Safety Above All THE FOODSAFE PROGRAM – TRAINING FOR FOOD SERVICE WORKERS AND OPERATORS

FOODSAFE IMPLEMENTATI0N MANUAL 3rd Edition Revised November 2004

FOODSAFE Implementation Manual

3rd Edition Revised November 2004

Revised by the FOODSAFE Secretariat

Camosun College Victoria, B.C.

Under license from the

Province of British Columbia Ministry of Advanced Education

2004

National Library of Canada Cataloguing in Publication Data Main entry under title: FOODSAFE : implementation manual. — 3rd ed. (revised 2004)

Revised by the FOODSAFE Secretariat. ISBN 0-7726-5197-3 1. Food handling – Study and teaching – British Columbia.

2. Food service – Sanitation – Study and teaching – British Columbia. 3. Foodborne diseases – Prevention – Study and teaching – British Columbia. I. British Columbia. Ministry of Advanced Education. II. Camosun College. FOODSAFE Secretariat. RA601.F66 2004 363.72'96’0710711 C2004-960092-3

For further information, please contact: FOODSAFE Secretariat

Continuing Education & Contract Training Camosun College – Interurban Campus

4416 Interurban Road Victoria, British Columbia

Canada V9E 2C1

Fax: 250-370-4777 Email: foodsafe@foodsafe.ca

Coordinator

JoAnne Pasquale Telephone: 250-370-4771

Email: pasquale@camosun.bc.ca

Administrative Assistant Sally Coates

Telephone: 250-370-4770 Email: coates@camosun.bc.ca

Copyright © 2004 Province of British Columbia Ministry of Advanced Education

This publication may be reproduced for non-commercial, educational use provided that the copyright, title and source are acknowledged on all copies.

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TABLE OF CONTENTS

FOODSAFE Implementation Manual Editions & Updates ..................................................... ii

Introduction....................................................................................................................................1 Acknowledgements......................................................................................................................1

FOODSAFE Program Organization & Administration ............................................................2 Intellectual Property.....................................................................................................................3 FOODSAFE Secretariat...............................................................................................................3 Food Protection Services .............................................................................................................3 FOODSAFE Steering Committee................................................................................................4 Health Authorities........................................................................................................................5 Food Safety Contacts & Provincial FOODSAFE Advisory Council ..........................................8 FOODSAFE Councils..................................................................................................................9 Course Deliverers ......................................................................................................................10

FOODSAFE Training Policies & Procedures ...........................................................................12 FOODSAFE Training & Examination Standards......................................................................12 FOODSAFE Instructor Certification, Decertification & Certification Renewal.......................15

Curriculum Resources.................................................................................................................18 Level 1 .......................................................................................................................................18 Level 2 .......................................................................................................................................19 Ordering Information.................................................................................................................21

Teaching Tips ...............................................................................................................................22 General Teaching Tips...............................................................................................................22 Teaching Students Who Have Difficulties with English ...........................................................23 Accommodating Students with Disabilities...............................................................................25

Contacts ........................................................................................................................................26

Additional Resources ...................................................................................................................27 FOODSAFE Information & Promotional Products...................................................................27 Demonstration Products.............................................................................................................28 Other Resources.........................................................................................................................28

Appendix A: Application for FOODSAFE Instructor Certificate ..........................................33

Appendix B: Sample FOODSAFE Course & Instructor Evaluation Form ...........................35

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FOODSAFE Implementation Manual Editions & Updates

May 1995 ...............................Ministry of Health and Ministry Responsible for Seniors

1998........................................Centre for Curriculum, Transfer and Technology and the Ministry of Advanced Education, Training and Technology

1999, 2nd Edition ....................Centre for Curriculum, Transfer and Technology and the Ministry of Advanced Education, Training and Technology

August 2001, Update .............Centre for Curriculum, Transfer and Technology and the Ministry of Advanced Education, Training and Technology

November 2004, 3rd Edition...FOODSAFE Secretariat, Camosun College under license from the Province of British Columbia, Ministry of Advanced Education

Introduction

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Introduction

The FOODSAFE Program was developed in British Columbia in 1986. A province-wide implementation strategy ensures the effective and consistent delivery of FOODSAFE throughout the province. The program continues to be very successful with over 407,000* British Columbians having received FOODSAFE certificates. In addition, FOODSAFE has gained national and international recognition, and is used in other parts of Canada and the world.

The intent of this Implementation Manual is to enhance and standardize the FOODSAFE Program by providing direction on implementation issues and clarifying existing policies for BC Food Safety Contacts, FOODSAFE Councils, course providers, and instructors. Other readers may find the manual useful in developing their own jurisdictional food safety training.

The manual is also intended to stimulate discussion on FOODSAFE issues. Comments are welcomed and may be directed to any member of the FOODSAFE Steering Committee. A list of Committee members is on page 4 of this manual.

The Implementation Manual is published on the FOODSAFE Web site at http://www.foodsafe.ca/downloadfiles/FSImpMan2004.pdf. It will be updated periodically. These sections of the manual are available as separate documents: FOODSAFE Training Policies & Procedures (Training, Examinations & Instructor)

http://www.foodsafe.ca/downloadfiles/FSIMTrainingPolicies.pdf - FOODSAFE Training & Examination Standards

http://www.foodsafe.ca/downloadfiles/FSIMTrainingStandards.pdf - FOODSAFE Instructor Certification, Decertification & Certification Renewal

http://www.foodsafe.ca/downloadfiles/FSIMInstructorCertification.pdf Application for FOODSAFE Instructor Certificate

PDF – http://www.foodsafe.ca/downloadfiles/FSIMInstructorApplication.pdf MS Word – http://www.foodsafe.ca/downloadfiles/FSIMInstructorApplication.doc

Sample FOODSAFE Course & Instructor Evaluation Form PDF – http://www.foodsafe.ca/downloadfiles/FSIMCourseEvaluation.pdf MS Word – http://www.foodsafe.ca/downloadfiles/FSIMCourseEvaluation.doc

ACKNOWLEDGEMENTS

This FOODSAFE Implementation Manual is based on earlier versions produced by the Ministry of Health. It was substantially revised in 1999. Minor updates were incorporated in 2001 and major updates in this 2004 edition. Many thanks to the members of the review committees.

1999 Review Committee 2004 Review Committee Larry Copeland Jeet Gill Kelvin Higo

Lynne Magee Cina Opel Lynn Richards

Jeet Gill Atul Jain Peter Lee

Jim McCaul Cina Opel Kevin Touchet

* Source: Food Protection Services, British Columbia Centre for Disease Control, April 2004

FOODSAFE Implementation Manual – 3rd Edition Revised November 2004

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FOODSAFE Program Organization & Administration

Figure 1 depicts the organization of the FOODSAFE Program in BC. This structure ensures the effective management, delivery, and maintenance of the program and reflects the multi-stakeholder partnership that has made the program so successful.

Figure 1: BC FOODSAFE Program Organization Chart

COURSE DELIVERY

BC FOODSAFE PROGRAM ORGANIZATION CHART

go2

Delivers the Level 1 Distance Education

(Correspondence) Course

Province of British Columbia Ministry of Advanced Education

Owns Intellectual Property

Health Authorities, Schools, Colleges, Trainers, Community

Centres, Businesses & Organizations

Deliver Level 1 & Level 2 Courses

FOODSAFE Secretariat (located at Camosun College)

Coordinates:

Curriculum Products & Distribution Steering Committee Affairs & Budget Information Services & Web Marketing & Promotion Intellectual Property & License Agreements

FOODSAFE Steering Committee

Advises on: Curriculum & Revisions Policies & Procedures Marketing & Promotion

Provincial FOODSAFE Advisory Council(Food Safety Contacts)

Makes Recommendations to the Steering

Committee

Food Protection Services British Columbia Centre for Disease Control

Administers FOODSAFE Program & Food Safety

Health Authorities & FOODSAFE Councils

Issue Certificates Certify Instructors Ensure Course Availability and Training Standards in Their Areas

Queen’s Printer BC Government

Publications Services

Publishes & Distributes Curriculum Products

FOODSAFE Program Organization & Administration

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INTELLECTUAL PROPERTY

The FOODSAFE name, logos and slogans, and all of its written and visual components, including the curriculum and promotional materials, are the intellectual property of the Province of British Columbia, Ministry of Advanced Education. The Intellectual Property Program (IPP) in the Ministry of Management Services is responsible for the administration of this property on behalf of the Province. The IPP has granted the FOODSAFE Secretariat the exclusive copyright license for these materials.

