Food Safety (Food Handler) Certification Course:The Food Safety (Food Handler) Certification Course in Alberta is designed to ensure that food service workers have the necessary knowledge and skills to handle food safely, prevent foodborne illnesses, and comply with provincial health regulations.This course covers key topics, including:Foodborne illnesses and preventionPersonal hygiene and handwashingCross-contamination controlSafe food handling and storageTemperature control (cooking, cooling, reheating, and storing food)Cleaning and sanitization best practicesAlberta food safety laws and regulationsThe course is suitable for food handlers, restaurant staff, kitchen workers, caterers, and anyone involved in food preparation, storage, or service. In Alberta, food establishments are required to have at least one certified food handler on-site during operations.Upon successful completion of the course and exam, participants will receive a provincially recognized Food Handler Certificate, which meets the requirements set by Alberta Health Services (AHS).The course is available in online and in-person formats, making it convenient for individuals and businesses to obtain certification. MODULE 1 – INTRODUCTION TO FOOD HANDLER Module 1 – Introduction to Food Handler: - Importance of food handler training - Impact of foodborne illnesses on public health and the economy - Role of food handlers in preventing contamination Manual_.pdf MODULE 1 – INTRODUCTION TO FOOD HANDLER.pdf MODULE 2 - PUBLIC HEALTH LEGISLATION & LOCAL HEALTH DEPARTMENT Module 2 – Public Health Legislation & Local Health Department: - Food safety regulations at federal, provincial, and municipal levels - Role of the Canadian Food Inspection Agency (CFIA) - Responsibilities of Public Health Inspectors - Food handling permits and certification requirements MODULE 2 - PUBLIC HEALTH LEGISLATION & LOCAL HEALTH DEPARTMENT.pdf MODULE 3 - UNDERSTANDING MICROORGANISMS Module 3 – Understanding Microorganisms: - Different types of microorganisms (bacteria, viruses, parasites, fungi) - How bacteria grow and multiply - High-risk foods and conditions for bacterial growth - How to prevent microbial contamination MODULE 3 - UNDERSTANDING MICROORGANISMS.pdf MODULE 4 - UNDERSTANDING FOOD-BORNE ILLNESS Module 4 – Understanding Food-Borne Illness: - Causes and symptoms of foodborne illnesses - Types of food contamination (chemical, physical, microbial, allergens) - High-risk groups vulnerable to foodborne illnesses - Handling customer complaints about foodborne illnesses MODULE 4 - UNDERSTANDING FOOD-BORNE ILLNESS.pdf MODULE 5 - TIME-TEMPERATURE CONTROL MODULE 5 - TIME-TEMPERATURE CONTROL.pdf MODULE 6 - CROSS-CONTAMINATION PREVENTION MODULE 6 - CROSS-CONTAMINATION PREVENTION.pdf MODULE 6 - CROSS-CONTAMINATION PREVENTION MODULE 6 - CROSS-CONTAMINATION PREVENTION.pdf MODULE 7 - FOOD SAFETY MANAGEMENT SYSTEM MODULE 7 - FOOD SAFETY MANAGEMENT SYSTEM.pdf MODULE 7 - FOOD SAFETY MANAGEMENT SYSTEM MODULE 7 - FOOD SAFETY MANAGEMENT SYSTEM.pdf MODULE 8 - CONSTRUCTION, DESIGN AND FACILITIES MODULE 8 - CONSTRUCTION, DESIGN AND FACILITIES.pdf MODULE 9 - RECEIVING & STORAGE MODULE 9 - RECEIVING & STORAGE.pdf MODULE 10 - DISPLAYING, SERVING & DISCARDING MODULE 10 - DISPLAYING, SERVING & DISCARDING.pdf MODULE 11 - CLEANING & SANITIZING MODULE 11 - CLEANING & SANITIZING.pdf MODULE 12 - EMPLOYEE HYGIENE MODULE 12 - EMPLOYEE HYGIENE.pdf MODULE 13 - PEST CONTROL MODULE 13 - PEST CONTROL.pdf