Food Safety in Alberta
Alberta is one of the strictest provinces when it comes to food safety. The Alberta Public Health Act on Food Regulation requires food establishments in the province to have employees trained in food safety and sanitation. The act specifically requires:
- The presence of at least one (1) trained employee if there is less than six staff members working in the establishment
- The present of least one (1) trained supervisor if there is more than five staff members working in the establishment
The act does not require all food establishments to follow these stipulations. Establishments that are included in the act are: bakeries, bars/lounges, butcheries, cafeterias, caterers, convenience stores that package food, delis, food trucks (those that prepare their products), restaurants, care facilities with more than 10 clients, and work camps.
Training at Lethbridge First Aid
Despite not all employees being required to take food safety classes, it is strongly encouraged by Environment Health Officers and Public Health Inspectors in Lethbridge for ALL employees to receive basic food safety training. This ensures that an establishments is operating safely, and whose products are safe for mass consumption. It is also much easier to get a health permit for your food establishment if all your employees are trained in food safety.
Once you complete the training program, Lethbridge First Aid will award you with a training credential for food safety and sanitation. Credentials do not expire in Alberta, but trained workers are required to receive update training every five years. We also offer updates by way of refresher courses.
What do I learn in food safety training?
Foodborne illness is usually caused by the ingestion of a microorganism or a chemical. Microorganisms and chemicals end up on improperly handled food – which can cause the manifestation of gastrointestinal symptoms. If you have ingested these substances, you may experience nausea and vomiting, stomach pain and cramps, and diarrhea – all of which can lead to severe dehydration (dangerous for children and older adults).
Parasites are a less common cause of foodborne illness, because they cannot survive without another living organism. They can be usually found in untreated water, where parasites can thrive. If food is washed with contaminated water, the parasites can end up on the food product and cause illness. But how to do control parasites?
- Hand hygiene – The concept of hand hygiene involves hand washing and hand rubbing. Hand rubbing means using sanitizers or alcohol to clean your hands. This prevents parasites (even very small ones that cannot be seen with the naked eye) from transferring to the food you touch.
- Cook food thoroughly and at safe temperatures.
- Use safe, treated water in the food establishments (and even at home!)
- Wash all produce thoroughly. If you find a parasite, it is best to soak the produce in salted water.
If you need food safety training and certification, you can visit the Lethbridge First Aid website for details about enrollment. You can also use the online form available to sign up for a training class. We encourage students to contact us via e-mail, telephone call, or a even a visit in person!