Safe Food Handling Basics Course 2026

This course is for new kitchen, café, grocery and food service workers in Canada. It covers handwashing, keeping raw and ready-to-eat food apart, safe temperatures, leftovers and food allergens. Several provinces, including Ontario, Alberta and British Columbia, require a certified food handler from an approved program; this course is background knowledge only and is not that certificate.

Curso
Canadá
25 preguntas
Revisado el 13 de octubre de 2026

Respuesta rápida

Este curso gratuito tiene unos 30 minutos de lecciones y un test de 25 preguntas. Con un 80 % o más puedes descargar un certificado de finalización (privado, no acreditado). Contrastado con fuentes oficiales el 13 de octubre de 2026.

Empieza por las leccionesSafe Food Handling Basics Course: Lessons: unos 30 minutos de lectura. Todas las preguntas del test se tratan en las lecciones.

Qué aprenderás

Explain who is most at risk from foodborne illness
Wash hands correctly and know when to do it
Prevent cross-contamination in storage and preparation
Keep food out of the 4°C to 60°C danger zone
Use a food thermometer and safe cooking and reheating temperatures
Recognize priority food allergens and respond to a severe reaction

Obtén un 80 % o más para descargar tu certificado.

Qué debes saber antes del examen

Health Canada's temperature danger zone is between 4°C and 60°C, where bacteria grow quickly.
Wash hands with warm, soapy water for at least 20 seconds, especially before and after handling raw meat.
Leftovers should be reheated to 74°C; whole poultry must be cooked to 82°C.
Ontario has required a certified food handler or supervisor on site at all times while a food service premise operates since July 1, 2018.
In B.C., a food service operator must hold FOODSAFE or an equivalent, and a certified employee must be present when the operator is away.

Preguntas frecuentes

Is this course the same as a food handler certificate?

No. Provinces such as Ontario, Alberta and British Columbia require certification from an approved program, for example FOODSAFE in B.C. or a course from an Ontario public health unit. This course is background knowledge only and does not replace that certificate.

What is the temperature danger zone?

It is the range between 4°C and 60°C, where bacteria grow quickly. Keep cold food at 4°C or colder and hot food at 60°C or hotter.

How long can cooked food sit out?

Health Canada says to throw away cooked food left at room temperature for more than two hours.

What are Canada's priority food allergens?

Eggs, milk, mustard, peanuts, crustaceans and molluscs, fish, sesame seeds, soy, sulphites, tree nuts, and wheat and triticale.

¿El certificado está acreditado o reconocido oficialmente?

No. Es un certificado de finalización privado, solo para tus conocimientos. No está reconocido, acreditado ni aprobado por ningún gobierno, organismo de licencias, regulador ni institución educativa, y no sustituye ninguna licencia, certificación ni formación exigida por la ley.