Food Safety Training in Calgary
Alberta requires food establishments in Calgary to have a number of the staff members trained in food safety and sanitation. The public health act on food regulation requires certain food establishments to train some of its staff in food safety. The establishments that are covered by the act are those that handle food preparation and packaging directly, like restaurants and bakeries. Places like farmer’s market stalls and care facilities with less than 10 clients are not required to follow the public health act.
The health act requires the following:
- The presence of a supervisor trained in food safety when there are more than five staff members working during a shift
- The presence of a frontline service worker trained in food safety when there are less than six staff members working during a shift.
Food Safety Training in Calgary with certificates and refresher courses
Calgary First Aid awards all its trainees with training credential upon completion of the food safety training program. Credentials in food safety do not expire in Alberta, but food service workers have to take refresher training every five years (at least). You may take refresher training sooner if you think you need updated training in less than five years.
Any training credential you receive from Calgary First Aid will be valid all over the city and the province.
About Food Safety and Sanitation
The most important thing at any food establishment is the safety of its products for public consumption. That means all food preparation has to be done correctly and safety. Food handling begins when the raw materials (produce and meat) are bought, prepared (cooked or packaged), and served or stored. Safely performing all these tasks are part of a safe food handling process that every food establishment should have.
Infection control through handwashing/hand rubbing is an important skill taught to frontline service workers. This prevents microorganisms and other substances from contaminating the food products and caused foodborne illness in consumers. This is especially important if a food service worker is sick; this will help prevent spreading his/her illness to other workers and the customers.
Getting started: Temperature and time
When bacteria and mold grow on food, there are two factors that must be considered – temperature and time. Both substances need a specific temperature range in order to survive, as well as a certain amount of time to flourish in that environment. Most bacteria that causes foodborne illness prefer temperatures between four and six degrees Celsius. This is called the “Danger Zone”. In cooler temperatures, bacteria may still continue to grow but slower. High temperatures usually kill bacteria that finds its way into food. This is why food should be cooked thoroughly before service and packaging.