The Food Safety Regulations of Saskatchewan
All food establishments in Regina (and the entire province of Saskatchewan) need to abide by The Food Safety Regulations, which are part of the provinces Public Health Act of 1994. The regulations state that all establishments are responsible for training their entire staff in food safety and sanitation. They also state that at least one employee certified through food safety course approved by the Regina health authorities should be present at the establishment when food is being handled (in other words, at all times).
Health permits in Regina
Saskatchewan is home to approximately 5,000 food establishments. All of them are subject to inspection by the local health authorities in order to be granted health permits. No food establishment or facility can operate without a health permit or license from the city of Regina. With this in mind, food establishment supervisors or owners should be aware that Public Health Inspectors have the final say regarding how many staff members should be trained in food safety.
Usually, high risk facilities or facilities that handle high risk food are required to have more employees (sometimes all) certified in food safety and sanitation, or at least more than the average.
Food safety training and certification
At Regina First Aid, we offer two food safety courses – FoodSafe Level One and FoodSafe Level Two. The first program is open to all interested students, not necessarily food service workers and food facility owners. The second program is open to anyone with a FoodSafe Level One certificate, but mainly targets management or supervisory staff of food facilities.
- FoodSafe Level One – Eight hours of basic food safety and sanitation training. Students are introduced to basic safety concepts and skills, focused on the prevention of foodborne illness.
- FoodSafe Level Two – Twelve hours of advanced management of food facilities. Students are taught about personnel training, facility maintenance, and design and renovation of the facility – all supervisory skills and concepts.
We will award you with a food safety training credential upon completing any of the programs – in accordance with The Food Safety Regulations (since we are approved by Regina local health authorities).
Foodborne illness in Canada
Each year, approximately 4.5 million Canadians are affected by foodborne illness. In the entire world, more than 2 million people die from diarrheal conditions – a major symptom of all foodborne illnesses. It then comes to no surprise that the WHO and Canadian health authorities are making it a priority to spread awareness on food safety.
Foodborne illness is not just one condition, it is a general term used for all conditions caused by ingestion of foodborne pathogens and/or chemicals. Pathogens are microorganisms that cause disease when ingested. Symptoms are the same across the board, typically: (1) vomiting, (2) diarrhea, (3) abdominal pain, and (4) abdominal cramps. Because the symptoms are very similar with different diseases, don’t be surprised if your physician requests a blood test to be performed.
Most common pathogens that cause disease: (1) Norovirus, (2) Campylobacter spp., (3) Clostridum perfringens, (4) Non-typhoidal salmonella, and (5) Staphylococcus aureus. Through unsafe food handling, these microorganisms can end up on products consumed by customers.