One (1) in eight (8) Canadians falls ill each year due to a foodborne illness (Public Health Agency of Canada).
Therefore, via this workshop, the students will learn the important to know what makes food unsafe to eat (biological & physical hazards, allergens, chemicals, etc.), to understand key aspects of food handling (cross-contamination), and best practices for controlling and preventing these hazards.
We remind you that this workshop is adapted according to the grade/age of the participants (one workshop per individual class or per grouped classes).
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