$29.95
Who needs this course? Any person handling, preparing, or serving food in Alberta. The Alberta Food Regulation requires at least one certified food handler per shift in every food service establishment — restaurants, cafeterias, food trucks, catering, care facilities, and more. This course meets that requirement.
What the course covers:
Temperature Control and the Danger Zone — The danger zone is 4°C to 60°C. Bacteria double every 20 minutes inside it. You will learn the exact internal cooking temperatures for poultry (74°C), ground beef (71°C), and all other foods — and why a visual check is never enough.
Personal Hygiene — 20-second handwashing procedure, when you must wash, what to wear, and the conditions that legally require you to be removed from food handling duties immediately.
Cross-Contamination Prevention — Colour-coded cutting boards, refrigerator storage order (raw poultry always on the bottom), and the 4-step wash-rinse-sanitize-air dry process.
Food Allergens — Canada’s 14 priority allergens, anaphylaxis recognition and emergency response, preventing allergen cross-contact, and how to communicate with customers about allergens without guessing.
Food Storage and FIFO — First In First Out, labelling requirements, dry storage standards (15 cm off the floor), and how to receive and inspect deliveries correctly.
Cleaning and Sanitizing — The difference between cleaning and sanitizing, why both are always required, commercial dishwasher temperature standards for Alberta, and pest control fundamentals.
HACCP — All 7 principles, Critical Control Points in food service, temperature logs, and record keeping requirements (minimum 1 year retention).
Foodborne Illnesses — Salmonella, E. coli O157:H7, Norovirus, and Listeria — sources, symptoms, prevention, and why each one matters specifically to food handlers.
Alberta AHS Inspections — What inspectors evaluate, how violations are categorized (critical, major, minor), what triggers immediate closure, and how to respond if customers report illness.
Catering, Food Trucks, and Recalls — All food safety rules apply off-site too. Cooling procedures, mobile vendor requirements, and CFIA food recall response.
Upon passing: Receive your official Golden Safety Food Safety Certificate (GS-FS2-) with your name, issue date, expiry date, and unique certificate number. Valid for 3 years.
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