To begin your course select Unit 1 from the selection below or continue from your last chapter. Each chapter requires that you complete a quiz prior to moving on. A minimum score of 75% is required to pass the quiz. You will be able to re-write the quiz if you incomplete it.

The examination schedule is available after completing unit 10. Use the contact instructor button above to contact your instructor if you have any questions, comments or concerns.

Feel free to start a discussion about any module using the discussion box at the end of each module.

Glossary of terms are available here:

https://inspection.canada.ca/food-safety-for-industry/toolkit-for-food-businesses/glossary-of-key-terms/eng/1430250286859/1430250287405

Modules

Module 1 - Introduction to Food Safety

Lessons

• Module 1 – Introduction
• Glossary of Terms

Module 2 - Microbiology

Lesson

• Module 2 – Microbiology

Module 3 - Food Borne Illnesses

Lesson

• Module 3 – Food borne Illnesses

Module 4 - Personal Hygiene

Lesson

• Module 4 – Personal Hygiene

Module 5 - Serving and Dispensing Food

Lesson

• Module 5 – Serving and Dispensing Food

Module 6 - Effects of Food Temperature and Time

Lesson

• Module 6 – Effects of Food Temperature and Time

Module 7 - Receiving and Storage

Lesson

• Module 7 – Receiving and Storage

Module 8 - Sanitizing Procedures

Lesson

• Module 8 – Sanitizing Procedures

Module 9 - Food Safety Plans

Lesson

• Module 9 – Food Safety Plans

Module 10 - Premises Requirements

Lessons

• Module 10 – Premises Requirements
• Scheduling Your Exam