FOOD HANDLER - CERTIFICATION PROGRAM Why Attend? Topics include … Review Seminars Times and locations Registration Other education available WHY ATTEND? After successfully passing a standardized exam, the participant will be recognized as a "Certified Food Handler" under the Ministry of Health Food Handler Training Protocol TOPICS INCLUDE: Current Food Safety Issues Role of the Public Health Inspector Microbiology Hazard Analysis Critical Control Points (HACCP) Public Health Legislation Food Borne Illness Food Allergies Food Temperature Control Personal Hygiene Pest Control In order to accommodate all food handlers, we provide you with options to obtain your Food Handler Certificate. REGISTRATION: Fee $50.00 Seminars conducted by Certified Public Health Inspectors. The seminar course consists of a one day session (approximately 6 hours). For your convenience, the seminar will take place at the health unit office nearest to you. Attendees will receive: Probe thermometer Copy of the Ontario Food Premises Regulation Course material LOCATION DATES SEMINARS WILL BE OFFERED: Brockville: Courses are held the last Tuesday of April and October Smiths Falls: Courses are held the last Thursday of April and October Seminars run from 9 a.m. to 4 p.m. (approximately). Registration is at 8:30 a.m. Seminars are held at the Health Unit office addresses listed at bottom right. Attendees will be responsible for their own lunches. REGISTRATION: To register for the seminar please phone 613-283-2740 or 1-800-267-7918 Payment is to be made at least two weeks prior to the course. No fees are accepted at the door. (Registration is at 8:30 a.m.) REVIEW SEMINARS: Fee $5.00 Have you attended our Food Handler's Course in the past three years? Have you completed a Hospitality Course from a recognized institution? If you have = Attend a 1½ hour review session and challenge the exam. Indicate this preference and you will be contacted by Health Unit staff to arrange a time and location. Certification is only granted to those who pass the examination with a mark of at least 70%. Participants who are not successful may arrange to attend a review seminar and re-challenge the exam. OTHER EDUCATION AVAILABLE: On Site Workshops conducted by Certified Public Health Inspectors Workshops cover Food Safety/Sanitation topics Duration approximately one hour HACCP Workshops - Specific to Hazard Analysis Critical Control Points To the top