Manitoba Health

Manitoba Health Certified Food Handler Training Program

Who should attend?

• All owners, managers and supervisors of food service establishments.
  
  
• All food service personnel who are responsible for the receiving, preparing and serving of food.

In accordance with the City of Winnipeg Food Service Bylaw:

•  No person shall operate a food service establishment unless the person in charge has successfully completed the Certified Food Handler Training program.

• Food Service Establishments with less than 5 Food Handlers must have a person on staff who has successfully completed the Certified Food Handler Training program.

• Food Service Establishments with more than 5 Food Handlers working at any one time must have a person who has successfully completed the Certified Food Handler Training  Program ON DUTY at all times.

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Course Schedule:

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Full Day Course

All of the spots in our full day courses for the 2012/13 schedule are full, and we are no longer accepting registrations. In June 2013 we will be listing the courses for the September 2013 to June 2014 schedule. In the meantime, you can contact one of the companies on our list of approved contractors to inquire about their course schedule. All of these instructors are approved, they offer the Manitoba Health exam, and students who successfully pass the exam will receive the Manitoba Health Certified Food Handler Training Program Certificate.

• List of approved contractors

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Fees and Registration

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Manitoba Health has completed the scheduled courses for the 2012/2013 session. We will be taking registrations for the 2013/2014 courses in the summer of 2013. We will list the registration information here when it becomes available.

The Food Handler Training Course has limited seating and thus is filled on a first come first serve basis (payment required to guarantee a spot in class). There is no cut off date however; the course usually fills well in advance of the course date so we recommend registering early.

The course exam is available in the following languages: English, French, Spanish, German, Greek, Ukrainian, Korean, Tagalog, Punjabi, Arabic, Simplified Chinese, Traditional Chinese, and verbally.

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Course Outline:

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Microbiology

• Basic introduction to food microbiology

Foodborne Illness

• Common foodborne illnesses, their causes and preventative measures

Health and Hygiene

• Proper personal hygienic practices and good health

Serving and Dispensing

• Proper techniques for food service and display

Food Protection

• Safe food preparation and handling procedures

Receiving and Storage

• Factors involved in receiving and storing food

Cleaning and Sanitizing

• Correct dishwashing facilities, techniques, approved  sanitizers and proper utensil storage

For more information call: 204-945-3705.