Regina and The Food Safety Regulations
The city of Regina is governed by the Saskatchewan 1994 Public Health Act, which includes The Food Regulations. These regulations cover all food facilities that operate in Regina, requiring their employees to be trained in food safety. It is the responsibility of the owner of the food facility and the managerial staff to ensure that the employees who handle food are trained in food safety and sanitation. Tahe regulations also cover general management of food establishments (not just training).
At Regina First Aid, you can enroll in two levels of food safety and sanitation training. These are certification courses that teach the latest skills and concepts in food safety in Regina. If you complete your enrolled program with a passing grade on all the exams, we will award you with a training certificate valid throughout Saskatchewan.
Signing up for Regina First Aid training
To make the enrollment process very convenient to our prospective students, we have made an interactive form available on the Regina First Aid website. The form can be filled out with your personal information and details of your chosen course at any time of the day (remember to click submit!), but all requests will be processed during our business hours. You may likewise contact us via e-mail or telephone call, or visit us in person. Our staff will be glad to give you a personal introduction to the Regina First Aid curriculum.
FoodSafe 1
This is a course that is open to everyone interest in learning about basic food safety and sanitation. It runs for either a single eight-hour class or two four-hour sessions in one day. Basic training covers topics such as foodborne illness, basic microbiology, workplace sanitation, hand hygiene, and other similar concepts.
FoodSafe 2
Students who plan on taking the advanced food safety training course (level 2) are required to complete level 1 training beforehand. This level is focused on managerial concepts, such as personnel training and general sanitation of the establishment. FoodSafe 2 is a longer course, taking 12 hours to complete (spaced out over two days).
Foodborne illness
The reason why laws are strict on food establishments is to maintain the health of the public, preventing widespread foodborne illness. Food is the source of our nutrients and energy but it can also be a source of illnesses. Improperly handled food is at high risk for being contaminated with pathogens and chemicals – substances that can cause a myriad of gastrointestinal and systemic symptoms.
Foodborne illnesses are hard to distinguish from one another without a blood test because the clinical symptoms are very similar – nausea, vomiting, diarrhea, abdominal pain, and abdominal cramps. The more severe the symptoms, the greater the risk for hospitalization.
Tips to prevent dehydration
Dehydration is a dangerous complication of foodborne illness, especially for very young and very old victims. Remember the following to avoid dehydration:
- Keep yourself hydrated! Drink lots of water, more than the required 8 glasses (240 ml/glass).
- Don’t forget to replenish lost electrolytes. Drink electrolyte-rich liquids.
- Keep your food intake normal or increase it (especially if you are experience diarrhea and vomiting).