FOODSAFE SECRETARIAT

Camosun College has been assigned responsibility for the provincial FOODSAFE Secretariat, the curriculum, and the intellectual property by the Ministry of Advanced Education. The work of the Secretariat includes: curriculum development and revision; product preparation, distribution, and licensing; financial management; information services; marketing and promotion; and providing Secretariat services for the FOODSAFE Steering Committee.

The Secretariat has developed a Policies and Procedures Manual. To date, information has been prepared for Promotional Materials and Translations. The Manual is available on the Web at http://www.foodsafe.ca/downloadfiles/FSPoliciesProcedures.pdf.

FOOD PROTECTION SERVICES

Food Protection Services (FPS) is a Division of the BC Centre for Disease Control (BCCDC), an agency of the Provincial Health Services Authority (PHSA). FPS joined the BCCDC in 2002, following its transfer from the Ministry of Health. The mission of the FPS is to provide advocacy and leadership in the development and management of appropriate strategies to minimize food related health and safety risks to the public. The key objectives are to: develop public information material on food safety; develop strategies to minimize risk of foodborne illness; review legislation, policies and standards to ensure currency; ensure equivalency of food standards to national models; licence and inspect provincial dairy, fish and meat processing plants; initiate/participate in provincial/federal food safety management committees; act as primary provincial contact for food emergencies/recalls; ensure currency/viability of the FOODSAFE Program; act as a resource for Health Authorities; and coordinate oral exams for Canadian Institute of Public Health Inspectors (CIPHI).

The Director of Food Protection Services chairs the FOODSAFE Steering Committee and the Provincial FOODSAFE Advisory Council. FPS maintains the database of student and instructor certification records.

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FOODSAFE STEERING COMMITTEE

The purpose of the FOODSAFE Steering Committee is to provide guidance and advice to the FOODSAFE Secretariat on matters relating to curriculum, instructor certification, production and distribution of materials, implementation, marketing and promotion, and other issues related to food safety and training in BC.

FOODSAFE has from its inception been developed as a joint undertaking of the major stakeholders in food safety training: health, safety, foodservices, and education. The membership of the Steering Committee reflects the need for multi-stakeholder input into the content and direction of the program. The members and the groups represented are listed in Figure 2.

Figure 2: FOODSAFE Steering Committee

Food Protection Services (FPS) – British Columbia Centre for Disease Control (BCCDC), an agency of the Provincial Health Services Authority (PHSA) http://www.bccdc.org/division.php?item=7 http://www.phsa.ca

Larry Copeland (Chair)

British Columbia Culinary Arts Specialist Association (BCCASA) & Teachers of Home Economics Specialist Association (THESA) http://www.bctf.ca/PSAs/BCCASA http://www.bctf.ca/PSAs/THESA

Barbara Armstrong

British Columbia Restaurant and Foodservices Association (BCRFA) http://www.bcrfa.com

Ian Tostenson

Canadian Association of Foodservice Professionals (CAFP) (formerly Canadian Food Service Executives Association/CFSEA) http://www.cfsea.ca

Inge Hausner

Canadian Food Inspection Agency (CFIA) http://www.inspection.gc.ca Terry Peters

Canadian Restaurant and Foodservices Association (CRFA) http://www.crfa.ca Mark von Schellwitz

FOODSAFE Secretariat, Camosun College http://www.foodsafe.ca JoAnne Pasquale

go2 (formerly the Hospitality Industry Education Advisory Committee/HIEAC) http://www.go2hr.ca

Moon Yee

Ministry of Advanced Education (AVED) http://www.gov.bc.ca/aved Elaine McCreary

Professional Cook Training Articulation Committee http://www.bccat.bc.ca/articulation/acttees.html

Settimio Sicoli

Regional Directors of Health Protection Council – Representing the Fraser (FHA), Interior (IHA), Northern (NHA), Vancouver Coastal (VCHA), & Vancouver Island (VIHA) Health Authorities http://www.fraserhealth.ca http://www.vch.ca http://www.interiorhealth.ca http://www.viha.ca http://www.northernhealth.ca

Ann Thomas

Vancouver Island Health Authority, South Island Health Service Delivery Area http://www.viha.ca

Gary Gibson

Workers’ Compensation Board of BC (WCB) http://www.worksafebc.com –––

Updated November 9, 2004

FOODSAFE Program Organization & Administration

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HEALTH AUTHORITIES

The Provincial Health Services Authority is responsible for working with the five Health Authorities to coordinate the delivery of provincial programs and highly specialized services as well as managing the organizations that provide health services on a province-wide basis (e.g., BC Cancer Agency, BC Centre for Disease Control).

The Health Authorities are responsible for health programs and services within their geographical areas, including the Food Premises Regulation of the BC Health Act. Foodsafe Training #10 in Part 3 of Division 2 deals with food safety training requirements. The Regulation is available on the Web at http://www.qp.gov.bc.ca/statreg/reg/H/Health/210_99.htm.

There are sixteen Health Service Delivery Areas within the Health Authorities. A list and map follow in Figures 3 and 4. The Health Authorities have designated Food Safety Contacts as coordinators of food safety issues and training within their areas. The Food Safety Contacts comprise the Provincial FOODSAFE Advisory Council. A list follows in Figure 5.

Figure 3: BC Health Authorities & Health Service Delivery Areas

Fraser Health Authority (FHA)

http://www.fraserhealth.ca

Fraser East

Fraser North

Fraser South

Vancouver Coastal Health Authority (VCHA)

http://www.vch.ca

North Shore/Coast Garibaldi

Richmond

Vancouver

Interior Health Authority (IHA)

http://www.interiorhealth.ca

East Kootenay

Kootenay Boundary

Okanagan

Thompson/Cariboo/Shuswap

Vancouver Island Health Authority (VIHA)

http://www.viha.ca

Central Vancouver Island

North Vancouver Island

South Vancouver Island

Northern Health Authority (NHA)

http://www.northernhealth.ca

Northeast

Northern Interior

Northwest

Provincial Health Services Authority (PHSA)

http://www.phsa.ca

Food Protection Services (FPS) BC Centre for Disease Control (BCCDC) http://www.bccdc.org

Maps and Tables British Columbia Health Authority, Health Service Delivery Area & Local Health Area

http://www.bcstats.gov.bc.ca/data/pop/maps/HSDA.htm

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Figure 4: BC Health Authorities & Health Service Delivery Areas

Source: http://www.bcstats.gov.bc.ca/data/pop/maps/HSDA.htm

FOODSAFE Program Organization & Administration

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Figure 5: Provincial FOODSAFE Advisory Council Food Safety Contacts in the Health Authorities

HEALTH AUTHORITY

HEALTH SERVICE DELIVERY AREAS

CONTACT EMAIL TELEPHONE FAX

Fraser Health Authority (FHA)

FHA – East Fraser FHA – North Fraser FHA – South Fraser

Jeet Gill inderjeet.gill@fraserhealth.ca 604-572-2618 604-572-2609

IHA Ken Cooper ken.cooper@interiorhealth.ca 250-868-7899 250-868-7760

IHA – East Kootenay IHA – Kootenay Boundary

Shaun Malakoe shaun.malakoe@interiorhealth.ca 250-505-7233 250-505-7211

IHA – Okanagan Gundie Volk gundie.volk@interiorhealth.ca 250-868-7851 250-868-7760

Interior Health Authority (IHA)

IHA – Thompson/Cariboo/Shuswap Kevin Touchet kevin.touchet@interiorhealth.ca 250-851-7346 250-851-7341

NHA – Northeast Yvonne Liang yvonne.liang@northernhealth.ca 250-787-3355 250-787-3486

NHA – Northern Interior Greg Tone greg.tone@northernhealth.ca 250-567-6153 250-567-6170

Northern Health Authority (NHA)

NHA – Northwest Russell Seltenrich

russell.seltenrich@northernhealth.ca250-638-2222 250-638-2251

VCHA – North Shore/Coast Garibaldi Coast Garibaldi North Shore

Jim McCaul Peter Lee

jmccaul@cgh.bc.ca 604-485-8864 604-485-7996 peter.lee@vch.ca 604-904-6200 604-904-6262

VCHA – Richmond Art Hamade art.hamade@vch.bc.ca 604-233-3176 604-233-3175

Vancouver Coastal Health Authority (VCHA)

VCHA – Vancouver Bill McIntyre bill.mcintyre@vch.ca 604-714-5668 604-736-8651

VIHA – Central Vancouver Island Cina Opel cina.opel@cvihr.bc.ca 250-755-6215 250-755-3372

VIHA – North Vancouver Island Dwayne Stroh dwayne.stroh@crncare.org 250-336-3202 250-336-2815

Vancouver Island Health Authority (VIHA)

VIHA – South Vancouver Island Gary Gibson gary.gibson@caphealth.org 250-475-5101 250-475-5130

Director Larry Copeland larry.copeland@bccdc.ca 604-660-5357 604-660-0697

Food Protection Services, BC Centre for Disease Control Food Safety Specialist Atul Jain atul.jain@bccdc.ca

604-775-0763 604-660-0697

Healthy Environments and Consumer Safety Branch

Lynne Brewer lynne_brewer@hc-sc.gc.ca 604-666-1603 604-666-7487

Health Canada

First Nations and Inuit Health Branch Mike Pichichero mike_pichichero@hc-sc.gc.ca 604-363-3143 604-363-0179

Yukon Health and Social Services

Environmental Health Services Bob Hanley bob.hanley@gov.yk.ca 867-667-8378 867-667-8322

Updated December 13, 2004

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Some Health Authorities have formed FOODSAFE Councils. The Councils are usually chaired by the Food Safety Contacts. While the Health Authorities have responsibility for ensuring that the FOODSAFE Program is effectively delivered in their communities, it is strongly recommended that they encourage participation in the Councils from local stakeholders in health, safety, foodservices, and education.

