Food Handling and Food Safety Certification in Canada
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Considering that acquiring a food safety certification requires individuals to pay for a fee and to undergo hours of training, many housekeepers turn down opportunity to obtain one even if they already have the means and the time to do so. What they do not realize is that turning down an opportunity to acquire a food safety certification can stunt their career growth and possibly end their current one. Here are some of the specific reasons why this type of certification is highly beneficial for housekeepers and how it can stunt their career growth if they do not acquire one.

Less Job Competition

According to many news outlets such as the Huffington Post, the financial recession has caused a dip in the number of middle-income jobs and an increase in the low-income or wage jobs. This is because the recession has pushed several business establishments that are offering middle-income jobs to close down which made middle-income earners to seek other jobs. The recession also fueled the increase in low-wage jobs which further influenced former middle-wage earners to apply to lower-income jobs. This is why there has become an increase in the number of people who apply for lower-wage jobs such as housekeepers. However, obtaining a food safety certification can create that edge which can make it more likely for certain applicants to land a job than others.

Higher Salary

Stomach PainBecause of the fact that not all people have the time or money to spare for a food safety course and that more consumers are becoming more aware of the importance of eating or going to a place where the staff are trained in food safety, employers are now prioritizing housekeepers with a food safety certification. Hence, most of them are more than willing to pay higher salaries for those who have this kind of certificate in order to attract certified housekeepers. This means that those who apply for a food safety certificate has a high chance to earn back what they have used to pay for food safety courses.

Better Career Growth

When promoting staff or employees, most if not all supervisors consider the credentials of candidates aside from their actual performance in the field. This is why those who have a food safety certificate have a higher chance of getting promoted while many of those who have no food safety certification tend to suffer from a dead-end job with no chance of promotion. This is why getting a certificate should be highly valued.

Staphylococcal food poisoning is caused by the bacterium Staphylococcus aureus. It is commonly found on the normal flora of the skin and in the noses of up to 25% of healthy individuals and animals. It does not usually cause harm unless it is transmitted to food products. Staphylococcus aureus produces different types of toxin, several of which can cause food poisoning. Food is most at danger when kept at room temperature where the bacteria can multiply and produce toxins. However, it is important to note that Staphylococcal toxins are resistant to heat, thus cannot be destroyed by cooking. The presence of toxins cannot usually be determined by simply looking at the food. Even if there may be no signs of spoilage, such as bad smell, it does not necessary denote that no toxins are present.

Causes of Staphylococcal Food Poisoning

The most common cause of staphylococcal food poisoning is eating contaminated foods and cannot be transmitted from one person to another. There are several ways of getting Staphylococcus aureus into the food including:

  • Carriers of Staphylococcus handle food without washing their hands
  • Growth of Staphylococcus in unpasteurized products
  • Eating foods that are made with hand

High-risk Foods for Staphylococcal Food Poisoning

All foods are at risk for causing food poisoning to an individual. However, the following food products are considered at greater risk for causing staphylococcal food poisoning. Specifically, food products that are made by hand and require no cooking are considered high-risk foods, which include:

  • Unpasteurized milk and cheese products
  • Salads
  • Salty foods, such as ham
  • Sliced meat
  • Puddings
  • Pastries
  • Sandwiches

Signs and Symptoms of Staphylococcal Food Poisoning

Staphylococcal food poisoning is a gastrointestinal illness, thus most of its signs and symptoms are related to the digestive tract. Moreover, Staphylococcal toxins are fast acting, thus its incubation period is generally one to six hours. The illness usually lasts from 24-48 hours. The following are signs and symptoms of Staphylococcal food poisoning:

  • Nausea and vomiting
  • Diarrhoea
  • Loss of appetite
  • Severe abdominal cramps
  • Mild fever

First Aid Management for Staphylococcal Food Poisoning

Fortunately, most cases of Staphylococcal food poisoning are mild and can be managed at home. The main goal of first aid management includes treating the symptoms and avoiding dehydration. The following are first aid tips to managing staphylococcal food poisoning:

  • Take plenty of rest.
  • Drink eight to ten glasses of clear fluids, preferably water.
  • Every time there is a loose bowel movement, drink at least one cup of liquid.
  • Instead of eating three big meals, eat small meals instead.
    Staphylococcal Food Poisoning

    Staphylococcal Food Poisoning

  • Put some salty food in the diet, such as pretzels, soup, and sports drinks.
  • Eat foods high in potassium, such as bananas, potatoes without the skin and fruit juices with plenty of water.
  • Medications can be given to calm the stomach.

