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Food Handlers License Test guide_ 2022. Potentially Hazardous foods - any food that supports the rapid growth of microorganisms Three thermometers used for measuring food temperature - Bi-metallic stem (0-220), thermocouple, thermistor(digital) Raw Shell $7.99   Add to cart
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Food Handlers License Test guide_ 2022. Potentially Hazardous foods - any food that supports the rapid growth of microorganisms Three thermometers used for measuring food temperature - Bi-metallic stem (0-220), thermocouple, thermistor(digital) Raw Shell

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Food Handlers License Test guide_ 2022. Potentially Hazardous foods - any food that supports the rapid growth of microorganisms Three thermometers used for measuring food temperature - Bi-metallic stem (0-220), thermocouple, thermistor(digital) Raw Shell Eggs Temperature - 45 F Smoked Fish Temperat...

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  • December 7, 2022
  • 121
  • 2022/2023
  • Exam (elaborations)
  • Questions & answers

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  • food handlers license

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  • Food Handlers License
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Food Safety Course

For Provincial Food Handler Certification




Health Protection
Environmental Public Health Program

,Table of Contents

Unit 1 – Introduction to Food Safety.......................5
Unit 2 – Microbiology............................................ 13
Unit 3 – Foodborne Illness................................... 29
Unit 4 – Food Handler Hygiene............................45
Unit 5 – Receiving and Storing Food Safely.........57
Unit 6 – Preparing and Serving Food Safely........67
Unit 7 – Cleaning and Sanitizing..........................81
Unit 8 – Design and Maintenance........................95
Unit 9 – Pest Control.......................................... 103
Unit 10 – Management of Food Safety...............111

Appendix 1 Answers to Sample Quizzes........121
Appendix 2 Foodborne Diseases Chart..........122
Appendix 3 Cooking Temperatures……………125
Appendix 4 Detailed Time-Temperature
Guidelines for Cooking Beef,
Pork, Lamb and Veal…………...…126
Appendix 5 Glossary of Food Safety Terms...127

,
, Unit 1 – Introduction to Food Safety

Learning Outcomes
• Identify who is responsible for enforcing food safety rules in Alberta.
• Describe the role of the health inspector.
• Understand important requirements from the Alberta Food Regulation.
• Explain the requirements for a food handling permit.




Why is food safety important?


Practicing good food safety helps prevent foodborne illness. Foodborne illness is any
illness caused by eating contaminated food or water. Health Canada estimates over
4 million Canadians are ill with a foodborne illness each year. That means every
year, 1 out of 8 Canadians may be sick with foodborne illness. Foodborne illness
costs the Canadian economy $12 to $14 billion dollars a year.


Who is responsible for food safety in a food establishment?


All staff has a role in handling food safely. However, the operator of a food
establishment is the one responsible for making sure food is stored, handled,
processed and served in a safe manner at all times. An operator of a food
establishment may be the owner of the business, a manager, or a supervisor.


Provincial and Federal government agencies are responsible for enforcing food safety
regulations in food establishments. Alberta’s Food Regulation, under the provincial
Public Health Act, is enforced by public health inspectors (also known as
environmental health officers) who work for Alberta Health Services. The federal
government is responsible for the Canada Food and Drugs Act and its regulations,
which is enforced by the Canadian Food Inspection Agency (CFIA).

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