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.

Corso
Canada
25 domande
Verificato: 13 ottobre 2026

In breve

Questo corso gratuito ha circa 30 minuti di lezioni e un test di 25 domande. Con l’80% o più puoi scaricare un attestato di completamento (privato, non accreditato). Verificato sulle fonti ufficiali in data 13 ottobre 2026.

Inizia dalle lezioniSafe Food Handling Basics Course: Lessons: circa 30 minuti di lettura. Ogni domanda del test è trattata nelle lezioni.

Cosa imparerai

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

Ottieni almeno l’80% per scaricare il tuo attestato.

Cosa sapere prima del test

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.

Domande frequenti

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’attestato è accreditato o riconosciuto ufficialmente?

No. È un attestato di completamento privato, solo per le tue conoscenze. Non è riconosciuto, accreditato né approvato da alcun governo, ente di rilascio delle licenze, autorità di regolamentazione o istituto di istruzione e non sostituisce alcuna licenza, certificazione o formazione richiesta dalla legge.