According to the Public Health Agency of Canada, one in eight people become sick from eating contaminated food each year, sometimes leading to hospitalization and even death. Additionally, complications from food poisoning can cause lifelong chronic diseases such as arthritis and kidney failure. To reduce these statistics, both Canada and the United States have implemented food safety regulations to safeguard the production and transportation of food. This course outlines responsibilities according to food safety regulations and industry guidelines and explains how to ensure food remains safe during transport.
After completion, participants will be able to:
- Explain the consequences of food contamination
- Describe the three groups of hazards that cause food contamination and how foodborne illnesses occur
- Explain shipper, carrier, and driver responsibilities for the safe transport of food
- Explain the importance of wash documents
- Explain the purpose of seals and when they are used in food transport
- Describe how to inspect a tanker for the transport of food
- Describe how to correctly pick up, transport, and deliver food-grade cargo to prevent contamination