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Benefits of a
FoodSafe Establishment
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Healthy, happy customers |
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Meets legislative requirements |
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Decreased liability |
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Better public relations |
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Lower insurance premiums |
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Better staff morale |
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Better 'bottom line' |
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Don’t Take Chances
Food can look, smell
and taste good, but still cause foodborne
illness. Every year thousands of Canadians
suffer the effects of food poisoning. That
means thousands of lawsuits and thousands of
ruined reputations for otherwise responsible
businesses. But, foodborne illness is
preventable, and its risks can be minimized
by safe food handling practices.
Level I: Basic
For Foodhandlers & Servers
- An introduction to the types of
organisms which cause foodborne illness,
the condition under which they multiply and
the methods of controlling these
organisms
- A discussion of foodborne illness and
why food service workers need to be
concerned about their prevention
- Personal hygiene and health
- Serving and dispensing
- Food protection and preparation
- Receiving and storing food
- Dishwashing
Level II: Advanced
For Operators, Managers &
Supervisors
(Must have confirmation of Level I
status)
An
extensive two-day workshop offering:
- Review of Level I principles
- Design and maintenance of a foodservice
establishment
- Pest control procedures
- Managing sanitary practices
- An introduction to the Hazard Analysis
Critical Control Point (HACCPO) System
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For more information call 1-867-667-4733 or
email yukontec@internorth.com |
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