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By Angela Brown

Summer cooking

NW College course removes guess-work from summer cooking, food preparation

Jun 13, 2019 | 12:15 PM

While dining out in an upscale restaurant or grabbing a burger at a summer barbecue bash is usually a highlight of the week for most people, if it ends with a case of food poisoning, that will will leave a bad taste in everyone’s mouth.

North West College offers a course called Managing Food Safety (MFS) coming up to provide certification for people involved in food preparation, whether in the restaurant, food booth or other related businesses, or even at their residence. The course is to make sure food is made safely, and dinner guests go home without any stomach upsets, or worse a trip to the hospital.

“The skills they learn in the program are very relevant to the food and beverage industry, and what they want to accomplish in terms of handling food safely and serving food safely,” Business Development Manager Miles Nachbaur said.

Nachbaur related at least one person on a team in a business where food is served should have proper certification to ensure there is no guess-work in the process. The course is invaluable for anyone responsible for preparing meals, whether that involves cooking raw chicken or meat, preparing salads, storing food properly, following proper refrigeration rules, as well as watching for food or beverage expiration dates, as a few examples.

This course covers 17 topics. Students who complete the exam will be what’s known as MFS Certified, and will receive a Managing Food Safety certification validation. Students must obtain a final test score of at least 70 per cent to receive certification.

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The 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, according to the North West College website.

Nachbaur said he took the course himself to use when making meals at home.

“The skills they learn in the program are very relevant to the food and beverage industry, and what they want to accomplish in terms of handling food safely and serving food safely,” Nachbaur said.

The next in-classroom course will take place June 19 from 9 a.m. to 4 p.m. at the Battlefords campus. The course is also available online.

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angela.brown@jpbg.ca

On Twitter: @battlefordsNOW