A food safety certificate helps to show that a person has the fundamental knowledge and skills that are necessary to handle food safely — in most provinces and territories, they are legal requirements.
The information in our safe food handler course comes from the Ministry of Health and Long Term Care Food Safety: A Guide for Ontario’s Foodhandlers manual. The course covers the following topics:
- Introduction
- Foodborne Illness
- Microorganisms
- Time and Temperature
- Receiving and Storage
- Microbiological Contamination
- Personal Hygiene
- Cleaning and Sanitizing
- Pest Control
- Food Safety Management
- Exam
Length to complete the course
You have 12 weeks to complete this course; however, completing all chapters will take approximately 3 hours in total.
Completing your Safe Food Handler certificate
Once you complete the online course, you can call your local NWHU office or 1-800-830-5978 to book your certification exam. The fee for the exam is $25. You must fill out the Safe Food Handler Course/Exam Registration and bring it along with your $25 payment, for the exam only, to your local NWHU office on the day of the scheduled exam. You will write the exam at your local NWHU office.
To write the Safe Food Handler certification exam, you must provide proof of completion of this course. Once you complete this course, you can click the “Proof Of Completion” button to view and download it.
Curriculum
- 11 Sections
- 11 Lessons
- 12 Weeks
- Chapter 1: Introduction to Food SafetyThis section introduces food safety and some of the important areas that are a part of the topic such as related legislation, disclosures, and health inspections.2
- Chapter 2: Foodborne IllnessThis section introduces the topic of food borne illness as well as related topics such as symptoms, causes, and prevention.2
- Chapter 3: MicroorganismsThis section introduces the topic of microorganisms and how they affect food and food safety.2
- Chapter 4: Time and TemperatureThis section introduces the importance of time and temperature as it relates to food safety.2
- Chapter 5: Receiving and StorageThis section introduces the receiving and storage of food and how it relates to food safety.2
- Chapter 6: Microbiological ContaminationThis section introduces the concept of microbiological contamination and the importance of lessening the spread of harmful microorganisms to food that doesn’t naturally contain those microorganisms.2
- Chapter 7: Personal HygieneThis section introduces personal hygiene and its importance to food safety.2
- Chapter 8: Cleaning and SanitizingThis section introduces the importance of cleaning and sanitizing as it relates to food safety.2
- Chapter 9: Pest ControlThis section introduces the importance of pest control and food safety.2
- Chapter 10: Food Safety ManagementThis section introduces the topic of food safety management as it relates to food safety.2
- Safe Food Handler Course Exam InformationThis section provides an overview of how to complete the exam and obtain your safe food handler certificate.1