FOOD SAFETY CONTACTS & PROVINCIAL FOODSAFE ADVISORY COUNCIL

Food Safety Contacts have been designated for each Health Authority in British Columbia. The Food Safety Contacts are the primary contacts for receiving and directing communications between the FOODSAFE Councils and the Provincial Advisory Council. Refer to Figure 5 on page 7 for a list of the Contacts.

As well, Food Safety Contacts are generally designated as the lead people in the Health Authority to ensure: integrity of the examination process; evaluation and certification of instructors; maintenance of a local registry for students and instructor certificates; and issuance of student certificates to qualified persons.

The Provincial FOODSAFE Advisory Council is comprised of the Food Safety Contacts from Health Authorities plus representatives of Health Canada, the Yukon Territory, and Food Protection Services. The Director of Food Protection Services, BC Centre for Disease Control, chairs the Council.

The purpose of the Council is to coordinate the delivery and promotion of FOODSAFE in British Columbia and the Yukon Territory, and to provide recommendations to the FOODSAFE Steering Committee on program enhancements and future development needs. Specifically, the Provincial FOODSAFE Advisory Council: reviews and makes recommendations to the FOODSAFE Steering Committee concerning

course content, examinations, written and media materials, and any other matters relating to the management of the program;

develops and maintains guidelines with respect to the qualifications and certification of instructors and tutors;

advocates and promotes the availability of FOODSAFE training opportunities throughout British Columbia and the Yukon Territory;

develops and maintains guidelines with respect to the operation and administration of FOODSAFE Councils;

develops and maintains protocols with respect to the distribution and conduct of FOODSAFE examinations;

develops and maintain guidelines regarding the issuance of student certificates; and serves as the communications link between the FOODSAFE Councils and the

FOODSAFE Steering Committee.

FOODSAFE Program Organization & Administration

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FOODSAFE COUNCILS

FOODSAFE Councils are responsible for overseeing the delivery of the FOODSAFE Program and ensuring that the procedures and standards developed by the Steering Committee and Provincial Advisory Council are followed within their boundaries. At the same time these Councils are entrusted to evaluate local concerns, and to modify provincial standards to allow for the effective delivery of the program in their areas. Where differences occur which require deviations from provincial standards, the Councils must seek concurrence from the Provincial FOODSAFE Advisory Council before implementing changes.

FOODSAFE Councils may be local, having jurisdiction within the boundaries of the Health Authorities, or regional, spanning neighbouring Health Authorities. The boundaries of regions are not prescribed. They are established based on need, and a common interest in enhancing communication between neighbouring Health Authorities or Councils.

Figure 6: FOODSAFE Councils in BC and the Yukon Territory Health Authority Council Contact Services

Fraser Health Authority (FHA)

No councils

Interior Health Authority (IHA) Kootenay Boundary & East Kootenay Health Service Areas

Kootenay FOODSAFE Regional Council

Shaun Malakoe 250-505-7233 shaun.malakoe@interiorhealth.ca

Course information Student certificates Instructor certificate

Interior Health Authority (IHA) Thompson/Cariboo/ Shuswap Health Service Area

Thompson/Cariboo/ Shuswap FOODSAFE Regional Council

Kevin Touchet 250-851-7346 kevin.touchet@interiorhealth.ca

Course information Student certificates Instructor certificate

Northern Health Authority (NHA)

Northern Health Authority FOODSAFE Council

Sherilynn Porter 250-964-8447 ksdporter@shaw.ca

Course information Student certificates Instructor certificate Annual newsletter Annual conference

Vancouver Coastal Health Authority (VCHA)

No councils

Vancouver Island Health Authority (VIHA)

Greater Victoria FOODSAFE Council (serves all VIHA)

Carole Wyatt 250-388-6070 foodsafe@shaw.ca

Course information Student certificates Instructor certificates

Yukon Health and Social Services

FOODSAFE Regional Council of Yukon

Bob Hanley 867-667-8378 bob.hanley@gov.yk.ca

FOODSAFE Excellence Student certificates Instructor certificates

Updated November 25, 2004 Membership on FOODSAFE Councils is recommended to include representation from: the Health Authority (chair); foodservices industry (including restaurants and institutional operations);

FOODSAFE Implementation Manual – 3rd Edition Revised November 2004

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educational institutions (schools, colleges); and food safety specialists and nutritionists/dieticians.

It is recommended that a Food Safety Contact chair the Council. However, this may be altered at the discretion of the Health Authorities or the Council. As well, the membership may be expanded at their discretion.

Responsibilities of Councils include: ensuring FOODSAFE courses are available; promoting FOODSAFE in communities and regions; identifying and resolving local and regional needs; providing advice to the Provincial FOODSAFE Advisory Committee on program

enhancements, policy changes, and generally all matters relating to maintaining the integrity of the FOODSAFE Program;

facilitating the coordination and standardization of the delivery of FOODSAFE, including the certification of students and instructors; and

acting as a liaison between Health Authorities, educational agencies and the foodservices industry, and providing opportunities for exchanging information, concerns and ideas.

COURSE DELIVERERS

Classroom-Based Courses FOODSAFE courses are delivered in British Columbia by a variety of organizations and individuals such as: Health Authorities; public colleges (both within college programs and as continuing education courses); public schools (both within school programs and as continuing education courses); private trainers; private schools and colleges; community and non-profit groups; community centres; event organizers; and businesses, institutions, and organizations providing in-service training for employees or

volunteers.

The Food Safety Contacts are responsible for ensuring that the courses are available in their areas as needed.

Level 1 Distance (Correspondence) Course The BC Restaurant and Foodservices Association; the federal and provincial governments; and the Hotel, Restaurant and Culinary Employees and Bartenders Union, Local 40, cooperatively developed a FOODSAFE Level 1 correspondence course. This course has been revised to match the new Level 1 curriculum and is now called the Distance Education Edition that includes a Student Workbook and Video. Although originally envisioned as serving the needs of individuals in remote communities, this course is also of interest to individuals in urban centres who cannot attend a classroom-based course.

FOODSAFE Program Organization & Administration

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go2 is responsible for the delivery of the course in BC. The BC Branch of the Canadian Institute of Public Health Inspectors provides tutoring services. Certification and registration of successful candidates is carried out by Health Authorities in accordance with established FOODSAFE implementation policies. There may be a charge for these services. For more information, contact:

Charlene Prystupa Fax: 604-930-9771 go2 FOODSAFE Coordinator Email: cprystupa@go2hr.ca Telephone: 604-930-9770 or 1-800-665-8883 Web: http://www.go2hr.ca

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FOODSAFE Training Policies & Procedures

FOODSAFE TRAINING & EXAMINATION STANDARDS

These guidelines are intended to ensure standardized instruction of FOODSAFE courses in BC.

General 1. All courses must be delivered by a certified FOODSAFE instructor. Students taught by non-

certified instructors will not be issued certificates.

2. Instructors must follow the most current version of the Instructor Guides and use the Student Workbooks and all media resources provided with the FOODSAFE Instructor Kits.

3. FOODSAFE instructors may be asked to coordinate scheduling of the final examination with the Health Authority or FOODSAFE Council prior to presenting the course. Examinations will be distributed and invigilated by the Food Safety Contact or these responsibilities may be delegated to the instructor.

