Lethbridge First Aid has the best training courses on food safety and FOODSAFE in Lethbridge and sanitation in the city. We only let certified trainers teach all our classes so you are sure about the quality of education you are receiving. Food safety courses are scheduled through the week, sometimes during the weekends when there are a lot of students who sign up for training. We encourage prospective students to visit us in the person to get a tour of the facilities and an introduction to our curriculum.
FOODSAFE Courses in Lethbridge
The Lethbridge First Aid website has a list of all our classes, schedules, and training fees, as well as contact information if you want to call or send us an e-mail. Enrollment can be completed on the website as well; the form is available all day (just click the submit button after!) but calls and visits will only be entertained during office hours.
After completing a training program, you will be awarded with a training certificate that doesn’t expire (all food safety credentials in Alberta don’t!). However, all food service workers are asked to get updated training within five years since the certificate is issued.
Foodborne illness in the world
The data for foodborne illnesses are not conclusive, because the illness itself is typically self-limiting, meaning it resolves in a few days. Because of this, cases are rarely reported to local health authorities, leading to a lack of information on what diseases can be considered a foodborne illness. However, it is estimated that there are more than four million people in Canada afflicted with foodborne illness. All over the world, more than 2 million people die each year because of diarrheal complications – a major symptom of foodborne illness.
Due to unsafe food handling, food that is bought and consumed by customers are contaminated with dangerous microorganisms and even chemicals. Though most illnesses resolve in less than a week, more serious cases – especially those involving children and older adults – need to be managed in the hospital. In very rural areas that have little to no access to health care, diarrhea in infants often lead to death.
Safety in food preparation
Two major concepts are emphasized in food safety training – infection control and sanitation. Food service workers have to practice proper hand hygiene, often the major cause of pathogen contamination. In certain food establishments, they may even be required to wear protective gear such as goggles and gloves. Sanitation plays a big part in the food preparation process as well; all surfaces and utensils used have to be sanitized before and after use – and before and after raw food is prepared/handled.
Hand hygiene does not only involve hand washing, it involves rubbing hands with sanitizing product and wearing of gloves (or similar gear). The WHO is very clear about the proper steps in hand hygiene, including what products to use and how to dry your hands. Because microorganisms and chemicals are usually transferred to food by hands, in the food service industry it can’t be emphasized enough how important washing your hands is.