Disclaimer: This article does not provide medical advice and should not be substituted for formal training. The information given should not be used for self-diagnosis. Seek medical attention when necessary. It is important to recognise potential medical emergencies at all times to avoid complications from developing. To learn more about how to manage Staphylococcal food poisoning, enrol in First Aid Courses and CPR Courses with Red Cross Training.

Online Sources:

http://www.cdc.gov/nczved/divisions/dfbmd/diseases/staphylococcal/

http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/staphylococcus/

http://www.webmd.com/food-recipes/food-poisoning/tc/staph-food-poisoning-topic-overview

Escherichia coli O157: H7 is a particularly dangerous strain of the bacterium Escherichia coli, commonly known as E. coli. There are many strains of E. coli, but most are harmless, some of which even live in the intestines of humans and other animals without causing damage. However, a few strains, such as Escherichia coli O157: H7 can cause very harmful symptoms to their victims, such as vomiting and bloody diarrhoea. In some cases, it has lead to kidney failure and even death. The strain Escherichia coli O157: H7 produces a toxin called Shiga toxin, also known as Shiga toxin-producing E. coli (STEC).

Causes of Escherichia coli O157: H7 Infection

There are several ways wherein E. coli can get into the food, which include:

  • Meat or poultry that comes into direct contact with E. coli found in the animal intestines while being processed
  • Use of water contaminated with animal or human waste during growing or shipping
  • Poor handling of food during transport or storage
  • Unsafe food handling or preparation in home, restaurants, or grocery stores

Moreover, even if food is handled and stored properly, there are still several ways on how food poisoning can occur after eating or drinking:

  • Preparation by a person who did not wash their hands well before commencing preparation
  • Usage of unclean cooking utensils, cutting boards, or other tools
  • Storage or dairy products or mayonnaise-containing foods for too long
  • Improper storage or improper reheating of frozen or refrigerated foods
  • Fish or oysters
  • Raw fruits or vegetables that have not been washed properly
  • Raw fruits or vegetable juices and dairy products
  • Undercooked meats or eggs
  • Drinking or usage of untreated waters

Symptoms of Escherichia coli O157: H7 Infection

The incubation period of Escherichia coli O157: H7 is typically one to ten days, wherein symptoms usually last for five to ten days. If complications, such as hemolytic uremic syndrome (HUS), develop, there is generally a longer healing period. Signs and symptoms of Escherichia coli O157: H7 infection include:

  • Vomiting
  • Severe diarrhoea, often bloody
  • Severe abdominal pain
  • Gas
  • Little or no fever
  • Loss of appetite

First Aid Management for Escherichia coli O157: H7 Infection

The main goal for treatment for Escherichia coli O157: H7 infection is to treat the symptoms and avoid dehydration from occurring. The following tips can help manage a Escherichia coli O157: H7 infection:

  • Take plenty of rest.
  • Drink eight to ten glasses of clear fluids, preferably water.
  • Drink oral rehydration mixtures to replace lost minerals and fluids.
  • Instead of eating three big meals, eat small meals instead.
  • Put some salty food in the diet, such as pretzels, soup, and sports drinks.
    Escherichia coli O157: H7

    Escherichia coli O157: H7

    Add foods high in potassium, such as bananas, potatoes without the skin and fruit juices with plenty of water.

  • It is not ideal to take anti-diarrheal medications as it may cause the infection to last longer.

Disclaimer: This article does not provide medical advice and should not be substituted for formal training. The information given should not be used for self-diagnosis. Seek medical attention when necessary. It is important to recognise potential medical emergencies at all times to avoid complications from developing. To learn more about how to manage Escherichia coli O157: H7 infection, enrol in First Aid Courses and CPR Courses with Red Cross Training.

Online Sources:

http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/ecoli/

http://www.nlm.nih.gov/medlineplus/ency/article/000296.htm

Food safety knowledge and education is rapidly facing advancement over the

Food Handling Course

Food Handling Course

last decade to prevent the diseases and bacteria caused by improper handling of food. Food handling course is designed by the expert trainers to guide the food service employees to work in the safest way. It requires the food service workers to be properly educated and well aware about the safe and sound food handling techniques and tips that can avoid the chances of food Bourne illnesses.

