1. Education and Training Operators & Food Handlers

2. Goal Ensure Operators and Food Handlers know and understand the value of using food safety procedures

3. Learning Objectives 1.Identify attributes of effective food safety training; 2.Identify knowledge & skills that must be learned during operator training; 3.Ensure food handlers have the skills and knowledge to handle food safely; and 4.Document food safety training.

4. Food Safety Training Courses Courses may be offered by public or private organizations. These courses should be: Valid for five years after completion of the certification course; Based on national training standards; and Recognized by the Health Authority in your jurisdiction.

5. Operators Foodservice operators must hold a certificate confirming their completion of a food handler training program recognized by the regulatory authority.

6. Operator Training Topics What must be learned during operator training: Employee hygiene; Reporting illness and injury; Relationship of time/temperature to food safety; Dangers of eating raw or undercooked food; Time/temperatures for storage, thawing, preparation, cooking, holding, cooling & reheating; Application of Critical Control Points;

7. Operator Training Topics Prevention of cross contamination from equipment, people and food; Proper equipment design, installation, capacity, maintenance and cleaning; How to clean and sanitize utensils and food contact surfaces; Safe sources of water and how to protect it from contamination; Correct handling procedures for chemicals & allergens; Their responsibility under the laws.

8. Food Handlers All employees in food service operations must have the necessary skills and knowledge to handle food safely. Foodservice operators must ensure food safety education is available to food handlers through training, formal food safety certification and employee meetings.

9. Food Handler Training Topics Food Handlers should have knowledge of: Their role & responsibility in protecting food; Properties of foods (i.e. colour, texture, odour); Main types of microorganisms, their sources, and factors affecting their growth; Common causes of foodborne illnesses; Procedures and practices that prevent foodborne illnesses; Basic elements of HACCP; and Allergenic properties of certain foods.

10. Training Records Keep a copy of the original certificate in the employee's personnel file; or Copy the attendance list for the course date, and keep it in a master employee training file.

11. Summary Identify a recognized food safety training program ; Operators must be certified in a recognized food safety training program; Employees must have the skills and knowledge to handle food safely; and Training and certification must be documented.

12. QUIZ