4. Students are expected to attend the entire FOODSAFE course before writing the final examination. Some discretion is left to instructors regarding the amount of time students might miss and still be allowed to write the examination. Students who miss a portion of the course may be required to complete additional work (which might include viewing any videos missed, reading workbook passages, and completing practice quizzes or attending another session) prior to writing the exam.

5. Students who do not obtain a passing mark of at least 70% on the food safety related questions on the final examination will be permitted to rewrite the "alternate examination" once, following a review of the course material (see Examinations & Certificates below). Worker safety questions are included in the Level 1 examinations for WCB purposes only and do not count for the final grade.

6. All FOODSAFE certificates will be issued by the Health Authority or FOODSAFE Council. There may be a charge for this service.

7. The Health Authority or FOODSAFE Council may require instructor/course evaluations (see sample form in Appendix B) to be completed by students and submitted to the Authority or Council upon course completion.

8. FOODSAFE was written at a Grade 10 vocabulary level. People of secondary school age or older are encouraged to take FOODSAFE because the knowledge and competencies gained are valuable life skills as well as important preparation for employment in the foodservices industry. The Level 1 course may be suitable for younger learners who are academically advanced; however, all students must be able to independently successfully complete the examination in order to qualify for a FOODSAFE certificate.

9. Course deliverers that follow these delivery standards may use the FOODSAFE name, logo, and slogans in the promotion of FOODSAFE courses.

FOODSAFE Training Policies & Procedures

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Level 1 1. The minimum duration of Level 1 courses should be eight hours including final examination

time. Of these eight hours, at least seven hours should be instructional time. Additional time may be required for students with learning disabilities or who have difficulty with English.

2. Each student must be provided with a personal copy of the FOODSAFE Level 1 Student Workbook to retain for reference purposes. Photocopies are not permitted due to copyright restrictions.

3. The maximum number of students in a class should not exceed twenty-five. Secondary schools and post-secondary institutions delivering Level 1 to students in foodservices related or home economics courses are exempted from this requirement.

4. Use of demonstration kit with fluorescing powder (e.g., Glo GermTM or GlitterBug®) for the personal hygiene section is recommended (see page 28 for distributors of these products).

Level 2 1. Students must successfully complete Level 1 as a prerequisite before they may take

FOODSAFE Level 2. Individuals may be exempted from this requirement if they can provide proof of successfully completing a food safety course that has been approved by Food Protection Services, BCCDC as being equivalent to FOODSAFE Level 1 in goals, objectives, content, and rigor.

2. Applicants for Level 2 courses should be advised of the expectations and demands of the course and the desirability of foodservices experience.

3. Level 2 classes should be limited to sixteen students. Secondary schools and post-secondary institutions delivering Level 2 to students in foodservices related courses are exempted from this requirement.

4. Whenever possible, course materials should be distributed beforehand. Each student must be provided with a personal copy of the FOODSAFE Level 2 Student Workbook to retain for reference purposes. Photocopies are not permitted due to copyright restrictions.

5. Level 2 should be taught in two or three sessions totalling a minimum of ten hours. In special circumstances, exceptions may be made to the duration and number of sessions.

Examinations & Certificates The following procedures are guidelines and are intended to ensure consistency in the examination process. Individual students and class demographics may require unique decisions at the discretion of the instructor.

1. Students may write the FOODSAFE examination in the language of their choice (if available) even though the course was presented in English.

2. The Food Safety Contact or the instructor must ensure that examinations are properly invigilated. Examinations are "closed book."

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3. Interpreters may be used provided that they only translate the examination questions and do not assist the examinee with the content or answers. Affidavits to this effect may be required from the interpreters.

4. Examinations may be given orally to persons with language difficulties or disabilities provided they demonstrate a good understanding of the content. Assistance with content or answers is not permitted.

5. Electronic translators may be used at the discretion of the invigilator provided that they are not also used to access course content or answers, or to communicate electronically with other people. Hardcopy translation dictionaries are permitted.

6. The recommended examination time is one hour. Students who have difficulties with English and students with disabilities may be permitted a reasonable amount of additional time to complete the examination.

7. A registration form in legible handwriting must be completed for each student. Students will then be given the questions and asked to fill in the correct answers on the answer sheet on the reverse of the registration form. (Level 1 and Level 2 students must use the registration form/answer sheet included in the FOODSAFE Student Workbooks.) For each examination given, the record must indicate the examination version used.

8. Instructors and invigilators may, at their own discretion, help a student to interpret a question, but should make sure they do not help the student select the appropriate answer.

9. Completed examinations should be marked before students leave the class. Instructors should provide the opportunity for students to review their exam results and discuss concepts they have misunderstood. A passing mark is 70% or more on the food safety related questions.

10. Instructors and invigilators should submit the completed registration forms and graded answer sheets with a typed list of the students in the class to the Health Authority or FOODSAFE Council.

11. The Health Authority or FOODSAFE Council will issue certificates to successful graduates and enter student data into the FOODSAFE Student Registry maintained by Food Protection Services, BC Centre for Disease Control.

12. Student certificates for both Level 1 and Level 2 are not assigned an expiry date.

13. Students should be advised of their options in the event they fail the examination. Students can rewrite the examination once using an “alternate examination,” which must be supervised like the first examination. Students who fail the final examination twice should retake the entire course. Instructors might suggest an appropriate specialized course if offered.

FOODSAFE Training Policies & Procedures

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FOODSAFE INSTRUCTOR CERTIFICATION, DECERTIFICATION & CERTIFICATION RENEWAL

Certification of FOODSAFE Instructors Health Authorities or FOODSAFE Councils are responsible for certifying FOODSAFE instructors and ensuring that they are competent and perform well in the classroom. Applicants for certification may be interviewed by a panel convened by the Health Authority or Council.

The following guidelines are intended to provide minimum standards for certifying instructors.

1. Any person wishing to teach FOODSAFE Level 1 or Level 2 must apply in writing to the their Health Authority for certification as a FOODSAFE instructor using the form in Appendix A. A current resume outlining the applicant's relevant training and experience must also be included.

2. Individuals with post-secondary education in home economics, food safety, dietetics, nutrition, or culinary arts may qualify to be certified as instructors. All FOODSAFE instructors need a thorough grounding in current practice in food safety, food science/microbiology, and the foodservices industry. Applicants must also be familiar with the Hazard Analysis Critical Control Point (HACCP) system.

3. Applicants who wish to teach should have successfully completed both levels of FOODSAFE with a final exam mark of 90% or better in each course. A thorough understanding of the content of the courses is essential. Note: The 90% standard will not be applied to instructors who are already certified or to those who are seeking renewal.

4. Instructors who have been certified to deliver or given provisional permission to teach FOODSAFE courses should be provided with copies of the FOODSAFE Training Policies & Procedures found in this manual.

5. Applicants must demonstrate instructional skills. If instructional skills are absent, potential instructors may "intern" with an experienced FOODSAFE instructor and/or take instructional skills training.

6. Certified FOODSAFE instructors will receive a FOODSAFE Instructor's Certificate from the Health Authority or FOODSAFE Council. FOODSAFE instructors must be certified to teach either Level 1 or Level 2. Separate certificates will be issued to teach each level. Certificates are valid for a period of five years and will be renewed if instructors qualify under the renewal guidelines given below.

7. Certified instructors should be regularly evaluated to confirm consistent course content, instructional skills and knowledge of food safety practices. They must also be given specific feedback on their strengths and weaknesses (see Appendix B for a sample evaluation form).

8. The Health Authority or FOODSAFE Council will maintain a current list of certified instructors within their geographical boundary. This list will be forwarded to Food Protection Services, BC Centre for Disease Control for entry into the Provincial FOODSAFE Instructors Registry.

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Decertification of FOODSAFE Instructors The Health Authority or FOODSAFE Council may revoke (includes refusal to reissue an expired certificate) an instructor's certificate due to poor quality of instruction, and/or non-compliance with the FOODSAFE Training Policies & Procedures found in this manual. The Health Authority or FOODSAFE Council must notify instructors whose certificates are being revoked in writing, giving the reasons for the decision and informing them of their right to appeal, including the appeal procedures and schedule.

An instructor whose certificate has been revoked may appeal the decision by following this procedure:

1. Within thirty working days following notification of the certificate being revoked, appeal in writing by registered post or certified delivery to the FOODSAFE Secretariat outlining the appeal.

2. Send a copy of the appeal letter by registered post or certified delivery to the Health Authority or FOODSAFE Council that revoked the instructor certificate.

