Enrollment in a food service worker course teaches you many things. A complete focus on the role of the food service worker, communication skills to help you deal with all types of customers in challenging environments, sanitation and safety practices, quantity food preparation practices, nutrition and health, medical emergencies, and CPR/First Aid prove it.
Another thing you understand is the benefits that completing a successful food service worker course can bring to your business or career. You reap those benefits if you value the federal and provincial food safety and safe food handling laws.
We have discussed those benefits several times. It is now time we educate you about what happens when you don't value those Canadian federal and provincial food safety and safe food handling laws.
You Can Learn About It Only Through Food Service Worker Diploma
Success and disaster walk side-by-side in the professional and business world. One mistake can spoil your years of perseverance. Don't you understand how? You will understand it once you take a look below:
Food Inspection Team Visits Your Business Premises:
A food inspection team enters your business premises anytime if someone complains. The team comes without any prior notice or warning. The team has Food Inspectors (Public Health Officers/Environmental Health Officers), agricultural officers, biologists, chemists, lab technicians, veterinarians, and representatives from the federal, provincial, territorial authorities, federal departments and agencies.
Food service worker diploma providers in Canada educate you about it. It is because they want to see your career, food brand, and food business grow a lot. However, some don't value anything learned during the course. This mistake invites negative media exposure that spoils their career, food brand, food business, and reputation. The name of such professionals, food brands, food business owners, and food preparation/selling premises enters the public record.
Even your insurance premiums increase by manifolds. Your staff begins to miss work either because of foodborne illnesses or to avoid foodborne illnesses. You lose your trust among customers. As a result, your sales, profit, ROI, customer repeat, satisfaction, and retention rate dashes to the ground.
Even the morale of your staff also goes down. Temporary or permanent business closure is the worst thing that can happen to your business. You are sacked from the job if you are a worker. You don't get a new job easily, or you don't get it at all.
They see if you value the federal, provincial, and territorial regulations related to the following or not:
- Safe Food handling.
- Food temperature control.
- Sanitation and safety.
- Employee hygiene.
- Equipment.
- Pest control practices.
- Chemical storage practices.
- Food preparation, storage, and handling of premises and equipment are thoroughly checked.
The most important thing they see is whether you or your staff have a food service worker diploma or not.
Food sample Collection:
The team collects samples of all your food items. The samples collected are handed to lab technicians for testing purposes.
Imposing Consequences:
You are cleared if you have a food service worker diploma and the samples collected pass the lab test. However, the team imposes several consequences if you don't have the certification and the samples collected don't pass the lab test.
The list of consequences includes warning notice issuance, inventory confiscation, license cancellation, temporary or permanent lock to your business premises, and prosecution.
Some More Problems You And Your Business Face:
Food service worker diploma providers in Canada educate you about it. It is because they want to see your career, food brand, and food business grow a lot. However, some don't value anything learned during the course. This mistake invites negative media exposure that spoils their career, food brand, food business, and reputation. The name of such professionals, food brands, food business owners, and food preparation/selling premises enters the public record.
Even your insurance premiums increase by manifolds. Your staff begins to miss work either because of foodborne illnesses or to avoid foodborne illnesses. You lose your trust among customers. As a result, your sales, profit, ROI, customer repeat, satisfaction, and retention rate dashes to the ground.
Even the morale of your staff also goes down. Temporary or permanent business closure is the worst thing that can happen to your business. You are sacked from the job if you are a worker. You don't get a new job easily, or you don't get it at all.
