| Alberta Workforce Essential Skills (AWES) | Impact Study: Essential Skills and Food Sanitation and Hygiene Training |
The table displays the employee population in each operation and those that have food safety training.
Food operation |
Total number of staff |
Those who have food safety training |
|---|---|---|
Events Catering |
400 |
75% |
Fine dining |
15 |
53% (all staff); |
Hotel |
33 |
100% |
Hotel |
30 |
100% |
Hotel |
30 |
100% |
Hotel |
30 |
100% |
Hotel |
28 |
> 25% |
Hotel |
25 |
> 50% |
Specialty (chain) |
15 |
20% |
specialty |
6 |
33-50% |
specialty |
13 |
62% |
specialty |
5 |
100% |
casual/family chain |
10 |
100% |
casual/family chain |
13 |
100% |
Pizza chain |
15-20 |
10-13% |
casual/family chain |
28-34 |
7-11% |
The majority of the operations use the Foodsafe course. The Foodsafe, Advanced.fst (a higher level food safety course developed by Traincan, Inc.) and the Capital Health approved courses provide food safety training that includes a certification exam at the end of the session.
The table below shows the breakdown of the programs used to train employees in this telephone survey.
Number of properties |
Program |
|---|---|
6.............. |
FoodSafe |
2.............. |
Advanced.fst |
1.............. |
Own program - Capital Health Approved |
3.............. |
No program but chefs are Red Seal certified or have been trained at NAIT |
2.............. |
No formal course |
1.............. |
One-on-one orientation with HACCP and Food storage management |