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Poseidon H2O has developed a provincially certified Food Handler Training Course, designed to meet Ontario's rigorous standards. To ensure Sudbury remains well-served, we would like to partner with local organizations like yours to provide regular access to this vital training.
About Poseidon H2O
Our Mission
At Poseidon H2O, we are committed to providing top-notch food safety training and policy development. Our mission is to get your train your team, and help you develop comprehensive policies, procedures, and food safety plans for your establishment or institution.
Our Services
At Poseidon H2O, we offer:
- Food Handler Safety Training: Our food handler training program is certified by the Province of Ontario, and is designed to train your staff in your kitchen.
- Food Safety Consultation: We can help you develop your opening, closing, and preparation procedures, as well as review your plans and facility before you call for your opening inspection.
- Food Safety Plan Development: Introducing a new product? We can help develop your food safety plan, ensuring ensure quality and safety.
Food Safety News
The Hidden Dangers of PFAS in Non-Stick Cookware
The Challenges of Meat Slicers: Cutting the Complication
The Challenges of Meat Slicers: Cutting the Complication
Non-stick cookware has revolutionized kitchens around the world. With its promise of easy clean-up and low-fat cooking, many households rely on non-stick pots and pans for everyday meals. But beneath the convenience lies a growing concern: the health risks associated with the chemicals that make these surfaces so slippery—PFAS.
The Challenges of Meat Slicers: Cutting the Complication
The Challenges of Meat Slicers: Cutting the Complication
The Challenges of Meat Slicers: Cutting the Complication
Here we explore the risks associated with meat slicers, examine past outbreaks linked to improper cleaning, and provides a step-by-step guide to disassembling and sanitizing these machines to minimize contamination risks.
Food Safety Training Video Centre
Introduction to Food Safety
Food Safety Training, chapter 1
Introduction to Foodborne Illness
Introduction to Foodborne Illness
Introduction to Safe Food Handling Practices
Introduction to Safe Food Handling Practices
Microbial Contamination and Control Measures
Microbial Contamination and Control Measures
Introduction to the Food Safety Management System
Introduction to the Food Safety Management System
Time and Temperature Controls for Potentially Hazardous Foods
Time and Temperature Controls for Potentially Hazardous Foods
Display, Serving and Discarding of Food
Display, Serving and Discarding of Food
Facility and Equipment
Facility and Equipment
Cleaning and Sanitization
Cleaning and Sanitization
Personal Hygiene in Food Handling
Personal Hygiene in Food Handling