FOODSAFE Level 1 & Level 2 Online Course

The FOODSAFE Level 1 course provides all food service employees with the mandatory training in proper food handling practices.

FOODSAFE Restaurant Servers

Click here to download the FOODSAFE Online poster

The FOODSAFE online courses are for food service industry employees. These courses are traditionally offered in an all-day classroom setting but are now available online through a partnership with Open School BC. These online versions provide flexibility and quality instruction while promoting food and work safety.

Flexibility:

The online FOODSAFE course is available any time of day, year round. Work at your own pace anywhere at anytime—all that is required is a computer with an Internet connection.

Please note: The FOODSAFE Level 1 online course begins every Thursday and runs for 20 days. FOODSAFE Level 2 begins on the first Monday of every month and lasts for 28 days.

Quality Instruction:

FOODSAFE online instructors are certified food safety experts who assist students online and answer questions. Government, business, health, safety and education professionals in British Columbia developed these FOODSAFE courses cooperatively.

Certification:

Upon successful completion of the FOODSAFE course and exam, you will be registered with BC Centre for Disease Control and be issued a FOODSAFE certificate from your local health authority.

Promoting Safety:

For an overview of safety topics covered in the FOODSAFE course, please see the unit details below.

Economical:

Save the cost of travel, instructors and classroom rental fees. Time off from work
not required. FOODSAFE Level 1 from $105; FOODSAFE Level 2 from $165

FOODSAFE Level 2 is designed for food service industry owners, managers, kitchen managers, executive chefs, and others who are responsible for managing food safety in a food service establishments.

This course will give you the tools to:

  • create and maintain a culture of food safety.
  • prepare and serve food safely.
  • better understand what causes foodborne illness, and
    how to reduce the risk of foodborne illness.
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Features
  • Flexible: anywhere, anytime
  • Quality instruction
  • Promotes food safety
  • Opens doors for employment
  • Recognized nationwide
System Requirements

Requires a modern computer, an Internet connection, a current web browser (we recommend Internet Explorer or Mozilla Firefox) and Flash Player installed (free to download from Adobe's website).

Click here for complete system requirements.
Resources

Click here to order a print version of the FOODSAFE workbook

Click here to check out Frequently Asked Questions

FOODSAFE - hand coming out of monitor

FOODSAFE
Level 1 Units

FOODSAFE
Level 2 Modules

Unit 1:
Introduction to FOODSAFE
  • Top Ten Improper Food Handling Practices
  • Top Workplace Safety Hazards
  • Risk and Consequences
  • Responsibilities
  • Food Safety Plan

Module 1:
Reviews

A look back on the key concepts from the Level 1 course that provide the important foundation for the FOODSAFE Level 2 course.

Unit 2:
Foodservice
Illness and Injury
  • Microbiology
  • Cycle of Transmission
  • Method of Transmission
  • Causes of Foodborne Illnesses
  • Control Sources of Food Contamination
  • Two Basic Types of Biological Foodborne Illness
  • Breaking the Link

Module 2:
Managing for
Food Safety
  • Foodborne Illness Section
  • Receiving, Storage and Transporation Section
  • Premises Section
  • Equipment Section
  • Sanitation and Pest Control Section
  • Personnel Section
  • Foodborne Illness Reports Section
  • BC Trans Fat Regulation

Unit 3:
Receiving and Storing Food
  • Receiving and Storing Procedures
  • Food and Chemical Storage
  • Manual Handling and Safe Storage

Module 3:
Writing a
Food Safety Plan
  • Introduction to Food Safety Plans Section
  • Food Safety Plan Tutorial Section
  • Writing Your Own Food Safety Plan


Unit 4:
Preparing Food
  • Classification of Food
  • Effects of Temperature
  • Effects of Time
  • Tools and Equipment
  • Hot Materials and Surfaces
    


Unit 5:
Serving Food
  • Personal Habits and Hygiene
  • Setting Tables
  • Serving Food
  • Food Protection and Transportation
  • Food Allergies and Foodborne Illness Complaints
  • Transmitting Illness and Disease
    


Unit 6:
Cleaning
  • Clearing and Cleaning
  • Procedures for Proper Warewashing
  • Types of Dishwashing
  • Other Cleaning
    


Unit 7:
Review
  • Identify and apply the methods, practices and procedures for implementing a safe and healthy food service environment
  • Review and remember key topics learned in this course