Food Safe
Food safety is an increasingly important public health issue. Governments all over the world are intensifying their efforts to improve food safety. These efforts are in response to an increasing number of food safety problems and rising consumer concerns.
Beginning in 2012, the New Brunswick Department of Health will require certain staff in licensed food premises to have up-todate
food safety training and certification. It is highly encouraged, however, that all food handlers working in the food service
industry obtain food safety education and training. While many courses are available, some are not recognized by the Department
of Health.
Click here to find out when Food Safe classes are being offered in your area
The program TIANB offers meets Canadian standards and encompasses provincial standards offers many benefits to all:
• It's a Nationally recognized 5 year certification;
• It teaches best practices and reduces waste from the table to the grill which reduces your losses;
• It's a pro-active risk management tool, a way for you to manage internally a kitchen before an inspector shows up. It actually shows you how to do your own internal inspections to maintain standards, so basically it saves you from getting your kitchen shut down; and
• It gives the participants an understanding as to what is happening in terms of food safety.
The bottom line is, Food Safe will provide:
• Better efficiency in food costs;
• An increase knowledge in food science, therefore reduced food costs through less wastage; and
• Higher product quality and larger profit.
Training Content
The Food Safe program teaches you everything you need to know about preparing and serving food. It covers topics relevant to food handlers such as:
• food safety
• microbiology
• correct cooking temperatures
• health and safety at work
• sanitation
• food storage
• serving safely
and many other areas vital to food safety.
"Our facilitator was calm and cool and confident in the delivery of the material and managed to get everyone involved. A fantastic seminar!" "I really enjoyed being there."
"A great course." "An enthusiastic Instructor."
Suitable for:
- servers who replace condiments
- banquet servers and attendants
- line cooks
- prep cooks
- chefs
- event managers
- caterers
- food and beverage managers
Per participant: $75 plus HST for TIANB members. $150 plus HST for non-members.
Contact Ann Purdy at 1(800) 668-5313 or Email to learn more or schedule a class.
