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Canada Labour Code Part II Orientation

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Food Safety ADVANCED.fst (FOODSAFE Level 1 Equivalent)

Food Safety BASICS.fst 4th Ed. (FOODSAFE Level 1 Equivalent)

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Infection Control and Prevention Basics for Healthcare Workplaces

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Food Safety BASICS.fst (FOODSAFE Level 1 Equivalent)

Course Overview

Food Safety BASICS.fst is a comprehensive online course where you will learn how to handle food in a professional capacity to ensure safety on the job and to prevent foodborne illness. The course covers the essentials of food and worker safety and is equivalent to FOODSAFE Level 1. Using case studies and practice exercises, the course includes information about personal hygiene, cleaning and sanitizing, food preparation, safe cooking temperatures, receiving and storing food, microorganisms and foodborne illness, and serving food.

The information and recommendations in this course are based on the Canadian Food Retail and Food Services Regulation and Code (FRFSRC), Health Canada and the Canadian Food Inspection Agency.

Who Should Take the Course?

Food Safety BASICS.fst is tailored for the needs of those working or seeking to work in the food and hospitality industries. All Canadian food service establishments are required to have at least one staff member with a FOODSAFE Level 1 certification or equivalent.

Anyone involved in food handling should be versed in food safety, such as the following:
  • Cooks; caterers; servers; bussers; dishwashers; caf, deli, convenience, and grocery store workers.

Course Objectives

Food Safety BASICS.fst aims to provide participants with the information required to ensure employee and customer safety, and to reduce business liability. This course is presented in 13 modules:
  1. Ten Things You Need to Know About Food Safety
  2. A Closer Look at Micro-organisms
  3. The Flow of Food and Facilities Design
  4. Personal Hygiene
  5. Cleaning and Sanitizing
  6. Purchasing, Receiving and Storing Food
  7. Getting Food Ready to Cook
  8. Handling Dishes and Serving Food
  9. Keep Food at the Right Temperature
  10. Reduce the Amount of Time that Food is in the Danger Zone
  11. Cooking, Cooling and Holding Food
  12. Food Allergies
  13. Food Safety Regulations
Food safety experts are available to answer any questions on the unit content, and can be reached with a click of the Ask the Expert button throughout the course. Live Chat is also available for technical support or course content questions.

Evaluation Process

At the end of each module there is a test. Participants must pass the test with 100% in order to move forward. If a participant does not score 100%, they can review the module and try the test again. Once all of the modules are complete, participants must schedule a supervised in-class examination. A score of 74% or above is required to receive a Food Safety BASICS.fst certificate. Examinations can be conveniently booked by calling your nearest testing branch:
  • Abbotsford: 604-853-8700
  • Campbell River: 250-287-4627
  • Comox Valley: 250-897-1098
  • Cowichan Valley: 604-746-4058
  • Kamloops: 250-372-3853
  • Kelowna: 250-762-2840
  • Nanaimo: 250-729-8889
  • North Shore/Sea to Sky: 604-990-1290
  • Penticton: 250-492-3377
  • Prince George: 250-561-1696
  • Prince Rupert: 250-624-4672
  • Richmond: 604-207-2032
  • Surrey/Delta/Langley: 604-953-1603
  • Terrace: 250-635-5500
  • Port Moody/Tri-Cities: 604-931-3426
  • Vancouver: 604-321-7242
  • Vernon/North Okanagan/Shuswap: 250-545-4200
  • Victoria: 250-388-5505
  • Yukon: 867-668-5001

Course Duration

This online course is self-paced, but expires within a year of purchase. During this time, you may leave and re-enter the platform at any point. The estimated course completion time is eight hours and the invigilated exam lasts one hour.