Upon receipt of the appeal letter, the FOODSAFE Secretariat will:

1. Convene a hearing with no less than three members of the Provincial FOODSAFE Advisory Council who are not from the Health Authority that revoked the instructor certificate (the Appeal Committee) within sixty working days after the receipt of the appeal letter. The hearing may be held via conference call.

2. Invite the instructor whose certificate has been revoked and the Health Authority or FOODSAFE Council that revoked it to address the Appeal Committee separately.

3. Communicate the decision of the Appeal Committee to the instructor whose certificate has been revoked in writing, within fifteen working days of the hearing. The decision of the Appeal Committee is final and not subject to further requests for review.

Instructors who have had their certification revoked must fulfill the conditions stipulated by the Health Authority or FOODSAFE Council before reapplying for certification. These stipulations may include additional training or co-teaching with a certified instructor.

Renewal of Certification for FOODSAFE Instructors For renewal of instructor certificates, instructors must demonstrate that they have a current understanding of food safety, course content, and instructional skills by meeting at least one, but preferably more, of the following criteria: taught the FOODSAFE course at least twice within the last year to the standards outlined

in FOODSAFE Training Policies & Procedures found in this manual; recently audited the appropriate FOODSAFE course and/or co-taught the course within

the last six months; recently had practical experience in the foodservices industry (for Level 1) or with

HACCP (for Level 2); recently completed instructional skills training, acceptable to the Health Authority or

FOODSAFE Training Policies & Procedures

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FOODSAFE Council; and recently completed other relevant courses, acceptable to the Health Authority or

FOODSAFE Council.

Instructors should be encouraged to continually upgrade their skills and knowledge, and should be kept informed about relevant courses, seminars, workshops, and/or resource materials.

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Curriculum Resources

LEVEL 1

The Level 1 eight-hour course is for foodservices front-line workers such as buspersons, servers, dishwashers, and cooks. The Workers' Compensation Board of British Columbia (WCB) and the FOODSAFE Steering Committee funded the 2002 revision of Level 1. This course includes worker safety as well as updated food safety.

Level 1 contains six Units plus a Review: 1. Introduction to FOODSAFE

- Benefits of Taking FOODSAFE - Top Ten Improper Food Handling

Practices - Top Six Job Hazards - Risks and Consequences - Responsibilities - Food Safety Plan

2. Food Service Illness and Injury - Microbiology - Cycle of Transmission - Methods of Transmission - Causes of Foodborne Illness - Breaking the Links

3. Receiving and Storing Food - Receiving and Storing Procedures - Food and Chemical Storage - Activities - Manual Handling and Safe Storage

4. Preparing Food - Classification of Foods

- Effects of Temperature - Effects of Time - Control Sources of Food

Contamination - Tools and Equipment - Hot Materials and Surfaces

5. Serving Food - Personal Habits and Hygiene - Setting Tables - Serving Food - Food Protection and Transportation - Food Allergies and Foodborne

Illness Complaints - When Not to Work

6. Cleaning - Clearing and Cleaning - Types of Dishwashing - Procedures for Proper Ware Washing - Other Cleaning

7. Review and Examination

Level 1 Instructor Resources The Instructor Kit is available in three combinations.

FOODSAFE Level 1 Instructor Kits Instructor Kit: 35 mm Slides Order # FOOD101M

Instructor Kit: PowerPoint Slides Order # FOOD102M

Instructor Kit: 35 mm Slides & PowerPoint Slides Order # FOOD103M

Instructor Guide Student Workbook Video: Closed Captioned package of 35 mm Slides in plastic sleeves binder plus inserts for spine, front, and back covers

Instructor Guide Student Workbook Video: Closed Captioned PowerPoint Slides on CD-ROM in plastic case binder plus inserts for spine, front, and back covers

Instructor Guide Student Workbook Video: Closed Captioned package of 35 mm Slides in plastic sleeves PowerPoint Slides on CD-ROM in plastic case binder plus inserts for spine, front, and back covers

Curriculum Resources

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The components of the FOODSAFE Level 1 Instructor Kit may also be purchased separately. As well, the video is available in other languages. Instructor Guide – Order # M100059 PowerPoint Slides on CD-ROM in plastic case – Order # M100065 35 mm Slides in plastic sleeves – Order # M100066 Video: Closed Captioned – Order # M100071 Video: Cantonese Edition – Order # M100068 Video: Punjabi Edition – Order # M100069

Level 1 Student Resources The Student Workbook is available in English and several bilingual editions. In BC, the Distance Education Editions* of the Student Workbooks and Videos are only available to the authorized deliverer, go2. Student Workbook – Order # M100061 Student Workbook: Chinese Edition – Order # M100062 Student Workbook: Punjabi Edition – Order # M100063 Student Workbook: Korean Edition – Order # M100072 * Student Workbook: Distance Education Edition – Order # M100064 * Video: Distance Education Edition – Order # M100070

Level 1 Examinations There are two versions available in several languages. The Food Safety Contacts are responsible for distribution to certified instructors in their Health Authorities. Food Protection Services (FPS), BC Centre for Disease Control, sends the examinations to the Contacts. In special circumstances, examinations may be distributed out of province. Contact FPS (see page 26). Level 1 Train the Trainer Presentation A PowerPoint Train the Trainer presentation was developed to introduce the 2002 Level 1 revised curriculum. It is available to individuals and groups in BC and elsewhere who are using the FOODSAFE Level 1 Instructor Kit and Student Workbooks. Contact the FOODSAFE Secretariat for further information (see page 26).

LEVEL 2

Level 2 is for supervisors, managers, and operators in foodservice establishments. The Instructor Guide and overheads for FOODSAFE Level 2 were revised in 1999 and updated in 2001. The Student Workbook was first published in 1999 and also updated in 2001. Refer to the Level 2 Errata Sheet 2001 found on the Web for details: http://www.foodsafe.ca/FSLevel2Errata.htm.

Level 2 contains four sections plus a Glossary: Foodborne Illness and Organisms Introduction to HACCP Managing for Food Safety Design and Maintenance Glossary

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Level 2 Instructor Resources The Instructional Kit is available in four combinations.

FOODSAFE Level 2 Instructional Kits Instructional Kit: Overheads in PowerPoint & Videos Order # FOOD012M

Instructional Kit: Overheads on Transparencies & VideosOrder # FOOD022M

Instructional Kit – Upgrade: Overheads in PowerPoint (no videos) Order # FOOD032M

Instructional Kit – Upgrade: Overheads on Transparencies (no videos) Order # FOOD042M

Instructor Guide Student Workbook Overheads in PowerPoint (on CD-ROM) Case History 7: Clostridium botulinum (video) Case History 8: Salmonella in Meat (video)* Case History 9: Escherichia coli (video) Foodservice Facilities and Equipment (video) Foodservice Housekeeping and Pest Control (video) Introduction to HACCP (video) binder plus inserts for front cover and spine

Instructor Guide Student Workbook Overheads on Transparencies (shrink-wrapped package) Case History 7: Clostridium botulinum (video) Case History 8: Salmonella in Meat (video)* Case History 9: Escherichia coli (video) Foodservice Facilities and Equipment (video) Foodservice Housekeeping and Pest Control (video) Introduction to HACCP (video) binder plus inserts for front cover and spine

Instructor Guide Student Workbook Overheads in PowerPoint (on CD-ROM) binder plus inserts for front cover and spine

Instructor Guide Student Workbook Overheads on Transparencies (shrink-wrapped package) binder plus inserts for front cover and spine

The components of the Level 2 Instructional Kit may be purchased separately. Instructor Guide – Order # M100692 Student Workbook – Order # M100654 Overheads in PowerPoint (on CD-ROM) – Order # M100689 Overheads on Transparencies (shrink-wrapped package) – Order # M100690 Case History 7: Clostridium Botulinum (video) – Order # M100366 Case History 8: Salmonella in Meat (video)* – Order # M100367 Case History 9: Escherichia coli (video) – Order # M100368 Foodservice Facilities and Equipment (video) – Order # M100369 Foodservice Housekeeping and Pest Control (video) – Order # M100370 Introduction to HACCP (video) – Order # M100653 FOODSAFE Level 2 Videos (stacked video containing the 6 videos) – Order # M100687

* Optional video Level 2 Student Resources Student Workbook – Order # M100654

Curriculum Resources

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Level 2 Examinations There are two versions of the Level 2 examination. The Food Safety Contacts are responsible for distribution to certified instructors in their Health Authorities. Food Protection Services (FPS), BC Centre for Disease Control, sends the examinations to the Contacts. In special circumstances, examinations may be distributed out of province. Contact FPS (see page 26). ORDERING INFORMATION

Queen's Printer BC Government Publications Services 563 Superior Street PO Box 9452 Stn Prov Govt Victoria, British Columbia Canada V8W 9V7 Telephone: 250-387-6409 or 1-800-663-6105Fax: 250-387-1120

Email: QPPublications@gems5.gov.bc.ca Web: http://www.publications.gov.bc.ca Payment options are by company cheque or money order (no personal cheques) made payable to Minister of Finance; and Visa or MasterCard, including expiry date.

