Why there is a need for FOODSAFE in Toronto? Learning about food safety is often unimportant to most members of society. They dismiss it as an “already-know” instead of thinking “what else should I know about it”? This is a big problem because foodborne illnesses are one of the most common conditions that affect everyone on the age or health spectrum. More often than not, foodborne illnesses resolve in a few days (they are self-limiting), but if symptoms persist and become severe, a person might need to be hospitalized.
Getting started: What do I need to know about foodborne illness?
- Foodborne illness can be caused by (1) microorganisms or (2) chemicals. Microorganisms are much more common – with the Norovirus being responsible for about 60 percent of foodborne illness cases. Chemicals cause a conditon aptly called food poisoning, usually when pesticides contaminate food.
- The term foodborne illness is a category for all conditions that manifest the any if not all of the following symptoms: diarrhea, vomiting, nausea, upset stomach, appetite loss, abdominal pain, and abdominal cramps.
- Foodborne illness is prevent by practicing food safety – that includes handwashing, wearing of gloves and other protective gear, and keeping personal health and hygiene.
Other interesting facts:
- An estimated 4.5 million people in Canada are infected with foodborne illness annually.
- Over 2.2 million people all over the world die from diarrheal complications annually.
- The Norovirus is responsible for 58 percent of foodborne illness cases, the rest are caused by Clostridium perfringens, Campylobacter spp., Salmonella (except typhoidal Salmonella), and Staphyloccocus aureus (in the top five).
The nitty-gritty with food safety training
Ontario’s Ministry of Health and Long Term Care has drafted the Health Protection and Promotion Act, part of which is the bylaw for Food Handler Certification and Training. With amendments made to the bylaw in 2008 and 2010, all medium-risk and high-risk food handling facilities are required to have staff members trained and certified in food safety by a training provider that is approved by the local health authorities.
A food handling facility is any place that prepares or handles food, whether or not the product is sold for a price or given for free – these places are all governed by Bylaw No, 07-245, Mandatory Food Handler Training. Of course, not the entire staff has to be officially certified. The bylaw simply requires a certified staff member to be present at all time in the establishment.
Programs at FOODSAFE in Toronto
Food safety training at Toronto First Aid is available on two levels – basic and advanced FOODSAFE in Toronto. The bylaw requires basic training as a minimum, with advanced training targeting supervisory staff members such as owners and managers.
- Basic food safety training is an eight-hour program that can be taken in one or two days. It focuses on basic skills and knowledge that food handlers should know – not just food handlers who work in food facilities, but people who cook and prepare food in their own homes. This program is open to anyone interested in food safety, not just food handlers.
- Advanced food safety training is a 16-hour program, focusing on all the knowledge and skills it takes to run a food handling facility. This program targets business owners, managers, and staff members with supervisory capacity (such as executive chefs).