Food Safety Certification Course

This is a 2-day course totalling 12 hours. Topics covered include safe food handling, hazardous foods, basic microbiology and food poisoning, introduction to HACCP, personal hygiene, sanitation and cleaning, pest control, food allergies and basic nutrition.

In addition to the 12 hours of training, you will receive a training workbook, a metal stem probe thermometer, and chlorine test strips. At the end of the course there will be a closed book exam of 50 multiple choice questions, the pass mark is 70%. Successful individuals will receive a certification that is valid for a period of 5 years and a wallet card which will be mailed within 3 weeks of course completion.