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Teaching Tips

GENERAL TEACHING TIPS

FOODSAFE classes often have a very diverse group of students. These students may include individuals with extensive foodservices experience, others with limited experience, students who have difficulties with English, students with learning or other disabilities, students with a high level of education, and individuals who have a low level of literacy. Here are a few teaching tips to help instructors assist all learners in their classes.

Be well organized in class. Clearly state the expectations of students in the class.

Use the approach: - tell what you are going to tell them; - tell them; and then - tell them what you have told them.

Always indicate the main points to be noted before the participants view the videos.

Make sure that the lighting in the room is adequate.

Minimize background noises such as air conditioning, fans, nearby traffic, other students, etc. Turn off the overhead projector when it is not in use. Ask students to speak one at a time. When using small group discussions, separate the groups so that one group is not distracted by the conversations of another group.

Speak at a moderate pace, enunciating your words clearly. Face participants as you speak. Speak loudly enough that you can be easily heard throughout the room. Do not cover your mouth while speaking or dim the lights so low that your mouth cannot be seen.

Keep your sentences short and direct. Pause frequently and check that you have been heard and understood. If a student does not understand what you are saying, restate the concept using shorter, simpler sentences and vocabulary. Use examples to illustrate your points.

Provide opportunities for students to ask questions and discuss the concepts presented.

Provide some time at the end of each section to recap the most important points.

Encourage learners to assist one another through the use of study partners or study groups.

When possible, deliver the course in multiple sessions to allow students time to learn the concepts and go over the content between the sessions.

After each quiz, ask students to form pairs and come up with a list of problems or questions regarding the correct answers. Then have students ask the questions in the whole group and resolve the issues.

Teaching Tips

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Avoid singling out learners in the classroom. Be sensitive to the learner's fear of criticism or correction.

Additional Resources The Art of Teaching Adults: How to Become an Exceptional Instructor and Facilitator. Peter

Renner. Training Associates. 1999. http://www.peter-renner.com

A Handbook for Adjunct and Part-Time Faculty and Teachers of Adults & Handbook II: Advanced Teaching Strategies for Adjunct and Part-Time Faculty. Donald Greive, The Part-Time Press. 2003 and 2002. https://www.adjunctnation.com/shop

Questions and Answers on Adult Education. Department of Adult Education and Counselling Psychology, Ontario Institute for Studies in Education, University of Toronto. http://fcis.oise.utoronto.ca/~daniel_schugurensky/faqs/qa14.html

Teaching Adults: Is It Different? Sandra Kerka. ERIC Myths and Realities, No. 21. 2002. http://www.cete.org/acve/docs/mr00036.pdf

Teaching Tips. Illinois State University, Center for the Advancement of Teaching. 2001. http://www.cat.ilstu.edu/teaching_tips

Teaching Tips Index. Faculty Guidebook. Honolulu Community College, Faculty Development. http://honolulu.hawaii.edu/intranet/committees/FacDevCom/guidebk/teachtip/teachtip.htm

Notes: Educational Psychology for Teachers of Adults: Readings is a lengthy list of references

on topics such as developmental issues, learning theory, instructional methods, and assessment. http://chiron.valdosta.edu/whuitt/edpsyadt/tadartlks.html

The British Columbia Provincial Instructor Diploma Program is designed for adult educators in public post secondary education or private training. It is offered through Vancouver Community College at sites across the province. Some courses are offered online. http://www.instructordiploma.com

TEACHING STUDENTS WHO HAVE DIFFICULTIES WITH ENGLISH

English As a Second Language (ESL) learners may find it difficult to learn the concepts and practices associated with prevention of foodborne illness. They face the following barriers in a FOODSAFE class:

Limited English vocabulary makes lectures difficult to understand and comprehend.

The effort to listen and speak a new language may cause the learners to tire quickly and focus on comprehending the language, and not the underlying theory or concepts.

Many culinary terms are borrowed from French, so they face an additional hurdle in understanding yet another language, using their limited English skills.

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Some ESL students may have limited formal education in their own language, although others may be highly educated, but unable to work in their field due to licensing requirements or language barriers. As a result, some ESL learners may find scientific principles associated with microbiology and foodborne illnesses difficult and may lack essential study skills.

Different cultures have very different attitudes and values associated with taste preferences, ways of preparing foods, types of ingredients used, and food safety practices.

Languages vary in their capacities to describe foods and food preparation.

In some cultures, asking for help and speaking directly may not be considered appropriate in the classroom.

Some learners have difficulty distinguishing between certain sounds and words (e.g., boil and broil, baste and bake).

FOODSAFE instructors may have one or two ESL students in a class or may have a class entirely composed of students learning English. The class may be delivered in conjunction with ESL programs delivered by an immigrant society or a community college. If the students are in an ESL class, enlist the support and assistance of the regular ESL instructor to prepare the students for the FOODSAFE course. The following are some tips to keep in mind when teaching ESL students: Keep in mind that ESL students typically find the following tasks more difficult: presenting

oral reports, taking notes on lectures, working independently on assignments, understanding videos, and projects in labs and shops. Students find the following tasks less difficult: reading textbooks, understanding lectures, understanding assignments, and participating in small groups. (Instructing Second Language Students in Content Courses. Norman Dooley and Christel Nierobisch. Centre for Curriculum, Transfer and Technology. 1997.)

Show students that you appreciate the difficulty of mastering an additional language sufficient to be educated in that language.

Whenever possible, provide copies of the Student Workbook prior to the class so that students can learn some of the vocabulary on their own ahead of time. With ESL classes, provide this material to the instructor and enlist his/her support in going over some of this material in class prior to the FOODSAFE course.

Consider loaning out the videos and handouts ahead of time. Always introduce videos by explaining briefly and clearly what you want students to watch for and understand.

If you are conducting a class for ESL students, incorporate a vocabulary drill. Use cards with a term on one side and the definition on the other. Pull the cards out of a hat, have individuals take turns giving the term and its definition. After all the terms have been defined, repeat the exercise, defining the terms from memory.

Keep ESL classes smaller; no more than twelve people is suggested.

Teaching Tips

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Provide additional time to write examinations. Permit students to ask questions regarding the interpretation of a question, but do not help the student select the correct answer. If students fail the final examination due to poor language comprehension skills, allow them the opportunity to retake the exam in their language choice. The instructor may conduct the examination orally if a student demonstrates a good understanding of the material.

Additional Resources Modifying Content Area Instruction for ESL Students. Handbook for the Implementation of

Bilingual/English as a Second Language Education Programs. 2000. http://k-12.pisd.edu/currinst/ESOL/Handbook/modcont.htm

Strategies and Resources for Mainstream Teachers of English Language Learners. Northwest Regional Educational Laboratory. 2003. http://www.nwrel.org/request/2003may/ell.pdf

ACCOMMODATING STUDENTS WITH DISABILITIES

Because most continuing education instructors are not aware of their students’ background, individuals with a disability may not be immediately identified. The following suggestions will help to identify and assist such students.

Ask individuals to identify any special needs when they register for the FOODSAFE course.

Make the Student Workbook available well before the class to allow taping or prior reading.

Invite participants to discuss with you privately any special needs they may have. Ask them to explain what accommodations would be the most useful.

Keep in mind that some adults with learning disabilities may be unaware that their problems with learning are the result of a disability.

Encourage participants to use computers, tape recorders, word processors and other technical aids that may be appropriate.

For examinations, ensure minimal distraction and provide extra time if needed.

Avoid asking students with a learning disability to read aloud in class.

