Food Handler Certification – FAQs & Course Details

Food safety legislation across Canada requires all Food Handlers to be adequately trained to work safely with food and in food‑related activities.

This online Food Handler Certification course has been approved by:

• Ontario Ministry of Health
• Alberta Health Public Health Units
• Nova Scotia Food Safety Program Office

The course helps you:

• Learn to handle food responsibly
• Prevent food contamination and foodborne illnesses
• Comply with legislative requirements and industry best practices

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Course Structure

• Modules: 13 modules covering all aspects of food safety
• Final Exam: Proctored multiple‑choice examination
• Passing Grade: 70% required to pass
• Results: Provided immediately after exam submission
• Certificates: Wallet‑sized and wall‑sized certificates available to print upon passing
• Duration: Average 6–8 hours
• Validity: Certificate valid for 5 years

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Key Features

• Training can be paused or resumed at any time
• Fully narrated and compatible with screen‑reading devices
• Includes interactive exercises to ensure understanding
• Written to be accessible at a grade 8 reading and writing level

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Exam Requirements

To complete the proctored examination, students must have:

• Access to a computer with a microphone and webcam
• A relatively quiet environment to complete the exam
• A piece of government photo ID (mandatory – no exceptions)
• No visible notebooks, cell phones, headphones, or paper nearby

Important Notes:

• Public Health requires the exam to be proctored and identification verified with photo ID.
• If you do not have government‑issued photo ID, you cannot take the exam. Public Health does not allow exceptions.
• The photo ID requirement is explained on the product page. Worksite will refund anyone unable to take the exam due to lack of ID.
• Students have one hour to complete the exam and unlimited exam attempts.

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Course Outline

1. Course Introduction – Overview of course features and interactive elements
2. Food Safety Laws – Regulations, responsibilities, permits, and training requirements
3. Foodborne Illnesses – Causes, symptoms, and compliance processes
4. Physical, Chemical, and Allergenic Contamination – Causes, consequences, and prevention methods
5. Microbial Contamination – Factors encouraging microorganism growth and prevention measures
6. Receiving, Storing, and Preparing Food – Principles for safe transport, storage, and preparation
7. Cooking, Holding, Serving, and Discarding Food – Guidelines for cooking, cooling, holding, serving, and discarding
8. Time and Temperature Controls – Controls required during each stage of food flow
9. HACCP Principles – Seven principles of the Hazard Analysis Critical Control Point system
10. Personal Hygiene – Hand hygiene, correct washing techniques, and glove usage
11. Facilities and Equipment Maintenance – Importance of design, layout, cleaning, and sanitation
12. Waste Management and Pest Prevention – Proper waste disposal and pest control systems
13. Practice Test – 15 questions to prepare for the final exam