Current Training Methods and Programs

In the case studies, managers, employees and trainers, when asked about the programs and the delivery methods for food safety training, indicated that a broad range of delivery services and venues were utilized. Some of the methods include:

Formal Training

Formal training in food safety, conducted in a planned setting, is a systematic, goal-oriented approach to prepare participants for either writing a certification exam at the end of the course or for handling food safely. Programs fall into the following methods:

Classroom based Programs

Commonly, food service staff in the urban centres are more likely than workers in the rural centres to participate in formal food safety training. They usually take training at local health centres or on-site with third party providers. Program content consists of critical components of food safety which is delivered using a variety of teaching techniques such as video tapes integrated with lectures, class discussion, CDs using a computer (chain restaurants), hand-outs, overhead visuals, small group activities and games.

Programs commonly used in Alberta include:

• An approved program at the regional public health centres and/or local colleges.
• The food operations own food safety programs developed in-house and approved by Regional Health.
• The FightBac program, a Canadian approved program launched in 1998.
• In-service sessions of thirty minutes to one hour using a program developed by the Regional Support Services education committee.
• FoodSafe (British Columbia Health Authorities)
• Advanced.fst (Traincan, Inc.)

A few employees said they have completed Serving it Right, a responsible beverage serving program offered in British Columbia.

New Hire Orientation

In about half of the cases, employees are given a formal new hire orientation on site and given a book of procedures or a take-home employee handout which includes a food safety component.