FOODSAFE Level 1

The Level 1 course is for food service front-line workers such as buspersons, servers, dishwashers, and cooks. Level 1 is usually delivered in a one day format (8 hours). If you take this course in British Columbia and pass the final exam, you will be registered in the BC Centre for Disease Control database and you will receive a FOODSAFE certificate.

14yrs – 18yrs

Become a qualified Food Safe Server and be better prepared for employment! The Level 1 course is for food service front-line workers such as bus persons, servers, dishwashers, and cooks. With completion, you will receive a FOODSAFE certificate.

**Remember to bring a lunch and a water bottle!

14yrs – 18yrs

Become a qualified Food Safe Server and be better prepared for employment! The Level 1 course is for food service front-line workers such as bus persons, servers, dishwashers, and cooks. With completion, you will receive a FOODSAFE certificate.

**Remember to bring a lunch and a water bottle!

14yrs – 18yrs

Become a qualified Food Safe Server and be better prepared for employment! The Level 1 course is for food service front-line workers such as bus persons, servers, dishwashers, and cooks. With completion, you will receive a FOODSAFE certificate.

**Remember to bring a lunch and a water bottle!

Private class

COVID-19 REGULATIONS: COVID - 19 safety practices will be in place including a maximum of 20 students in the premises. Students will be seated at least 6 feet apart. Sanitation, masks, and distancing practices will be implemented. TO REGISTER: email iwacis2000@gmail.com or call 778-918-0491 (your phone number is required to register)
FEE: $85 plus GST - total $89.25 payable by e-transfer latest 2 days before training. No password required.

BC's #1 Choice since 2003! More than 110,000 FOODSAFE Students Certified!
BEST INSTRUCTORS! All of our instructors are experienced Certified Public Health Inspectors, the ideal background for teaching food safety. They inspect all types of restaurants and food businesses, and see the best and the worst food-handling imaginable.

Pages