Food safety certification in Nanaimo is offered at Nanaimo First Aid at very affordable rates. Our training courses follow the latest updates in FOODSAFE in Nanaimo and sanitation, all taught by certified instructors. Food safety training is available through the FOODSAFE program that is mandated by the public health authorities in British Columbia. You can enroll in two different levels of food safety training, with the first being a prerequisite of the second. The Nanaimo First Aid website has a list of all our available classes, schedules, and training fees.
Food safety and the PC Public Health Act
The BC Public Health Act on Food Premises Regulation doesn’t require all food service workers to have FOODSAFE certification. It does, however, require that all food establishments have at least one employee trained in food safety present during every shift. So while you may not be mandated by law to train in food safety, your employer might choose you as the staff members who needs to be trained in FOODSAFE. The health act also stipulates other requirements for food establishments and their owners.
FOODSAFE certificates and refreshers in Nanaimo
A FOODSAFE certificate is valid for five years before it expires. Food service workers whose certificates are approaching or have expired can sign up for FOODSAFE refresher classes. A refresher class is basically an update class with the latest concepts and techniques in food safety. It runs for a short three hours, with an examination at the end. To get a new FOODSAFE certificate, the student has to get at least 80 percent on the exam.
Training Levels for FOODSAFE in Nanaimo
FOODSAFE 1 is the first level of food safety training. It is tailored for staff members responsible for directly handling food. The program is focused on skills in preparation, storage, and handling – all part of the front-line service workers’ duty. First level training is eight hours long and costs 110 dollars.
FOODSAFE 2 is the second level of food safety training. Unlike the first level which is tailored towards food handlers, the second level is tailored towards members of the staff responsible for management (owners, managers, and executive chefs). The level’s curriculum focuses on planning, rather than being oriented on skills.
Foodborne illness and food safety
Foodborne illness (FBI) is colloquially known as food poisoning. It is a gastrointestinal disorder that is caused by the ingestion of pathogens and dangerous substances (like chemicals). Microorganisms like the norovirus can contaminate food that isn’t prepared properly and result in the victim experiencing vomiting, diarrhea, and abdominal cramps. The same goes for food that has been contaminated by chemicals – they can cause gastrointestinal symptoms.
- Staphylococcus aureus is a bacterium that grows on food and can cause severe vomiting.
- Clostridium botulinum is known for causing a condition called botulism. The bacterium produces a toxin in food that can remain present even without the microbes.
- Pesticides are chemicals that are sprayed on most crops (fruits and vegetables) to prevent insects from eating them. However, pesticides can be dangerous to humans, especially if the produce isn’t cleaned and eaten raw.