Managing Food Safety -- Classroom Training
Managing Food Safety
The Managing Food Safety (MFS) course will help food handlers learn how to prepare and serve safe food. It will help them integrate safe food handling practices, policies and procedures 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:
- All levels of organizations from management and employees of Food Service Operations;
- All levels of organizations from management and employees of Retail Food Operations;
- Students in culinary, nutrition and hospitality management courses.
This course has 16 topics. Learners will be guided through all 16 topics by a Certified MFS Trainer. At the end of the training session, participants should have enough command of the material to attempt the Certification Exam.
- A brief welcome
- The importance of food safety
- Regulations (federal, provincial and municipal)
- Biological hazards
- Other food safety hazards (chemical, physical and allergens)
- Hygiene (personal)
- The thermometer (selection and calibration)
- An introduction to the flow of food (identify the 5 main areas)
- Purchasing and receiving
- Storage (refrigerated, frozen, dry goods, etc.)
- Food preparation
- Food safety programs (HACCP basics)
- Facilities and equipment (buildings, utilities, selection and maintenance)
- Cleaning and sanitizing
- Pest control
Some of the features of our classroom food safety training are:
- All participants should receive their own MFS Participant Workbook.
- All classes are led by Certified MFS Trainers.
- 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).
The MFS 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 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.
The final step to complete MFS Certification requires learner to write a final Managing Food Safety Certification Exam. This is a 60-question, closed-book 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 are returned and marked by our program administration team. Scores are returned within one week of receipt..
Upon successful completion of the exam, the learner will be designated "MFS Certified" and will receive a Managing Food Safety digital certification.
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.
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. Arranging a trainer requires time and planning, so please try to provide us 4 weeks notice.
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.
- Enrolment Information
- Course Information
- Certification Exam
Our food safety programs have been accredited by the governing health authorities in all provinces and territories across Canada.
What does "
"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. Food safety accreditation is based on two parts: training and examination. Both components are required in order to receive food safety certification, as outlined by the governing health authorities.
Search our accreditation database
To view all accrediations, please click the button below to access our searchable database
Search the database...
Writing the MFS Certification Exam
Why is it needed after the training?
Our accreditation from health authorities is based on two components:
- Completion of the Managing Food Safety program, either in-class with a Certified MFS Trainer, or online through the MFS Online Training; and
- Successful completion of the MFS Certification Exam, either on paper or online.
The certification exam is required to demonstrate retention and understanding of the concepts presented within the training. Test takers will be challenged to show the ability to apply the information in situations that more-accurately reflect the daily functioning of a food service operation.
What is it?
The Managing Food Safety certification exam consists of 60 questions. Full certification with MFS requires a minimum grade 70% (42/60) on the exam.
Questions presented in the exam reflect all of the different components of the MFS training program.
Who is eligible to write the certification exam?
Prior to writing the food safety certification exam for MFS, you will be required to provide proof of eligibility. Eligibility is based on meeting any 1 (one) of the following criteria:
- Completion of MFS Online Training, or
- Completion of MFS in-class training with a Certified MFS Trainer, or
- An unsuccessful certification exam attempt within the previous 6 months.
PLEASE NOTE : Those wishing to re-certify with MFS must complete the training again (online or in class). No one may re-certify in Managing Food Safety without meeting one of the above-mentioned criteria within the preceding 6 months.
All food safety certification exams must be written in the presence of someone specifically authorized to administer exams with our organization. The exam administrator will explain the rules, and provide guidance prior to the start of the exam. Once the exam begins, the exam administrator will observe the process to ensure that all rules are followed, but will not offer any assistance (including clarification of questions, translation of questions, or any guidance that would help lead a test taker toward the correct answer).
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.
For those learners who are unable to make arrangements to have a proctor physically present in the room with them, the exam may be written with a web proctor. This service allows the test taker to connect online to one of our affiliated web proctor organizations. While connected, the web proctor will monitor the test taker via web cam, and will audit computer activity, to ensure that all rules are being followed.
Certified MFS Trainers and Certified MFS Proctors are NOT permitted to provide exam administration via web cam. All Certified MFS Trainers and Proctors must physically be in the same room with a test taker in order to administer the MFS Certification Exam. Anyone wishing to use the web proctor service must follow all of the steps within the MFS Online Training in order to schedule, purchase, connect and complete the MFS Certification Exam.
For more information regarding the various formats and conditions that we offer for certification exams, please visit the FAQ entry "What are the options for writing the certification exam?"