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National Food Safe Training Program

The NFSTP course will help food handlers and management in Food Service and Food Retail operations learn how to prepare and serve safe food.  This course follows standards established in the Food Retail and Food Services Regulation and Code (FRFSRC), as well as recommendations from Health Canada and the Canadian Food Inspection Agency CFIA.  Course is valid for 5 years

Topics include:

  • Biological & other food safety hazards (chemical, physical, allergens)
  • Facility and Equipment maintenance
  • Pest Control
  • Sanitation and Personal Hygiene
  • Pest Control
  • Sanitation and Personal Hygiene
  • HACCP (Hazard Analysis & Critical Control Points)

Requirements:

  • Capable of reading, writing and understanding English
  • Course duration 6-8 hours
  • Pass written exam with a minimum of 70%

Course is designed for:

  • Managers and employees of retail & food service operations
  • Students in culinary, nutrition and hospitality, food management

 

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