Food Safety Training Program



Learning ObjectivesContamination Prevention:

  • Identify the three main types of food contaminants.
  • List ways on how to avoid food contamination.
  • Describe good work practice in preventing contamination of products.


Food Fraud

  • Define food fraud.
  • Identify types of food fraud.
  • Explain how food fraud occurs.
  • Describe measures to be taken to prevent food fraud.
  • Understand the requirements that your facility utilizes to protect against food fraud.



  • Explain the meaning and purpose of HACCP.
  • Explain the process required to develop a HACCP plan.
  • Explain the roles of pre-requisite programs.
  • Define a critical control point.
  • Identify individual responsibilities.
  • Understand how validation and verification are implemented into food safety programs.
  • Describe the different approaches for Validation and different types of Verification.


Corrective Action

  • Describe the purpose of corrective and preventative actions.
  • Distinguish the differences between corrective and preventative actions.
  • Identify the seven steps of the corrective action process.



  • Recommended CLB 7 (Canadian Language Benchmark)—Equivalent to IELTS 6 or TOEFL 77-99
  • Have access to a device that meets the system requirements to use Northwest Skills Institute online courses.