Safe Food Handler - Food Safe Handler

About Course

Welcome to Safe Food Handler. I’m Lara Martin and I’m thrilled to guide you toward a safer, more successful career in food handling.

Along with food related certificates to boost your expertise, perfect for shining on your resume and protecting you from legal risks at work.

By mastering mandatory skills for home or professional newcomers like hand washing,
temperature control, and pest prevention. Our practical engaging courses feature high
definition quality voice, videos, and animated content, so friendly that you’ll definitely enjoy.

Our program features a mind map built on engaging modules and friendly lessons with short quizzes in every lesson to help you prepare for the final exam, which you can attempt unlimited times during your 30 day program period.
Once you successfully pass with a score of 70% or higher, your custom made certificate will be emailed to you shortly. While our 100% student success rate reflects our commitment to your achievement and the simple user friendly design of our learning platform.

Our platform is desktop, tablet, and mobile friendly, allowing you to connect anywhere.

Activate your learning vision with dark or light mode and access all up to date modules with ease.

We also offer braille reading to support inclusivity for all abilities and colors across the
Canadian community, ensuring everyone can thrive in their food safety journey. What are you waiting for? Dive in and start now.

Define the key takeaways from this course (list one benefit per line): Gain essential knowledge on food safety practices, hygiene, and handling to prevent foodborne illnesses.
Learn through interactive, self-paced modules covering topics like cross-contamination, temperature control, and allergen management.
Reinforce learning with low-pressure mini quizzes at the end of each lesson.
Access built-in resources like glossaries and tips inspired by best practices from leading food safety programs.
Prepare for the final exam with unlimited attempts and no extra fees for retakes.
Receive an official certificate instantly from passing the final exam, including a unique verification code and QR code for employer verify and authenticate your certificate.

Course Content

Module 1 | Introduction

1.1 Introduction to Safe Food Handler’s Online Certification Course

00:00
1.1.1 Quiz | Introduction to Safe Food Handlers Online Certification Course
1.2 Root of Public Health and Food Safety in Canada

00:00
1.2.1 Quiz | Root of Public Health and Food Safety in Canada
1.3 Understanding Food Safety: Foodborne Illness and Pathogens

00:00
1.3.1 Quiz | Understanding Food Safety: Foodborne Illness and Pathogens
1.4 Hazardous Foods, Cleaning, and Sanitizing

00:00
1.4.1 Quiz | Hazardous Foods, Cleaning, and Sanitizing
1.5 Understanding the Danger Zone

00:00
1.5.1 Quiz | Understanding the Danger Zone
1.6 Preventing Cross-Contamination and Cleaning for Food Safety

00:00
1.6.1 Quiz | Preventing Cross-Contamination and Cleaning for Food Safety
1.7 Core Food Safety Messages to Live By

00:00
1.7.1 Quiz | Core Food Safety Messages to Live By

Module 2 | Public Health Legislation and the Role of Local Health Departments

Module 3 | Understanding Microorganisms

3.1 Microorganisms and Food Safety: Pathogens vs. Spoilage Organisms

00:00
3.1.1 Quiz | Microorganisms and Food Safety: Pathogens vs. Spoilage Organisms
3.2 Sources of Microorganisms in Food

00:00
3.2.1 Quiz | Sources of Microorganisms in Food
3.3 Carriers and Food Safety: The Hidden Risk of Pathogens

00:00
3.3.1 Quiz | Carriers and Food Safety: The Hidden Risk of Pathogens
3.4 Bacterial Growth and Spores in Food Safety

00:00
3.4.1 Quiz | Bacterial Growth and Spores in Food Safety
3.5 The Risks of Improper Canning : Clostridium Botulinum and Botulism

00:00
3.5.1 Quiz | The Risks of Improper Canning : Clostridium Botulinum and Botulism
3.6 Botulism Case Study: A Barbecue Mishap

00:00
3.6.1 Quiz | Botulism Case Study: A Barbecue Mishap
3.7 Non-Hazardous Foods and Foodborne Illness

00:00
3.7.1 Quiz | Non-Hazardous Foods and Foodborne Illness
3.8 Exponential Growth and Potentially Hazardous Foods

00:00
3.8 Quiz | Exponential Growth and Potentially Hazardous Foods
3.9 FAT-TOM: Controlling Bacterial Growth in Food

00:00
3.9.1 Quiz | FAT-TOM: Controlling Bacterial Growth in Food
3.10 Temperature Control and Cooling: Mastering the Danger Zone

00:00
3.10.1 Temperature Control and Cooling: Mastering the Danger Zone
3.11 Oxygen and Moisture in Bacterial Growth: The O and M of FAT-TOM