Additional Resources Disabilities, Teaching Strategies, and Resources. Inclusion in Science Education for

Students with Disabilities. West Virginia University. 2002. http://www.as.wvu.edu/~scidis/sitemap.html

Teaching Students With Disabilities. University of California, Berkeley, 1999. http://dsp.berkeley.edu/TeachStudentsWithDisab.html

Note: Learning Disability Resources for Teachers and Tutors is an extensive list of resources prepared by The Centre for Literacy and available on the NALD Web site. http://www.nald.ca/province/que/litcent/Resources/trunk98/LDteach.pdf

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Contacts

Do you have questions about the FOODSAFE Program, policies and procedures, materials, or other details? Your first step should be to call your Food Safety Contact or FOODSAFE Council (refer to lists on page 7 and 9). For additional assistance, please contact one of the people listed below. For information about Food Protection Services, BC Centre for Disease Control policies, examinations, BCCDC publications, Health Authority boundaries, and other related issues:

Food Protection Services BC Centre for Disease Control

1st Floor, 655 – 12th Avenue West Vancouver, British Columbia

Canada V5Z 4R4 Fax: 604-660-0697

Web: www.bccdc.org/division.php?item=7

Larry Copeland, Director Telephone: 604-660-5357

Email: larry.copeland@bccdc.ca

Atul Jain, Food Safety Specialist Telephone: 604-775-0763 Email: atul.jain@bccdc.ca

For information about FOODSAFE curriculum, the FOODSAFE Web site, product licensing, problems getting materials or information:

FOODSAFE Secretariat Camosun College

Continuing Education & Contract Training 4461 Interurban Road

Victoria, British Columbia Canada V9E 2C1

Fax: 250-370-4777 Web: http://www.foodsafe.ca

JoAnne Pasquale, Coordinator

Telephone: 250-370-4771 Email: pasquale@camosun.bc.ca

Sally Coates, Administrative Assistant

Telephone: 250-370-4770 Email: coates@camosun.bc.ca

Additional Resources

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Additional Resources

The FOODSAFE Implementation Manual provides lists of resources of interest to instructors. A more extensive inventory has been developed by Kevin Touchet, Interior Health Authority. Reference Materials for FOODSAFE Instructors is on the Web at http://www.foodsafe.ca/downloadfiles/RefMaterialsFSInstructors.pdf. Also refer to the FOODSAFE Web site for information about related organizations and materials: http://www.foodsafe.ca.

FOODSAFE INFORMATION & PROMOTIONAL PRODUCTS

FOODSAFE Web Site The FOODSAFE Web site at http://www.foodsafe.ca is maintained by the Secretariat. Please direct suggestions for additions and changes to the FOODSAFE Secretariat. The Web site contains: information about the FOODSAFE Program; descriptions of the curriculum resources and ordering information; lists and links to the partners including the Food Safety Contacts; answers to frequently asked questions; the FOODSAFE cartoons; information about food and worker safety; the FOODSAFE brochure; news about the BC program; a quiz on Level 1 contents; and links to related food safety sites.

FOODSAFE News FOODSAFE News is a quarterly electronic newsletter distributed via email by the FOODSAFE Secretariat to instructors, environmental health officers, foodservices managers, and others interested in food safety training in BC. The four pages in each issue include short articles, news and notices, references to useful Web sites and publications, reminders, and statistics. Current and past issues are available on the Web at http://www.foodsafe.ca/FSNewsArchive.htm. Send and email to foodsafe@foodsafe.ca to be added to the mailing list. Brochures Copies of the FOODSAFE promotion brochure are available to BC health agencies, schools and colleges, certified instructors, foodservice businesses and associations, and other FOODSAFE partners from the FOODSAFE Secretariat. The brochure is also on the Web in PDF format at http://www.foodsafe.ca/downloadfiles/FSBrochureOct-04.pdf. Cartoons A set of seven FOODSAFE cartoon posters covering key points of Levels 1 and 2 are available for downloading from the Web: http://www.foodsafe.ca/FSCartoons.htm.

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Magnets A limited supply of the danger zone magnets is available to FOODSAFE partners in BC from the FOODSAFE Secretariat. Displays The FOODSAFE Secretariat has a large display unit that uses the new design (sky and traffic light peppers) and logo. There is also a smaller display unit that does not yet use the new design. These units are available for loan to FOODSAFE partners in BC. Contact the FOODSAFE Secretariat.

DEMONSTRATION PRODUCTS

Glo GermTM products are available in Canada from Marlatek Inc. http://www.germwise.com

Brevis GlitterBug® products are available in Canada from Care Shop (1-800-268-2422).

http://www.brevis.com/cgi-bin/catalog.cgi?/s/1024

OTHER RESOURCES

Books & Other References Some of these titles might be available for loan from the Health and Human Services Library, Ministry of Health Services. Check the list of eligible borrowers and the online catalogue. http://www.healthservices.gov.bc.ca/library OUTLOOK Online is the Internet catalogue of British Columbia’s public and academic libraries. Use the catalogue to locate books in BC libraries. If the items you want are not in your library, request interlibrary loans through your local library. http://bcuc-agent.auto-graphics.com Control of Communicable Diseases Manual, 18th Edition. James Chin, Editor. American Public

Health Association, 2004. http://www.apha.org

Ensuring Food Safety: Writing Your Own Food Safety Plan the HACCP Way – A Guide for Food Safety Operators. British Columbia Centre for Disease Control. 2003. (Also available in Chinese.) http://www.bccdc.org/downloads/pdf/fps/reports/EnsuringFoodSafety-HACCPWay.pdf

FDA Food Code, 2001. U. S. Department of Health and Human Services, Public Health Service, Food and Drug Administration. 2001. http://vm.cfsan.fda.gov/%7Edms/foodcode.html

Food Premises Regulation – BC Health Act. B.C. Reg. 210/99; O.C. 774/99. (Available online or purchase from Crown Publications Inc.) http://www.qp.gov.bc.ca/statreg/reg/H/Health/210_99.htm http://www.crownpub.bc.ca

Food Protection – Vital to Your Business. BC Ministry of Health. 1994. http://www.healthservices.gov.bc.ca/protect/pdf/PHI051.PDF

Additional Resources

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The Food Safety Code of Practice. Canadian Restaurant and Foodservices Association. 2004. http://www.crfa.ca/research_catalogue.shtml#foodsafety

Foodborne Diseases. 2nd Edition. Dean O. Cliver. Academic Press. 2002. http://www.harcourt-international.com/catalogue/title.cfm?ISBN=0121765598

Handbook of Food Preservation. M. Shafiur Rahman, Editor. Marcel Dekker Inc. 1999. http://www.dekker.com/servlet/product/productid/0209-3

NSF Certified Food Equipment. National Sanitation Foundation. (Listings are available online.) http://www.nsf.org/Certified/Food

Principles of Food Sanitation. 4th Edition. Norman G. Marriott. Culinary and Hospitality Industry Publications Services. 1999. http://www.chipsbooks.com/prinsan.htm

Videos Some of these videos might be available for loan from the Health and Human Services Library, Ministry of Health Services. Check the list of eligible borrowers and the online catalogue. http://www.healthservices.gov.bc.ca/library OUTLOOK Online includes media in BC post-secondary library collections. Check with your local library to determine if videos may be borrowed from these libraries. http://bcuc-agent.auto-graphics.com Food Safety: An Educational Video for Institutional Foodservice Workers. U. S. Food and Drug

Administration, Center for Food Safety and Applied Nutrition. 1996. 10min. 6sec. (View online or purchase.) http://vm.cfsan.fda.gov/~mow/video.html

Food Safety Is In Your Hands. Public Health, Seattle & King County. (View online in seven languages.) http://www.metrokc.gov/health/foodsfty/videos/index.htm#nobare

HACCP: Seven Steps to Food Safety. North Dakota State University. (View online or purchase.) http://www.ag.ndsu.nodak.edu/media/haccp/haccp.htm

Killer Kitchens. ABC News Primetime Live. 11/01/95 Segment Four. 9 minutes. http://www.abcnewsstore.com/store/index.cfm?fuseaction=customer.product&product_code=P960717%2003&category_code=26e

HACCP Videos. Educational Foundation of the National Restaurant Association. (Search the NRAEF Catalog for HACCP titles.) http://www.nraef.org/catalog/all_categories.asp?flag=lcd&level1_id=5

Note: The Foodborne Illness Education Information Center of the US Food and Drug Administration maintains an extensive list of Food Safety Videos: Go to the Videocassettes listing at http://grande.nal.usda.gov/foodborne/fbidb/fbidbsearch.php.

