BC FOODSAFE Level 1 study guide
BC FOODSAFE Level 1 · Work through your exam, one topic at a time.
FOODSAFE Level 1 is the entry-level course in the FOODSAFE series, a food safety training program that is an initiative of the Province of British Columbia. The program is managed by the BC FOODSAFE Secretariat in cooperation with the BC Centre for Disease Control, the BC Regional Health Authorities, and food service industry associations. The official site notes that the training was developed cooperatively by government, business, health, safety, and education, and that these partners continue to work together on delivery and continuous improvement of the program and its curriculum resources. This page is an independent study resource. The BC FOODSAFE Level 1 study guide has 7 sections and about 2,196 words.
01Food Safety Basics and the Role of the Food Handler
Foodborne illness is any illness caused by eating contaminated food. Contaminants are biological (bacteria, viruses, parasites), chemical (cleaners, pesticides, allergens) or physical (glass, metal, hair).
325 words, about 2 min02Microorganisms and Causes of Foodborne Illness
Bacteria, viruses, parasites and fungi (moulds and yeasts) can be in food. Only some cause illness; others spoil food.
301 words, about 2 min03Personal Hygiene and Handwashing
Wash hands with warm running water and soap for at least 20 seconds. Lather the palms, backs, between fingers and under nails.
332 words, about 2 min04Receiving, Storing and Temperature Control
Use approved suppliers. Inspect deliveries promptly.
315 words, about 2 min05Safe Food Preparation, Cooking and Holding
Plan small batches so food is not left out. Use separate cutting boards and utensils for raw and ready-to-eat food, or clean and sanitize between uses.
324 words, about 2 min06Cleaning and Sanitizing
Cleaning removes visible soil, grease and food debris. Sanitizing reduces the number of microorganisms on a clean surface.
290 words, about 1 min07Pest Control and Facility Sanitation
Rats, mice, cockroaches and flies can spread pathogens and contaminate food. Look for droppings, gnaw marks, tracks, egg cases, live insects, grease smears, and unusual smells.
309 words, about 2 min