TrainCan Food Safety Training

In November 2012, Amanda completed TrainCan's Train-the-trainer instructor education in Toronto, and is now one of a handful of instructors across Canada who can teach this program. Train-the-trainer, once successfully completed will allow individuals who have successfully attained a grade of 90% or higher in ADVANCED.fst to register with TrainCan Inc. to instruct and train their employees the BASIC.fst and ADVANCED.fst food handling certification programs.

 

BASICS.fst™

BASICS.fst helps students understand the basics of food safety by introducing them to the following key areas:
  • Reviews personal hygiene, microorganisms, time and temperature control, cross-contamination,
  • the flow of food: receiving, storing, preparing, thawing, cooking, cooling, holding and reheating,
  • handling dishes and serving food, food allergies,
  • cleaning and sanitizing, food safety regulations and basic HACCP principals.

Includes a certification exam requiring a minimum-passing grade of 74%.

ADVANCED.fst™

This course is designed to meet management level requirements for food operations. Management level learning and key areas reviewed includes all key areas outlined in the BASICS.fst course but in a more detailed and expansive format. In addition to this it also includes foundation programs, facilities and equipment, HACCP principals and past management.

Certification requires a passing grade of 75%.

Train-the-trainer

The goal of Train-the-trainer is to provide participants with a solid understanding of the concepts and principals of teaching adults. Participants will be guided through the learning process including comprehension of course content and uncovering unqiue training styles. Successful completion of ADVANCED.fst with a 90% or higher is required for enrollment of the program. Students will also have pre-class reading and assignments to complete beforehand.

 

Foodservice and Hospitality Industry: Cook, chef, server, caterers, baker, receiver/purchaser, dishwasher, Maitre'D, busser, front of house and back of house managers, supervisor, owners, franchisers, training personnel, expediter, delivery persons, porter, vendors (e.g. Hot dogs, bbq, cotton candy, peanuts, beverages, pizza, ice cream at any venue i.e. Concerts, olympics, fair, street vendor, catering truck). Any other personnel who may at any point in their career become in contact with the guest food, or have any duty within reasonable range of food preparation/consumption areas directly and indirectly involving the food.

Retail Grocery/Convenience Store Industry: Manager, bakery personnel, deli personnel, fish/butcher/produce personnel, cashier (last control point between store possession and customer possession of foodstuffs), stock persons, receiver/purchaser, supervisors, owners, franchisees, training personnel, in store demo laborers.   Any other staff members who will at any point in their career come in contact or work in any capacity that could adversely effect the integrity of the established food safety protocols including maintenance personnel responsible for the supervision and general upkeep of refrigeration or hot holding equipment.

Food Processing/Manufacturing/Distribution: all sections including dry foods, production/line personnel, sales personnel, purchasing/receiving personnel, quality assurance/control personnel, supervisors, training personnel, in store demo laborers. If you have a HACCP system, but haven't trained any food safety to your employees, then you actually don't have a HACCP System. Any other staff members who will at any point in their career come in contact or work in any capacity that could adversely effect the integrity of the established food safety protocols including maintenance personnel responsible for the supervision and general upkeep of refrigeration or hot holding equipment.

Indirect Industry Related Occupations: nanny, home care worker, ECE students (early childhood educators especially as many ECE students when employed will have the specific duty of refrigerating and later serving a child's lunch or preparing items such as cheese and crackers, etc. Children are one of the top candidates for foodborne illness and, unfortunately, among the highest percentage who die every year because of improper food handling. This is due mainly to the underdeveloped immune system), daycare workers, baby sitters, cafeteria workers, nurses, live-in or visitation care-taker, tour guides, soon-to-be, or already parents.

BASICS.fst and ADVANCED.fst are exam-based training and certification programs for food retail and food service professionals, which have been developed in Canada and used extensively throughout for foodservice, food retail and public health sectors to meet public health requirements.

  • It includes interactive workshops adapted for all learning styles
  • Certification is valid for 5 years and registered in a national database for verification purposes.
  • BASICS.fst is based on the Canadian Food Retail and Food Services Regulations and Code (FRFSRC). ADVANCED.fst learning exceeds the standards of the FRFSRC and was developed in Canada based on the ServSafe® Serving Safe Food course book.

Interested in attending a Food Safety training workshop but can't make the upcoming date?
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