Eating habits in Canada have changed dramatically in the last 20 years. More than 60% of the food consumed is prepared in restaurants, delicatessens, cafeterias, or institutional kitchens. The danger of eating contaminated food is much greater today due to the fact that strangers prepare so much of our food.
The sources of the foods that are consumed has changed too, shrimp from the Philippines, grapes from Chile, cheese from Demark, beef from California, and kiwi fruit from New Zealand, an international selection of foods which pose new problems for the food service companies. The hamburger eaten today could have been manufactured on the other side of Canada yesterday.
In Canada, the number of reported cases of food borne illness has steadily grown over the last 20 years. It is suspected that a majority of food borne illnesses are never reported, as the symptoms of these illnesses often resemble the flu. The sad truth about these statistics is that food borne illnesses are a preventable disease. By purchasing and serving menu items using safe and sanitary practices it is possible to serve a completely safe product. The food service establishment literally holds the health of their guest in their hand.
This course, a certificate course developed by the Canadian Restaurant and Foodservices Association is designed to provide you with the “need to know” information that will help you become a safe food handler, supervisor and manager.
