Course Catalogue
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BASICS.fst 4th Edition with Webcam Exam 2021
Study Online — Self Paced — Immediate & Flexible Exam Scheduling — Immediate Results — Digital Certificate & Wallet Card
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ADVANCED.fst 4th Edition with Webcam Exam 2021Study Online – Self Paced – Immediate & Flexible Exam Scheduling – Immediate Results – Digital Certificate & Wallet Card ADVANCED.fst® is TrainCan's Canadian management level food safety program. It centres on the role of foodservice and food retail leaders in measuring risks, setting policies, and training and supervising employees. This online course can be completed at your own pace. The course consists of modules that must be fully completed followed by a module test. You will have unlimited attempts at passing the module test and must score 100% to proceed to the next module. After completing the course, you will have the option to take the exam immediately or later. When taking the exam you must have valid photo ID and a working Webcam. A final grade of 75% is required to successfully pass the exam and be certified. ***Course fee includes the online learning and computer based WEBCAM certification exam.***
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ADVANCED.fst® 4th EditionADVANCED.fst® is TrainCan's Canadian management level food safety program. It centres on the role of foodservice and food retail leaders in measuring risks, setting policies, and training and supervising employees. Pour le français clicquez ici The course fee includes the invigilated exam that you must write after completing the online preparation course.
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Allergen Training For the Foodservice and Food Retail Industry 2nd EditionWhile general food safety training courses provide basic information on food allergy, overall, the foodservice and food retail industries still need a more in-depth understanding of the seriousness of food intolerances, food allergies, and anaphylaxis.
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Applying HACCP Principles (TM) For The Food Service IndustryHACCP is being recognized as the most efficient way to ensure the safety of food products. This course follows the classic approach to Hazard Analysis Critical Control Point (HACCP) and covers the scientific basis and methodology of HACCP.
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BASICS.fst 4th EditionThis course will help you learn important information about food safety and how to do your job better. It has been designed to meet all of the recommended requirements of the Canadian Food Retail and Foodservices Code and Regulations. The course fee includes the invigilated exam that you must write after completing the online preparation course.
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Do you live in New Brunswick, Nova Scotia or Prince Edward Island? Click below to purchase BASICS.fst ($65.00) and to take advantage of local health unit exam proctoring each month. New Brunswick Residents | Prince Edward Island Residents |
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Cannabis in the Workplace: Management TrainingCannabis in the Workplace: Impairment Management Training provides participants with information about cannabis in the workplace, focusing on the issue of impairment and providing practical guidance to help develop and apply appropriate and effective policies and procedures. This course has been designed for business owners, organizational leaders, and those with management responsibilities to gain a better understanding of government regulations and potential legal and HR issues surrounding Cannabis in the workplace.
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Cannabis in the Workplace: Training for WorkersCannabis is the Workplace: Impairment Awareness Training for Workers aims to give employees the best possible understanding of the differences between medical and recreational cannabis, their responsibilities when using medical cannabis in the workplace, and employer responsibilities. This course explains the laws relating to human rights legislation and the duty to accommodate employees who have medical authorization to use cannabis. This course has been designed to educate employees about cannabis in the workplace, focusing on the issue of impairment and providing practical information about their rights and responsibilities.
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COVID-19: General Canadian Workplace SafetyCOVID-19: General Canadian Workplace Safety helps participants understand COVID-19, how it spreads, and general safe work practices to protect their health and the health of others.
*Note: This course is not appropriate for health care workers, or others who may work with, or in proximity to, patients diagnosed with COVID-19.
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Gluten-Free Training for the Food Service and Hospitality IndustryTraining designed for food handlers to understand the essential elements of a food service gluten-free program, what is involved in offering gluten-free food, why avoiding contamination matters, and how to plan and manage your system once it is in place.
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Respect and Inclusion in the WorkplaceDiversity encompasses all of the ways that we are different from each other, including factors like ethnicity, culture, religion, age, gender, sexual orientation, and sexual identity. This course educates participants about acceptable and unacceptable workplace attitudes and behaviours, including discrimination, harassment, and bullying, identifies appropriate ways to respond, and provides practical strategies to support an inclusive workplace environment where everyone feels safe and respected. This course is endorsed by Safety Services Canada.
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Slip, Trip and Fall Prevention for the Hospitality IndustrySlips, trips and falls can occur in any workplace. Approximately 60,000 Canadian workers are injured each year due to slip, trip and fall injuries. This course will explain the common causes for these types of injuries and what preventative measure can be taken to reduce the risk of these kinds of injuries in the hospitality workplace.
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WHMIS 2015 (GHS)WHMIS 2015 online course is based on the current 2015 legislation and meets the legislated requirement for general WHMIS training. Employers must also provide workplace-specific training and instruction for each of the hazardous products in the workplace. WHMIS 2015 has come into effect with a transition period that lasts several years (full implementation by December 1, 2018). During this time, suppliers must fully comply with either WHMIS 2015 or with the “old” WHMIS (WHMIS 1988). This means that there may be hazardous products in the workplace that use WHMIS 2015 labels, classifications and Safety Data Sheets and there may be hazardous products that use WHMIS 1988 labels, classifications and (Material) Safety Data Sheets. Pour le français clicquez ici
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