00:00
3.11.1 Quiz | Oxygen and Moisture in Bacterial Growth: The O and M of FAT-TOM

Module 4 | Understanding Food-borne illness

4.1 Foodborne Illness: Impacts and a Real-World Outbreak

00:00
4.1 Quiz | Foodborne Illness: Impacts and a Real-World Outbreak
4.2 Safe Cooking of Meat: Hamburgers vs. Steaks

00:00
4.2 Quiz | Safe Cooking of Meat: Hamburgers vs. Steaks
4.3 Probe Thermometers and Mechanically Tenderized Meat

00:00
4.3 Quiz | Probe Thermometers and Mechanically Tenderized Meat
4.4 Foodborne Illness Sources, Symptoms, and Response

00:00
4.4.1 Quiz | Foodborne Illness Sources, Symptoms, and Response
4.5 Pathogenic Foodborne Illness: Infection vs. Intoxication

00:00
4.5.1 Quiz | Pathogenic Foodborne Illness: Infection vs. Intoxication
4.6 Parasitic Foodborne Illness: Sources and Prevention

00:00
4.6.1 Quiz | Parasitic Foodborne Illness: Sources and Prevention
4.7 | Viral and Fungal Foodborne Illness: Sources and Prevention

00:00
4.7.1 Quiz | Viral and Fungal Foodborne Illness: Sources and Prevention
4.8 Physical Contamination: Preventing Foreign Objects in Food

00:00
4.8.1 Quiz | Physical Contamination: Preventing Foreign Objects in Food
4.9 Chemical Contamination: Keeping Food Safe from Harmful Substances

00:00
4.9.1 Quiz | Chemical Contamination: Keeping Food Safe from Harmful Substances
4.10 | Food Allergens: Managing Risks and Responsibilities

00:00
4.10.1 Quiz | Food Allergens: Managing Risks and Responsibilities

Module 5 | Time Temperature Control

5.1 Time and Temperature Control: Preventing Foodborne Illness

00:00
5.1 Quiz | Time and Temperature Control: Preventing Foodborne Illness
5.2 Temperature Monitoring and Thermometer Calibration

00:00
5.2.1 Quiz | Temperature Monitoring and Thermometer Calibration
5.3 Food Receiving and Storage: Starting the Flow Safely

00:00
5.3.1 Quiz | Food Receiving and Storage: Starting the Flow Safely
5.4 Thawing Food Safely: Approved Methods

00:00
5.4.1 Quiz | Thawing Food Safely: Approved Methods
5.5 Food Preparation, Cooking, and Hot Holding: Critical Controls

00:00
5.5.1 Quiz | Food Preparation, Cooking, and Hot Holding: Critical Controls

Module 6 | Cross-Contamination Prevention

Module 7 | Food Safety Management System

Module 8 | Construction Design and Facilities

8.1 Food Premises Design: Enhancing Safety Through Layout

00:00
8.1.1 Quiz | Food Premises Design: Enhancing Safety Through Layout
8.2 Kitchen Storage and Surfaces: Design for Safety

00:00
8.2.1 Quiz | Kitchen Storage and Surfaces: Design for Safety
8.3 Water Supply and Washroom Design: Ensuring Hygiene

00:00
8.3.1 Quiz | Water Supply and Washroom Design: Ensuring Hygiene
8.4 Hand Washing, Garbage, and Dishwashing: Design for Hygiene

00:00
8.4.1 Quiz | Hand Washing, Garbage, and Dishwashing: Design for Hygiene
8.5 Commercial Sink: 3 compartments

00:00
8.5.1 Quiz | Commercial Sink: 3 compartments

About Course

What Will You Learn?

