FREE Virtual Food Safety Toolbox

We have developed several HACCP tools that you needing order to safely manage a food premises and oversee your staff to ensure that you always pass your health inspections.
We want to thank all of our customers who have helped us become a leader in food safety education in Canada. Here is our way of paying it forward with some free stuff.

FREE Allergy E-Learning

PLUS 6 Checklists, Charts Reports and Guidance Documents:

  1. Approved Supplier Receiving Checklist
  2. Food Safety Receiving and Storage Guidelines
  3. Food Safety Recommended Storage Times
  4. Guidelines for Food Service Establishments During a
  5. Boil Water Advisory
  6. Foodborne Illness Chart
  7. Foodborne Illness Report

*Unlocked with purchase of
Advanced Food Safety – Level 2

Advanced Food Safety Training $175+HST – E-Learning
12 hours total, 6 hours of online sessions delivered in 3 easy to follow Modules that are 2 hours each.
Each Module will include a 2 hour assignment to be complete before beginning the next Module.
Assignments could include quizzes, drafting forms, case studies and developing a Food Safety Plan for a food premise.
Learn more…. Go to Advanced Food Safety – Level 2

  1. Monitoring Templates unlocked with purchase:
  2. Temperature Log: Coolers & Freezers
  3. Temperature Log: Hot Holding Units
  4. Monitoring Log: Dishwashers
  5. Food Thermometers: Types and Calibration
  6. Food Cooling Chart
  7. Cleaning Schedule Templates; Daily, Weekly, Monthly, Seasonal
  8. Food Safety Plan Reference Chart
  9. Process-Based Food Safety Plan



Free Danger Zone Chart

Multiple languages - Time and temperature control plays a critical role in food safety. To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. A small decrease of cooking temperature can result in considerable numbers of cells surviving the process. In addition to reducing the time spent in the danger zone, foods should be moved through the danger zone as few times as possible when reheating or cooling.

Foods that are potentially hazardous inside the danger zone:

  • Meat: beef, poultry, pork, seafood
  • Eggs and other protein-rich foods
  • Dairy products
  • Cut or peeled fresh produce
  • Cooked vegetables, beans, rice, pasta
  • Sauces, such as gravy
  • Sprouts
  • Any foods containing the above, e.g. casseroles, salads, quiches

⬇ Download: ENGLISH


Approved Supplier Receiving Checklist

Receiving guidelines and standard checklist that can help ensure that the materials you receive as part of your food business are safe, and stored safely too.

⬇ Download the Approved Supplier Receiving Checklist

100% FREE

Food Borne Illness Report

Staff guidelines and a standardized form for recording food borne illness complaints. The primary objective or illness reporting is to mitigate or contain the effects of foodborne hazards or illness outbreaks in a timely and effective manner.

⬇ Download the Food Borne Illness Report

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Canadian Food Safety Training

Copyright 2021 © Canadian Food Safety Training. Canadian Food Safety Training Inc. was created in 2007 through a partnership with government, industry, health, and education to deliver food handler certificates accepted by All Ontario Public Health Boards. We deliver training to the public that will allow them to become certificated food handlers.

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