Note: Level 2 training can only be taken upon completion of level 1 training)
FoodSafe 1 takes eight hours to complete. Students can choose an eight-hour class, from 8:30 AM to 4:30 PM or two four-hour evening sessions, from 6:00 PM to 10:00 PM over two days. Topics discussed include:
- Microbiology and introduction to common foodborne illnesses
- Safe food handling skills
- Sanitation of the workplace
- Personal hygiene
- Housekeeping
- Pest control
FoodSafe 2 is a longer, more advanced course taking 12 hours to complete over 2 days. The program itself is held in two six-hour sessions (6 hours per day). The curriculum is designed for supervisors, managers, and owners – people who are responsible for management of the food facility and the business. However, it is open to any one with a FoodSafe 1 training credential. Topics discussed include:
- Food safety management (workflow)
- Employee training in food safety
- Food safety planning
- General maintenance
- Housekeeping programs
Looking at foodborne illness
Once a dangerous microorganism or chemical has been ingested, it causes foodborne illness. There are different illnesses caused by different pathogens but their symptoms typically include vomiting, diarrhea, stomach pain, and stomach cramps. According to the WHO, the following are the most common pathogens that cause foodborne illness:
- Norovirus (responsible for approximately 58 percent of cases)
- Campylobacter spp.
- Clostridium perfringens
- Salmonella
- Staphylococcus aureus
With proper food handling, contamination can be easily prevented. Despite this, over four million cases are reported each year to Canada’s health authorities. While most of these resolve in a few days, some can be fatal – especially for very young children and very old adults. They are more prone to dehydration and its complications. Learn a little about fluid and electrolytes below.