Food service workers looking for training and certification in Regina can go to Regina First Aid to enroll in a class. We offer the best Food Handling training courses in the city of Regina, with curricula in accordance with the Saskatchewan Public Health Act of 1994. The Food Safety Regulations are part of the act, created to standardize safe food handling in the cities of Saskatoon and Regina.Because FBI cases are estimated at 4.5 million each year in Canada, food safety is a priority in the country and all its provinces. All over the world diarrheal complications kill approximately 2.2 million people each year – making it a priority as well for the World Health Organization (WHO).
Saskatoon First Aid aims to reduce the incidence of foodborne diseases by training all food service workers in food safety and sanitation.
How To Register for Food Handling Courses in Regina
Use the following details to register for a food handling course in Regina, Saskatchewan:
- Website: Click Here to Visit the Registration Website
- Telephone: 306-988-4432
- Email: info@firstaidcourses.ca
Regina FoodSafe Training Courses
In Regina, food safety training is called FoodSafe, available in two levels. The first is a basic training course available to anyone interested in food safety, though it is mainly targeted towards food service workers. The second is an advanced management course, open to all FoodSafe level 1 certificate holders but it targeted towards supervisory staff and owner of food establishments.
- FoodSafe 1 – 8-hour program, available in a single-eight hour class over one day or two four-hour classes over two days. Students learn about personal hygeine, workplace sanitation, housekeeping, microbiology, and foodborne illness.
- FoodSafe 2 – 12-hour program, completed over two days from 9 AM to 4 PM (1 hour lunch break). The curriculum is targeted towards supervisory staff, so the topics included focus on management of food establishments.
We award all trainees with training credentials once they finish the program. These credentials meet the regulations set by the 1994 Public Health Act, so they are valid all over the province and Canada.
Foodborne illness and Diarrhea
There are many diseases that fall under foodborne illness – but all of them are acquired by ingesting food contaminated by microorganisms and/or chemicals. These substances cause the following symptoms when ingested:
- Nausea
- Vomiting
- Stomach pain
- Stomach cramps
- Loss of appetite
- Diarrhea
These symptoms are usually the same for all FBIs, and depending the severity, the victim may need home or hospital management.
What are pathogens?
Pathogens are dangerous microorganisms like bacteria that cause disease when ingested. The most common pathogens that cause FBIs are the Norovirus, Campylobacter, Salmonella, Clostridium perfringens, and Staphylococcus. Antibiotics are typically prescribed if the symptoms persist for more than one week or if they become very severe.
Chemicals can also cause FBIs, specifically called food poisoning. The symptoms of food poisoning are very similar when pathogens are ingested.
Contamination
Food becomes contaminated when dangerous substances end up on them due to improper handling. When food service workers do not wash their hands, wear protective gear, or keep the workplace sanitized, food becomes a breeding ground for bacteria – increasing the risk of consumers acquiring foodborne illness. By training food service workers in food safety, they learn how to handle food correctly and safely – reducing the risk of consumers acquiring foodborne illness.