Safe Food handling practices by the workers working for any food establishment or a hotel can help the owner to provide the safe and healthy environment for the clients free from germs and bacteria. Food Bourne hazards are highly common and the main culprits behind them include the inappropriate freezing of food, unawareness of food temperatures and lack of information regarding personal hygiene.

In order to work for any food related organization or beverage industry or servicing company, food handling course is mandatory to take that allows you to earn a certification in the food handling department. Large scale food manufacturing companies and food preparing establishments only prepare the employee having the food handling training in the relevant field as it ensures the right caliber of the worker and also reflects that the person is equipped with the required skills necessary for the safe and quality food handling. Along with this, the food handling certification also allows the worker having experience in the food industry to excel in the field through career advancement.

The main reason behind the drafting of food handling course is to provide the food workers the first hand knowledge of the set standards related to the safe and hygienic food handling along with the opportunity to get the food handling certificate that can improve the CV. For the purpose of quality assurance and hygienic food serving, the course gives the specialized information through training experts. The food handling training program is not only designed for the worker without any experience in the field but also for the career development. The entry level course is different from the career development course. Some of the diplomas in food safety and handling training involves: Quality assurance, plant sanitation, food chemistry, food processing, product development and food microbiology.

It is a common perception that the workers who handle the food in the

service industry are highly responsible for the food related illnesses. These workers are either non-skilled or not trained personnel who take the most common tips of avoiding the food Bourne disease leniently. For such people, food handlings courses are introduced to trained them in a professional environment and make them aware about the side effects of the most common habits that can lead to outbreaks. Washing of the hands before the cutting of food and preparation of food should be the basic habit of the food handlers in order to prevent the bacteria formation and multiplication. In addition to this, storage of food must be done in relevant temperatures that can only be learned through a professional food handling course.

Food Handling Courses

Deliver Safe Food

With today’s growing eating-outside habits, there has been an increase in the popularity of ready-to-eat products, takeaway foods, processed and canned foods, frozen foods, eating outlets, street food and restaurants. With an increase in their popularity, people have also made it sure that it is safe and secure to eat outside. There are many public laws dealing with this subject and it is an offense serving adulterated or unsafe food. And therefore, the businesses or enterprises involved in food retailing and wholesale manufacturing have to be careful about the quality of the food they are serving.

How to Ensure You Deliver Safe Food?

There are various practices enlisted in the law book of your area/ country standardized by the Health Ministry. Make sure you deliver food according to those standards. If you follow those practices and your food has that quality then you are delivering the right food!

How to Learn About Food Safety?

There are various institutes and universities which offer various courses in this field. If you are a newbie in this field, want to start up a new venture or if you want to go for a very standardized food outlet of your own, then you should take up food handling courses with these institutes. The courses would teach you the practices and the code of conduct related to food industries. If you are already an experienced cook in this field, or a manager of a firm or a businessman or a wholesale food seller, then you should go to Food safety classes where they teach you just some practical tips which can help you become more professional!

What Do I Learn Here?

The course content of the FOOD HANDLING Courses is at a depth and is for newcomers or for professional high-end hotel managers who need only graduate/ diploma holders in this field. They teach food handling safety procedures and legislation, refrigeration and storage, emergency food handling, hygiene and cleanliness, clean and safe food service delivery, pest control and in general, preventing food-borne diseases and cross-contamination. If you are taking up food safety classes, then you certainly are area of certain practices. Here you learn more on-field and practical techniques which help you in making your cooking milieu clean and safe to ensure minimized food-borne diseases.

Why Do I Need These Classes?

We know you are a good cook. Your customers love your hand’s taste and your outlet has the best popularity rating, then nothing else matters to you! But there are certain quality standards to be followed and if someday an inspector visits you, you already have the right things in place! If you are a newbie, then you can become a Food Inspector / Food Handler through the food handling courses. A certificate issued after you pass the exam is valid till 5 years before you renew it again! You don’t want people moving the court for bad food served at your place. Following a standard practice is always safer.

Thus, be clean, keep safe, make clean, serve safe and soon your food will be the talk of the town!

Food safety certification is awarded to train professionals in the field of corrections and approved methods of food production, preparation, storage and quality testing. The professional are trained to deliver hygienic and healthy food following the correct and approved procedures to the public.

