*This course is currently under review. Please do not register for this course*
We proudly offer Alberta Food Safe approved on-line food safety certification courses. No Refunds for online courses. Participants that register for this course will have to complete 8 modules and quizzes prior to attending the final multiple choice exam at our training centre. To register for an on-line course read through the course details below and register by clicking the link above or below. You can start the food safety course immediately upon registration.
How to Register
To register for the course scroll to the bottom of the page. Payment can be processed on-line. Please input all information correctly. Please read through the entire page to ensure you understand the requirements and the refund and transfer policy.
This course is provided through St Mark James Training which is an approved provider of Alberta Food Safety.
Participants should have basic English reading and comprehension skills.
How Much Time to Complete the Course
Participants must complete the course within 8 weeks of registering.
Length of the Course
This course takes approximately 10 hours to complete. Participants will have one hour to complete the final multiple choice exam.
Quizzes and Exams
The on-line course is divided into 8 modules. After completing a module participants must successfully complete a short multiple choice quiz in order to move onto the next module. The final exam must be taken at our training facility. Once the course is completed contact us via email at [email protected] or call 1-888-870-7002 to schedule an examination time. We are incredibly flexible and offer participants the opportunity to take the final exam on almost any day. The final exam is multiple choice and participants must receive a minimum score of 70% in order to successfully complete the course.
Participants must be aware of the exam policy prior to attending the final exam. Key points include
- 1 hour time limit
- Government issue picture ID is required
- Closed Book
Please read the complete exam policy prior to attending. Click here to read the policy.
The cost of the course is 94.99. The cost of the course includes taxes and certification fees. No hidden fees.
When Will I Receive My Certificate?
Participants will receive their certificate immediately upon successful completion of the final exam.
Technical Assistance / Course Help
Participants registered for the course will have access to an “Ask the Teacher” button that allows for on-line communication with the course instructor. Participants will receive a response to any question within 24 hours. Participants can also contact the toll free number (1-888-870-7002) or email i[email protected] with any questions, comments or concerns.
Refunds and Transfers
Refunds and transfers are not accepted.
This on-line course is provided through this website and is completed using your browser. This course can be completed using your desktop, tablet or mobile phone. Please ensure that you have an updated browser to be able to properly view the course.
Participants will learn about the following topics:
- Operation of a Food Premises: Approvals, Permits and Enforcement
- Construction, Design and Facilities
- Control of Food Hazards
- Maintenance and Sanitation
- Microbiology, Personal Hygiene and Communicable Diseases
- Education and Training
- Alberta Food Service and Retail Code – 2003
- Basic Introduction to Food Safety Video
- Glossary of Terms
Lesson Objectives Participants will learn about the following topics in this module: Required Educational Programs of food establishments Responsibilities of the Training Programs Who needs Food Handler Training Time Expiration of Training Programs Components of Food Safety Training Courses Who are Food Handlers Food safety is dependent on many factors. Safety depends not only on the …
Lesson Objectives: Identify the Federal, Provincial and Municipal regulatory agencies responsible for public health and food regulations. Discuss the importance of the relevant food legislation. Describe the role of the Public Health Inspector / Executive Officer Identify the agencies that approve facilities and equipment in a food service operation. List the procedures required to set …
Lesson Objectives: Identify and discuss factors that should be considered when designing a food establishment including temporary food premises and mobile vending: design and layout (considering types of food volumes, processing needs and equipment) floors, walls and ceiling lighting ventilation storage areas – food supplies, non food supplies, janitorial supplies water supply (potable hot and cold, …
Lesson Objectives: Equipment Identify acceptable materials for food contact surfaces. Explain the need for equipment to be acceptable for its intended purpose. State the cleaning frequency of utensils, equipment and premises including contact surfaces. Pest Management Explain why insects and rodents are a potential source of microbial food contamination. List the steps required to prevent and/or …
Learning Outcomes Upon completion of the lesson, you will be able to… 1. Differentiate different food safety hazards 2. Differentiate different biologic hazards 3. Explain the pathogenesis of foodborne illness 4. Identify the signs and symptoms of foodborne illness 5. Explain basic management of foodborne illnesses Food Safety Hazards Threats to food safety are called …
Lesson Objectives: In this section you will learn about Managing Foodborne Illness Common Risk Factors for Foodborne Illnesses High-risk Facilities Owners and Staff Member Responsibilities High and low risk facilities Record Keeping Allergens Receiving Food Item Deliveries The order by which received foods should be stored First In, First Out (FIFO) Process Rejecting Food Item …
Lesson Objectives Preventing Contamination through: Proper Hygiene Training Proper clothing Personal Habits Managing Injuries Managing Visitors Illness and disease in the workplace Hygiene and Communicable Diseases All operators and personnel of food establishments are responsible for ensuring that food products are handled (throughout storage, preparation, display, service and presentation) in a manner that prevents contamination. …