National Food Safety Training Program -- Classroom Training

Course Description

National Food Safety Training Program

The NFSTP course will help food handlers and management in Food Service and Food Retail operations learn how to prepare and serve safe food. It will help them integrate safe food handling practices into their workplace. This course is based on standards established in the Food Retail and Food Services Regulation and Code (FRFSRC), and recommendations from Health Canada and the Canadian Food Inspection Agency (CFIA).

Who Should Take the Course?

This course is designed to deliver comprehensive food safety information to:

  • Managers and employees of Food Service Operations;
  • Managers and employees of Retail Food Operations;
  • Students in culinary, nutrition and hospitality management courses.

Course Outline

This course has 11 topics. Learners will be guided through all 11 topics by a certified NFSTP trainer. At the end of the training session, you should have enough command of the material to attempt the Certification Exam.

Lessons include:

  1. Introduction to Food Safety
  2. Biological Hazards
  3. Other Food Safety Hazards (Chemical, Physical and Allergens)
  4. Facilities (building and utilities)
  5. Equipment (calibration, selection and maintenance)
  6. Flow of Food (best food safety practices from purchasing to service)
  7. Sanitation
  8. Pest Control
  9. Hygiene (personal)
  10. Education (requirements for owner/operators, management and employees)
  11. HACCP (Food Safety Programs based on Hazard Analysis and Critical Control Points)

Course Features

Some of the features of our classroom food safety training are:

  • All participants should receive their own full-colour copy of the NFSTP Student Workbook.
  • All classes are led by certified NFSTP instructors.
  • Information is presented through power point presentations, as well as through class interactions.
  • Trainers may include live demonstrations to reinforce certain points.
  • Questions can be directed to the trainer during the session, prior to the exam.

Course Duration

The NFSTP classroom course is typically completed in one session. The day usually runs 8 hours, and that includes all of the lessons as well as the exam, plus short breaks and possibly a lunch. The material can also be broken up across multiple days, although this is usually more common if the training is offered through a school or institution.

Evaluation

The final step to complete NFSTP Certification requires learner to write a final NFSTP Certification Exam. This is a 60-question exam that requires a minimum of 70% (42 of 60 questions) to pass. Depending on the trainer and available facilities, this exam may be administered on paper or online. Paper exams cannot be marked on the spot, so scores may not be known for a week or more.

Upon successful completion of the exam, the learner will be designated "NFSTP Certified" and will receive a NFSTP Wallet card.

Find or request a training session

Search for a class

Many of our trainers offer public classes. To see if there is a public class available near you, please click on the search button below.

Search for a public class

Request a training session

If you are not able to find a class near you, or you would like to arrange a class for a group, you may request a trainer. Click on the request button below to fill out a form, and a representative from our team will be in touch with you within one business day.  Please allow 15 business days notice for you training session.

Request a training session

FAQs
Frequently Asked Questions

This resource provides answers to frequently asked questions. You can search the complete FAQ database or read through the FAQs in each category.

Categories include:

  1. Enrollment Information
  2. Course Information
  3. Certification Exam

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Accreditation from Health Authorities

National Accreditation

The National Food Safety Program has been accredited by the governing health authorities in all provinces and territories across Canada.

What does accreditation mean?

Accreditation is a process of validation in which institutes of learning are evaluated. In this case, the standards of accreditation are set by government health authorities for each province, territory and, in some cases, municipalities. Receiving accreditation means that the material presented in our training program and examinations meets or exceeds the standards put forth by the evaluating organization. NFSTP accreditation is based on two parts: training and examination. Both components are required in order to receive NFSTP certification, as outlined by the governing health authorities.

Search our accreditation databse

To view all NFSTP accrediations, please click the button below to access our searchable database
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Certification Exam

Writing the NFSTP Certification Exam

The certification exam must be written in the presence of a Certified NFSTP Trainer or Exam Proctor. Typically, this is included as part of the classroom training for NFSTP. At the end of the training session, the trainer will usually administer the NFSTP exam. This may be done on paper or online, depending on the trainer and available facilities.

Arrange an exam

If you took your NFSTP training in a classroom setting, and did not write your exam at the end of the session, or you were not successful in your attempt and you need to re-write, you may request another attempt. If the trainer who conducted your class is not going to administer the exam, use the button below to request another proctor. Our team will be happy to assist you.

Request an exam proctor

Proceed with the exam

If you have already made all arrangements for your online exam, and you are prepared to write at this time, please select the appropriate exam option below.

Proctor PresentWeb Proctor
I am a certified NFSTP proctor, or my proctor is in the room with me.
Enter exam
I am connected to a web proctor.
Enter web proctored exam

This is the official food safety training for Restaurants CanadaThis image shows the Restaurants Canada logo, and the statement, "The voice of food service."

Last modified: Monday, 28 November 2016, 10:43 AM