There was a high rate of victims of food related diseases and illnesses caused by poor food handling, incorrect storage or un-hygienic procedures. However, several countries have now implemented controls in the form of rules and regulations to guide the worker and other members of the industry towards the correct and approved methods of food production, preparation, storage and quality testing. These rules and regulations apply to all businesses and companies in the industry including convenience stores, supermarkets, restaurants and any other businesses in the food service industry.

The industry has made some progress in implementing these rules and regulations over the years. Evidently, there have less casualties of food related diseases and illnesses as a result poor handling, preparation and production of food by the industry. Consumers have since gotten more satisfied from the best service from the food industry.

In the past, preservative like salt, vinegar, spice, nitrate and so on was used to store food items.  These preservatives were harmful to the food themselves, also in a couple of days you will see mold on the food item. Technology has evolved since then and now we have refrigerators to store our food items.  Refrigerators have taken care of almost all of our food storage problems. Food items need to be stored in the right temperatures at all times in order to protect it from bacteria and germs. There has been a lot of advancement in the food preparation, delivery and serving department of the industry as well. A good number of businesses in the department now operate in the correct and approved standards set by the food safety and health authorities of each state. They have trained staffs who prepare food following the correct and approved food hygiene, handling, storage, preparation rules and regulation of the state in which they operate in.

The food industry comes up with better techniques to improve hygiene in the industry regularly, from a lot of research and professionals in the field. Information like the right temperature to store food that protects it from microbial growth, how there is cross contamination between raw food and cooked food and many more are now common knowledge in the industry. The food industry has been able to protect the public from food-borne diseases and illnesses.

Acquiring a food safety certification involve some in-depth understandingFood Safety Certification of quality control methods of food safety. Only accredited and licensed organizations can award a food safety certificate. Training programs offer appropriate certification to each department, there are different programs designed for each department. For example, the industry has programs designed for waiters whom after completing the training are awarded a certification, the same process applies to a program designed for food laboratory professionals except they have a different training material and are awarded a different certification.

Food Safety CoursesFood safety is a systematic discipline that teaches preparation, handling, and preservation of food in ways that prevent food-borne diseases. This content offered in these programs provides participants with   several routines that need to be followed to prevent potentially rigorous health dangers. Food safety standards need to be met between preparing, storing, transporting and preparing food. To learn effective techniques to prevent food borne illnesses many individuals are required to be certified in food safety / handling. There are a variety of food handling certification courses that deal with different methods of food preparation, storage and transport. These courses include:

·         Food Safety courses
·         Food safe course
·         Food safe level 1 course
·         Food safe level 2 course

Food Safety Courses

This is a short, self-explanatory food safety class that deals with the secure preparation and managing of the food. The course is offered at free of cost with the intention to increase awareness and prevention of the spread of food-related diseases. Anybody who serves or handles food can join this course.  This course is particularly helpful for persons with customers that are normally more vulnerable to food-related diseases, and for those who have no mandated food-safety training required such as residential-care facilities or child day-care. The course contains six main, interactive parts, which take a total duration of 1.5 hours. Sections of this course include:

·         Reason to study about food safety
·         Things to be considered while buying food
·         Things to be considered while storing food
·         Things to be considered while preparing food
·         Things to be considered while cooking food
·         Cleaning Up
·         Testing Your Knowledge

The testing your knowledge component of this course is a quick and simple multiple choice test.

Food safe course

This is a comprehensive food-safety training course that is suitable for the food service business. This course is handled by the BC Food safe Secretariat in affiliation with the regional health authorities, BC Centre for Disease Control, Work Safe BC and the BC Restaurant and Food Services Association.

Food safe level 1 course

This is the sanitation, food-handling and work-safety program intended for front-line food-service staffs such as servers, cooks, bus-persons, deli workers and dishwashers. This course deals with important worker-safety and food-safety information, including the details about food related diseases, preparing food, receiving and storing food, cleaning, sanitizing and serving food.

Food safe level 2 course

This level 2 food safety course is intended for food-service managers, owners, executive chefs, kitchen managers, and others who are in charge of handling food safety in food-service organizations. The course contains a variety of modules on Managing for Food Safety, a short assessment of Foodsafe Level 1 course and Writing a Food Safety Plan.