NFSTP Classroom Training - FAQ
This is the FAQ for people needing more information regarding our classroom training and certification of food handlers.
1. ENROLMENT INFORMATION
Question:(Last edited: Wednesday, 17 August 2016, 10:58 AM)
How do I register for classroom training?
All listings in our public calendar have contact information for registration and inquiries. Registration for classroom sessions is handled by either the trainer conducting the class, or the organization hosting it.
If you would like to see if there is a public class available near you, please click on the search button below.
Question:(Last edited: Monday, 18 July 2016, 1:00 PM)
When are classroom sessions offered?
There is no set schedule for classroom-based NFSTP training.
Some trainers will offer sessions as often as once/month, while others may only run sessions once or twice per year, or only on demand.
To view a schedule of upcoming classes, please click the button below.
2. COURSE INFORMATION
Question:(Last edited: Monday, 18 July 2016, 1:07 PM)
How long is the classroom-based NFSTP course?
In order to adequately cover all of the material required for NFSTP certification, a typical classroom session will take place over the course of an 8-hour day. This is usually enough time to cover all of the material, provide short breaks, as well as a lunch break, allow interactive demonstrations and questions, and complete the certification exam.
Some trainers or organizations may choose to offer the class over multiple days. If the course is offered through a school or institution, the training sessions may be spread out over an entire term or semester.
Please be sure to check the information provided in the listing, or contact the trainer or organization as specified.
Question:(Last edited: Monday, 18 July 2016, 1:09 PM)
In what languages is the training available?
The training materials and certification exam are available in both official languages, English and French.
There are some trainers who are able to assist learners in other languages.
Question:(Last edited: Thursday, 13 April 2017, 3:09 PM)
What is the cost of classroom-based NFSTP training?
One of the objectives in developing the NFSTP curriculum was to ensure that food safety training would be affordable and accessible to food service operators and workers across Canada. Consequently, all efforts have been made to keep certification costs to a minimum. The base cost for in-class training includes materials, such as a copy of the NFSTP Student Workbook as well as an NFSTP examination and a wallet card for successful participants.
Trainers or organizations will add additional fees to cover the cost of administering the program, renting presentation space or providing additional training materials.
The typical cost of a public workshop ranges between $80 and $125.
Private training sessions are also available. If you would like to arrange a training session for your group, please click the button below to submit a request. Someone from our head office will contact you within 2 business days to provide a quote.
3. CERTIFICATION EXAM
Question:(Last edited: Wednesday, 13 June 2018, 11:15 AM)
What is the passing grade for the NFSTP certification exam?
Students must get 70% or higher to pass the final exam. There are 60 multiple choice questions on the exam so the minimum grade is 42/60 correct.
If you receive a passing grade on your exam, you will receive an official NFSTP wallet card to use as proof of certification.
Question:(Last edited: Monday, 18 July 2016, 1:38 PM)
When will I know my exam results?
For paper exams, scores are provided to the trainer in approximately 15 business days, and the trainer or host organization will be responsible for contacting the participants from the class.
Online exams display the final grade once the exam is complete, so results are known immediately.
Question:(Last edited: Monday, 18 July 2016, 1:50 PM)
Who can see my test results?
We respect your confidentiality. Your test results will be released to you, your sponsoring organization (i.e. the school where you took the course or business that paid for the training); and to health inspectors that may require the information.