Winnipeg First Aid Food Safety Training
Winnipeg First Aid is a top provider of food safety and sanitation programs in Manitoba, with the curriculum meeting the stipulations set by the Winnipeg Food Service by-law. If you work in food service and need certification, you can enroll in our Certified Food Handler Training Program. Our staff encourages everyone interested in learning food safety and sanitation to sign up for training. However, the program is targeted specifically towards:
- Owners, supervisors, and managers of food service establishments
- Food service workers who handle food directly (called front-line service workers)
The Deal with the Food Service By-law
The Winnipeg Food Service by-law governs all food facilities in Winnipeg, Manitoba. Food establishments are places where food is manufactured, prepared, packaged, stored, sold, or served. It doesn’t matter if the food is consumed in the establishment or if consumers are charged – all these facilities need to abide by the stipulations of the by-law.
- A person cannot operate a food establishment without completed a Certified Food Handler Training program.
- At least one member of a staff of four or less has to complete a Certified Food Handler Training program.
- At least one member of a staff of five or more has to complete a Certified Food Handler Training program and be present or on duty at all times in the establishment.
The by-law also covers other areas of food establishment management, such as physical attributes of the facility, personnel training, and housekeeping among others. If the establishment fails to meet these requirements, the Health Officer or Public Health Inspector handling the inspection of the place may not grant it a permit or license to operate. Food establishments cannot open for business without a valid permit.
Safe Food Handling
In a food establishment, food handling starts from the buying of the food product. The establishment has to be sure that its source is not contaminated and practices safe food handling themselves. Through the entire handling process, sanitation has to be enforced, as well as proper cooking methods, to ensure that the food is safe to be consumed.
In a Certified Food Handler Training program at Winnipeg First Aid, we introduce the following concepts to our students:
- Microbiology (bacteria, virus, chemicals)
- Foodborne illness (kinds, management)
- Personal hygiene
- Work sanitation and housekeeping
- Food packaging and storage
- Food service
Foodborne illness is caused by ingesting contaminated food. Food becomes contaminated because of improper food handling or because it has expired (gone bad). When food is left out in unfavorable conditions (such as room temperature), it can become a breeding ground for bacteria – the main cause of foodborne illness.
The most common microorganisms that end up on food and cause disease when ingested are the Norovirus, Campylobacter, Non-typhoidal salmonella, Clostridium perfringens, and Staphylococcus aureus.
Symptoms are the same across the board for different foodborne illnesses – vomiting, diarrhea, stomach pain, stomach cramps, and loss of appetite. Dehydration is the complication to watch out for so remember to replenish lost fluid and electrolytes if you experience any of the mentioned symptoms.