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 perguntas
Verificado em 13 de outubro de 2026

Resposta rápida

Este curso gratuito tem cerca de 30 minutos de lições e um teste de 25 perguntas. Com 80% ou mais pode descarregar um certificado de conclusão (privado, não acreditado). Verificado com fontes oficiais em 13 de outubro de 2026.

Comece pelas liçõesSafe Food Handling Basics Course: Lessons: cerca de 30 minutos de leitura. Todas as perguntas do teste são abordadas nas lições.

O que vai aprender

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

Obtenha 80% ou mais para descarregar o seu certificado.

O que saber antes do exame

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.

Perguntas frequentes

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.

O certificado é acreditado ou reconhecido oficialmente?

Não. É um certificado de conclusão privado, apenas para o seu conhecimento. Não é reconhecido, acreditado nem aprovado por nenhum governo, entidade licenciadora, regulador ou instituição de ensino e não substitui qualquer licença, certificação ou formação exigida por lei.