Course Overview
This course equips food handlers and supervisors with practical, day-to-day food safety practices aligned to Ontario’s Food Premises Regulation (O. Reg. 493/17). Learners will understand the temperature danger zone, safe cooling/reheating/thawing, cleaning and sanitizing, mechanical and manual dishwashing, allergen awareness, recordkeeping, recalls, and inspector interaction. The course blends concise slides with clear voiceover prompts and short knowledge checks. It is suitable for restaurants, caterers, retail food, institutional kitchens, and small businesses.
