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.

Formation
Canada
25 questions
Vérifié le 13 octobre 2026

En bref

Ce cours gratuit comprend environ 30 minutes de leçons et un test de 25 questions. Obtenez 80 % ou plus pour télécharger une attestation de réussite (privée, non accréditée). Vérifié à partir des sources officielles le 13 octobre 2026.

Commencez par les leçonsSafe Food Handling Basics Course: Lessons : environ 30 minutes de lecture. Chaque question du test est traitée dans les leçons.

Ce que vous allez apprendre

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

Obtenez 80 % ou plus pour télécharger votre certificat.

À savoir avant l’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.

Questions fréquentes

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.

L’attestation est-elle accréditée ou reconnue officiellement ?

Non. C’est une attestation de réussite privée, uniquement pour vos connaissances. Elle n’est reconnue, accréditée ni approuvée par aucun gouvernement, organisme de délivrance des permis, autorité de réglementation ou établissement d’enseignement, et elle ne remplace aucun permis, aucune certification ni aucune formation exigés par la loi.