We proudly offer Alberta Food Safe approved on-line food safety certification courses. No Refunds for online courses. Participants that register for this course will have to complete 8 modules and quizzes prior to attending the final multiple choice exam at our training centre. To register for an on-line course read through the course details below and register by clicking the link above or below. You can start the food safety course immediately upon registration.
How to Register
To register for the course scroll to the bottom of the page. Payment can be processed on-line. Please input all information correctly. Please read through the entire page to ensure you understand the requirements and the refund and transfer policy.
Course Provider
This course is provided through St Mark James Training which is an approved provider of Alberta Food Safety.
Privacy Policy
To view our record keeping and privacy policy click here.
Prerequisites
Participants should have basic English reading and comprehension skills.
How Much Time to Complete the Course
Participants must complete the course within 8 weeks of registering.
Length of the Course
This course takes approximately 10 hours to complete. Participants will have one hour to complete the final multiple choice exam.
Quizzes and Exams
The on-line course is divided into 8 modules. After completing a module participants must successfully complete a short multiple choice quiz in order to move onto the next module. The final exam must be taken at our training facility. Once the course is completed contact us via email at info@firstaidcalgary.ca or call 587-774-5317 to schedule an examination time. We are incredibly flexible and offer participants the opportunity to take the final exam on almost any day. The final exam is multiple choice and participants must receive a minimum score of 70% in order to successfully complete the course.
Participants must be aware of the exam policy prior to attending the final exam. Key points include
- 1 hour time limit
- Government issue picture ID is required
- Closed Book
Please read the complete exam policy prior to attending. Click here to read the policy.
Course Costs
The cost of the course is 49.99. The cost of the course includes taxes and certification fees. No hidden fees.
When Will I Receive My Certificate?
Participants will receive their certificate immediately upon successful completion of the final exam.
Technical Assistance / Course Help
Participants registered for the course will have access to an “Ask the Teacher” button that allows for on-line communication with the course instructor. Participants will receive a response to any question within 24 hours. Participants can also contact us at 587-774-5317 or email info@firstaidcalgary.ca with any questions, comments or concerns.
Refunds and Transfers
Refunds and transfers are not accepted.
Technical Requirements
This on-line course is provided through this website and is completed using your browser. This course can be completed using your desktop, tablet or mobile phone. Please ensure that you have an updated browser to be able to properly view the course.
Course Content
Participants will learn about the following topics:
- Operation of a Food Premises: Approvals, Permits and Enforcement
- Construction, Design and Facilities
- Control of Food Hazards
- Maintenance and Sanitation
- Microbiology, Personal Hygiene and Communicable Diseases
- Education and Training
Additional Information
Lessons
Unit 1: Introduction to Food Safety
Unit 2: Education and Training
Objectives Required educational programs of food establishments Responsibilities of the training programs Who needs Food Handler Training Time expiration of training programs Components of Food Safety Training Courses Who are food handlers What is HACCP? Food Safety Training Food safety is dependent on many factors. Safety depends not only on the environment but also on the […]
Unit 3: Operation of a Food Premises: Approvals, Permits and Enforcement
Objectives: Identify the Federal, Provincial and Municipal regulatory agencies responsible for public health and food regulations. Discuss the importance of the relevant food legislation. Describe the role of the Public Health Inspector and Executive Officer. Identify the agencies that approve facilities and equipment in a food service operation. List the procedures required to set up […]
Unit 4: Construction, Design and Facilities
Objectives What is the difference between commercial and residential kitchens Identify and discuss factors that should be considered when designing a food establishment including temporary food premises and mobile vending: design and layout (considering types of food volumes, processing needs and equipment) floors, walls and ceiling lighting ventilation storage areas – food supplies, non food […]
Unit 5: Maintenance and Sanitation
Objectives: What is a sanitation plan What is fixed equipment Maintenance and sanitation of food and non-food contact surfaces Handling and storage of cleaned and sanitized dish Ware What is Clean in Place (CIP) How to Clean filters and grease extraction equipment Appropriate cutting surfaces and cleaning methods for them Maintenance and sanitation of temperature […]
Unit 6: Control of Food Hazards
Objectives Differentiate different food safety hazards Differentiate different biologic hazards Explain the pathogenesis of food-borne illness What are the common food-borne pathogens What are the non-common food-borne illnesses and micro-organisms What are the conditions for the survival of micro-organisms (F-A-T-T-O-M) What is the Danger Zone What are critical control points How to manage food-borne illnesses […]
Unit 7: Control of Food Hazards
Objectives: Control measures and management systems in food establishments What kind of records should be kept How to manage incoming material The importance of temperature controls, reheating, hot holding, cold holding and thawing What kind of water can be used How to prevent contamination, cross-contamination and transmission of micro-organisms How to package, transport, store and […]
Unit 8: Microbiology, Personal Hygiene and Communicable Diseases
Objectives How to prevent contamination with / by: Proper Hygiene Training Proper clothing Personal Habits Managing Injuries Managing Visitors Illness and disease in the workplace Hygiene and Communicable Diseases All operators and personnel of food establishments are responsible for ensuring that food products are handled (throughout storage, preparation, display, service and presentation) in a manner […]
Scheduling Your Exam
Congratulations on completing the on-line component of the food safety certification program. It is now time to schedule your exam at our training centre. Scroll to the bottom of the page to view available course dates, times and locations. Please download a copy of this course: St. Mark James Food Safety Manual Please ensure you […]