About the Canadian Institute of Food Safety
The Canadian Institute of Food Safety (CIFS) is a forward-thinking education provider dedicated to improving the level of food safety knowledge and skills of Canadian food workers.
Our mission is to reduce food-borne illness through education, promotion and advocacy for better food safety. That means that we’re always sharing information and resources with our students past and present to help them keep food safety front-of-mind and top priority in the businesses where they work.
We’re here to help so please get in touch to find out how we can help you to improve food safety in your organisation.
Food Handler Certification
The CIFS Food Handler Certification Course has been designed to meet food safety training requirements throughout Canada.
The course is delivered 100% online (including the final exam) so you can study when you want, where you want. What’s more, once you enrol, you can get started immediately.
The CIFS Food Handler Certification Course is approved in the following provinces and territories:
Frequently Asked Questions
Yes, the Food Handler Certification course is 100% online and accessible 24 hours a day, 7 days a week.
The course takes most people around 8 hours to complete. It's up to you whether you complete it all in one day or take your time.
As soon as you pass your final exam, your certificate is available for immediate download.
Of course. Our trainers provide student assistance via email and telephone throughout regular business hours.
Latest Food Safety Articles
With temperatures starting to rise, it’s a great opportunity to dine outdoors. In this post we explore steps you should take in order to stay food safe.
The infamous ‘5-second rule’ has no doubt rescued many ingredients that have accidentally rolled off the kitchen workbench. But is it actually true?
Eggs are a great source of nutrition but they can contain high levels of bacteria, especially Salmonella. Always follow these tips to work with eggs safely.
Multiple provinces of Canada are experiencing a Salmonella outbreak linked to frozen raw breaded chicken products – the fourth such outbreak in 2 years.