Course Content

Module 1 | Introduction

1.1 Introduction to Safe Food Handler’s Online Certification Course

1.1.1 Quiz | Introduction to Safe Food Handlers Online Certification Course

1.2 Root of Public Health and Food Safety in Canada

1.2.1 Quiz | Root of Public Health and Food Safety in Canada

1.3 Understanding Food Safety: Foodborne Illness and Pathogens

1.3.1 Quiz | Understanding Food Safety: Foodborne Illness and Pathogens

1.4 Hazardous Foods, Cleaning, and Sanitizing

1.4.1 Quiz | Hazardous Foods, Cleaning, and Sanitizing

1.5 Understanding the Danger Zone

1.5.1 Quiz | Understanding the Danger Zone

1.6 Preventing Cross-Contamination and Cleaning for Food Safety

1.6.1 Quiz | Preventing Cross-Contamination and Cleaning for Food Safety

1.7 Core Food Safety Messages to Live By

1.7.1 Quiz | Core Food Safety Messages to Live By

Module 2 | Public Health Legislation and the Role of Local Health Departments

2.1 Public Health Legislation and Agencies

2.1.1 Quiz | Public Health Legislation and Agencies

2.2 Understanding the Public Health Act: Your Guide to Food Safety Compliance

2.2.1 Quiz | Understanding the Public Health Act: Your Guide to Food Safety Compliance

2.3 Provincial Food Safety Regulation: Key Standards and Inspector Roles

2.3.1 Quiz | Provincial Food Safety Regulation: Key Standards and Inspector Roles

Module 3 | Understanding Microorganisms

3.1 Microorganisms and Food Safety: Pathogens vs. Spoilage Organisms

3.1.1 Quiz | Microorganisms and Food Safety: Pathogens vs. Spoilage Organisms

3.2 Sources of Microorganisms in Food

3.2.1 Quiz | Sources of Microorganisms in Food

3.3 Carriers and Food Safety: The Hidden Risk of Pathogens

3.3.1 Quiz | Carriers and Food Safety: The Hidden Risk of Pathogens

3.4 Bacterial Growth and Spores in Food Safety

3.4.1 Quiz | Bacterial Growth and Spores in Food Safety

3.5 The Risks of Improper Canning : Clostridium Botulinum and Botulism

3.5.1 Quiz | The Risks of Improper Canning : Clostridium Botulinum and Botulism

3.6 Botulism Case Study: A Barbecue Mishap

3.6.1 Quiz | Botulism Case Study: A Barbecue Mishap

3.7 Non-Hazardous Foods and Foodborne Illness

3.7.1 Quiz | Non-Hazardous Foods and Foodborne Illness

3.8 Exponential Growth and Potentially Hazardous Foods

3.8 Quiz | Exponential Growth and Potentially Hazardous Foods

3.9 FAT-TOM: Controlling Bacterial Growth in Food

3.9.1 Quiz | FAT-TOM: Controlling Bacterial Growth in Food

3.10 Temperature Control and Cooling: Mastering the Danger Zone

3.10.1 Temperature Control and Cooling: Mastering the Danger Zone

3.11 Oxygen and Moisture in Bacterial Growth: The O and M of FAT-TOM

3.11.1 Quiz | Oxygen and Moisture in Bacterial Growth: The O and M of FAT-TOM

Module 4 | Understanding Food-borne illness

4.1 Foodborne Illness: Impacts and a Real-World Outbreak

4.1 Quiz | Foodborne Illness: Impacts and a Real-World Outbreak

4.2 Safe Cooking of Meat: Hamburgers vs. Steaks

4.2 Quiz | Safe Cooking of Meat: Hamburgers vs. Steaks

4.3 Probe Thermometers and Mechanically Tenderized Meat

4.3 Quiz | Probe Thermometers and Mechanically Tenderized Meat

4.4 Foodborne Illness Sources, Symptoms, and Response

4.4.1 Quiz | Foodborne Illness Sources, Symptoms, and Response

4.5 Pathogenic Foodborne Illness: Infection vs. Intoxication

4.5.1 Quiz | Pathogenic Foodborne Illness: Infection vs. Intoxication

4.6 Parasitic Foodborne Illness: Sources and Prevention

4.6.1 Quiz | Parasitic Foodborne Illness: Sources and Prevention

4.7 | Viral and Fungal Foodborne Illness: Sources and Prevention

4.7.1 Quiz | Viral and Fungal Foodborne Illness: Sources and Prevention

4.8 Physical Contamination: Preventing Foreign Objects in Food

4.8.1 Quiz | Physical Contamination: Preventing Foreign Objects in Food

4.9 Chemical Contamination: Keeping Food Safe from Harmful Substances

4.9.1 Quiz | Chemical Contamination: Keeping Food Safe from Harmful Substances

4.10 | Food Allergens: Managing Risks and Responsibilities

4.10.1 Quiz | Food Allergens: Managing Risks and Responsibilities

Module 5 | Time Temperature Control

5.1 Time and Temperature Control: Preventing Foodborne Illness

5.1 Quiz | Time and Temperature Control: Preventing Foodborne Illness

5.2 Temperature Monitoring and Thermometer Calibration

5.2.1 Quiz | Temperature Monitoring and Thermometer Calibration

5.3 Food Receiving and Storage: Starting the Flow Safely

5.3.1 Quiz | Food Receiving and Storage: Starting the Flow Safely

5.4 Thawing Food Safely: Approved Methods

5.4.1 Quiz | Thawing Food Safely: Approved Methods

5.5 Food Preparation, Cooking, and Hot Holding: Critical Controls

5.5.1 Quiz | Food Preparation, Cooking, and Hot Holding: Critical Controls

Final Exam | Safe Food Handler – Certificate
Unlimited attempt during your course period of 30 days.