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title: '**Top Essentials of Food Handler Training Program**'

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# **Top Essentials of Food Handler Training Program**

You would commonly read those new articles that tell about a restaurant suffering from the perils a foodborne illness outbreak. Well, this mostly happens due to the poor food handling habits or hygienic habits. According to the experts in the restaurant industry, it is estimated that foodborne illness outbreak can cost a business about $75,000.
![](https://i.imgur.com/7BkB92B.jpg)


This is where a **[food safety certificate Ontario](https://probeit.ca/food-safety-course-ontario/)** can prove to be a life-saver for a hotel or any other business involved in preparing, handling and serving food. A well-designed safe food handling certificate Ontario can help save your guests from the dangers of foodborne illness. But having a food safety program isn’t enough as there are many things that need to be followed by the staff.

•	Practice safe food handling – Practice makes a man perfect. This is the most important part of handling food for a staff member of a hotel. Remember food can be contaminated by bacteria that can come from various parts such as the food itself. It is very important to ensure conducting follow up training regularly to ensure your staff is following safe food handling procedures.

•	Store food properly – No matter how good you are at handling food, its storage makes a huge difference in its protection. Following the FIFO rule (First In – First Out) is very important for the staff members and it should be part of your ongoing food safety training.

•	Keep food at proper temperatures – Not all food items can be stored at the same temperature. This is what you are commonly taught at the food handling course Ontario. With the help of a training program, you know the different levels of temperatures that need to be maintained for different types of food items.

Following the above practices along with your food safety certificate Ontario can prove to be great support to ensure complete safety of the staff as well as the guests.