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Information Sheets, Articles, Alerts, Pamphlets, Etc. Refer to the Web sites listed below for links to a variety of valuable bulletins, information sheets, articles, health alerts, and pamphlets on topics related to food and worker safety. Food Protection Services, British Columbia Centre for Disease Control (BCCDC) http://www.bccdc.org/division.php?item=7 Food Safety Guidelines & Bulletins such as:

- Egg Safety - Ensuring Food Safety: Writing Your Own Food Safety Plan – The HACCP Way - Food Safety Guidelines for Food Banks - Hand Washing a Must! - Recommended Storage Times - Talking Turkey – The Answers to Commonly Asked Questions http://www.bccdc.org/content.php?item=147

Food Programs: Related Health File Links such as: - #02 – Hamburger Disease - #59 – Ten Easy Steps to Make Food Safe - #76 – Foods to Avoid for People at Risk of Food-borne Illness - #87 – Norwalk-like Virus http://www.bccdc.org/content.php?item=16

Ministry of Health Services http://www.healthservices.gov.bc.ca BC HealthFiles http://www.bchealthguide.org/healthfiles/index.stm

Health Canada & Agriculture and Agri-Food Canada Health Canada http://www.hc-sc.gc.ca/english/index.html Agriculture and Agri-Food Canada http://www.agr.gc.ca/index_e.phtml Canadian Food Inspection Agency http://www.inspection.gc.ca/english/toce.shtml

- Durable Life Information on Food Products - Food Safety Facts on Salmonella

Food Program http://www.hc-sc.gc.ca/food-aliment/e_index.html - Food and Drugs Act and the Food and Drug Regulations - The Safe Use of Cookware - Unpasteurized Fruit Juices and Cider: Know What You Are Drinking

Health Products and Food Branch http://www.hc-sc.gc.ca/hpfb-dgpsa/index_e.html Health Protection http://www.hc-sc.gc.ca/english/protection/index.html

Workers’ Compensation Board of BC http://www.worksafebc.com Health and Safety for Hospitality Small Business

http://tourism.healthandsafetycentre.org/tourism/Hosp_SmBiz/booklet/hosp_smbiz.pdf Ergonomic Tips for the Hospitality Industry

http://tourism.healthandsafetycentre.org/s/WCBInitiatives.asp?ReportID=29179 White Spot Health & Safety Information, 2001 – General Health and Safety

http://tourism.healthandsafetycentre.org/tourism/Hosp_SmBiz/add_res/whitespt.pdf White Spot Health and Safety Information, 2002 – Preventing Strains and Sprains

http://tourism.healthandsafetycentre.org/tourism/Hosp_SmBiz/add_res/whitespot2002.pdf

Additional Resources

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Canadian Partnership for Consumer Food Safety Education http://www.canfightbac.org Food Safety for Older Adults http://www.canfightbac.org/english/class/pdf/fs_adults.pdf The Invisible Enemy: Bacteria http://www.canfightbac.org/english/ccentre/pdf/facts.pdf

Canadian Restaurant and Foodservices Association http://www.crfa.ca Food Safety and the Food Services Industry

http://www.crfa.ca/resourcecentre/foodsafety/default.asp Food Security and Bioterrorism

http://www.crfa.ca/resourcecentre/foodsafety/issues/foodsecurityandbioterrorism.asp Power Failure Food Safety Tips for Restaurants

http://www.crfa.ca/resourcecentre/foodsafety/howto/powerfailuresafetytips.asp Order the Food Safety Code of Practice from the CRFA

http://www.crfa.ca/catalogue/default.asp#foodsafety Periodicals British Columbia Restaurant and Foodservices Association http://www.bcrfa.com

- BC Restaurant News http://www.bcrfa.com/magazine/index.html Canadian Foodsafety Management (formerly Food Safety in Canada)

http://www.foodsafetymanagement.com/subscribe.htm Canadian Institute of Public Health Inspectors http://www.ciphi.ca

- Environmental Health Review http://ehr.ciphi.ca Food Control http://authors.elsevier.com/JournalDetail.html?PubID=30418&Precis=DESC

Food Quality http://www.foodquality.com/overview.htm

Food Service & Hospitality http://www.foodserviceworld.com/fsh

International Association for Food Protection http://www.foodprotection.org (click

Publications) - Food Protection Trends (replaces Dairy, Food and Environmental Sanitation) - Journal of Food Protection

National Environmental Health Association http://www.neha.org

- Journal of Environmental Health http://www.neha.org/JEH/JEHPreview.html

FOODSAFE Implementation Manual – 3rd Edition Revised November 2004

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Appendix A: Application for FOODSAFE Instructor Certificate

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Appendix A: Application for FOODSAFE Instructor Certificate

APPLICATION FOR FOODSAFE INSTRUCTOR CERTIFICATE

The personal information collected relates directly to and is necessary for program operations. The information will be handled in accordance with the Freedom of Information and Protection of Privacy Act.

APPLICANT INFORMATION I am applying to teach Level 1 Level 2

NAME (last name, first name, middle name)

TELEPHONE EMAIL FAX

STREET

CITY & PROVINCE POSTAL CODE

BIRTH DATE (yyyy/mm/dd) PERSONAL HEALTH NUMBER

EMPLOYER INFORMATION (If self-employed, give company name and details)

EMPLOYER OFFICE TELEPHONE

STREET

CITY & PROVINCE POSTAL CODE

PROFESSIONAL BACKGROUND (Attach resume and other supporting documentation)

TRAINING IN TEACHING/INSTRUCTION DATE

EXPERIENCE IN TEACHING/INSTRUCTION DATE

TRAINING IN FOOD HANDLING/FOOD SAFETY DATE

Continued

Health Authority or FOODSAFE Council

logo

FOODSAFE Implementation Manual – 3rd Edition Revised November 2004

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PROFESSIONAL BACKGROUND (Continued)

FOODSAFE CERTIFICATES (Attach copies)

LEVEL 1 CERTIFICATE DATE ISSUED (yyyy/mm/dd)

MARK % LEVEL 2 CERTIFICATE DATE ISSUED (yyyy/mm/dd)

MARK %

ISSUING AGENCY ISSUING AGENCY

EXPERIENCE IN FOOD HANDLING DATE

EDUCATIONAL BACKGROUND IN MICROBIOLOGY AND/OR HACCP DATE

OTHER RELEVANT TRAINING AND EXPERIENCE DATE

I AM ABLE TO TEACH FOODSAFE IN THE FOLLOWING LANGUAGES (Check maximum of 4)

English French Punjabi Cantonese Mandarin Vietnamese

Other (List)

I CERTIFY THAT THE INFORMATION GIVEN ABOVE IS ACCURATE

SIGNATURE

DATE

FOR OFFICE USE ONLY APPROVAL TO TEACH

Level 1 Level 2

EXPIRY DATE (yyyy/mm/dd)

DATE SIGNED

APPROVING HEALTH AUTHORITY SIGNATURE

Submit your completed application form and accompanying documents to the Food Safety Contact in your Health Authority or Health Service Delivery Area.

A list of contacts is included in the FOODSAFE Implementation Manual on page 7 or at http://www.foodsafe.ca/FSCourses.htm#Contacts.

Appendix B: Sample FOODSAFE Course & Instructor Evaluation Form

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Appendix B: Sample FOODSAFE Course & Instructor Evaluation Form

FOODSAFE COURSE & INSTRUCTOR EVALUATION Please complete this questionnaire. Your feedback will help us improve our courses.

Check one Level 1 Level 2 Instructor

Location/Room Date

RATING SCALE 5 Excellent 4 Good 3 Satisfactory 2 Fair 1 Poor

A. COURSE

1. Course objectives 5 4 3 2 1

2. Scope and depth of content 5 4 3 2 1

3. Learning materials 5 4 3 2 1

4. Time allotted for the course 5 4 3 2 1

5. Activities, quizzes and examination 5 4 3 2 1

B. INSTRUCTOR

1. Knowledge and enthusiasm 5 4 3 2 1

2. Organization and preparedness 5 4 3 2 1

3. Communication and presentation 5 4 3 2 1

4. Responsiveness to students 5 4 3 2 1

C. SERVICES & FACILITIES

1. Course information and advertising 5 4 3 2 1

2. Registration process 5 4 3 2 1

3. Location and classroom 5 4 3 2 1

D. COMMENTS

1. What did you like best about this course? Continued

Organization Logo

FOODSAFE Implementation Manual – 3rd Edition Revised November 2004

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D. COMMENTS (Continued)

2. What did you like least about this course?

3. How could the instructor improve the teaching of this course?

4. Would you recommend this course to others? Why or why not?

5. Other comments

E. ADMINISTRATION

1. How did you learn about this course?

2. What other courses would be of interest to you?

3. May we use your comments for promotion of our courses?

Yes, you may use my comments. Please sign and print your name. Do not use my name with my comments. You may use my name with my comments.

No, please do not use my comments. Your signature and name are not required.

Signature ______________________________________ Print Name ______________________________________

Thank you for completing this questionnaire. Please return it to your instructor.

This evaluation form has been adapted with permission from Camosun College, Continuing Education & Contract Training.