B.C.'s Energy College

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Course Details
Course Code:
WFTR 140

Calendar Description:
This 8-hour course will help students to prevent food-borne illness and to work safely.

Date First Offered:

Total Hours: 8
Lecture Hours: 8

Total Weeks:

This course is offered online:


Non-Course Pre-Requisites:


Rearticulation Submission:

Course Content:

Introduction to FOODSAFE
Food Service Illness and Injury
Receiving and Storing Food
Preparing Food
Serving Food

Learning Outcomes:
Describe the benefits of Foodsafe to customers, employers, and workers
Identify the Top Ten improper food handling practices causing food borne illness
Identify the top six job hazards and risks to workers
Explain why it is important for foodhandlers to learn and follow safe food handling procedures
Describe the responsibilities of all staff in ensuring food safety and worker safety
Recognize the importance of a food safety plan
Microbiology, the cycle of transmission, methods of transmission, causes of food borne illness and breaking the links
Identify the reasons for rejecting foods upon receiving
Practice safe procedures in the receiving and storage of foods
Describe the storage of different classes of foods and chemicals
Describe safe manual handling and safe storing techniques
List precautions when preparing potentially hazardous and less hazardous foods
Identify the effects of temperature ant time for cooking, hot holding, freezing ,thawing, reheating and cooling food.
Identify the potential sources of contamination through contact with water, microbes, utensils and equipment during
Apply methods for protecting food from contamination
Identify safety guidelines when using knives and operating equipment
Demonstrate appropriate techniques when working with hot materials and surfaces
Describe personal hygiene in a food service establishment
Demonstrate sanitary practices in the serving and dispensing of food
Use effective sanitary practices when setting and clearing tables
Describe techniques for safe carrying and serving
Identify techniques to prevent slips and trips
Explain why illness, infection and injury are situations when not to work
Describe the procedures for handling food allergies
Identify the process for handling a food-borne illness complaint
Apply effective sanitary procedures when clearing and cleaning tables
List correct temperatures and describe safe procedures for manual and mechanical ware washing
Describe correct test methods and concentrations for chemical sanitizers and disinfectants
Describe correct storage procedures for sanitized ware
Recognize chemical hazards and follow proper safe handling procedures
Safely sanitize "clean-in-place" equipment
Identify safety practices to reduce the risk of injury from biohazardous materials
Describe the precautions to be taken when discarding waste materials

Grading System:

Passing Grade:

Grading Weight:
Final Exam: 100 %

Percentage of Individual Work:

Course Offered in Other Programs:

Other Programs:
Transition to Work

Text Books:

Textbooks are subject to change. Please contact the bookstore at your local campus for current book lists.
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