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In recent years, there has been a noticeable shift towards plant-based diets, with more consumers opting to reduce their meat consumption in favour of vegetables, fruits, grains, and legumes – often in the form of plant-based processed foods. This has caused the plant-based food sector to grow significantly, with annual revenue now exceeding $650 million (CAD).
This change has sparked a discussion regarding the safety of plant-based foods compared to their meat-based counterparts. After exploring the world of plant-based food safety with us, you will discover how the knowledge and skills obtained through Food Handler training are just as critical for plant-based food as they are for meat-based food products.
What are plant-based foods?
Before exploring the safety considerations, let's define what we mean by "plant-based" foods. These are foods made primarily from plants, including vegetables, fruits, nuts, seeds, oils, whole grains, legumes and beans. This doesn’t necessarily make them vegetarian or vegan-friendly due to the potential presence of additives sourced from animal byproducts; rather, it indicates that the majority of the dish is made up of plant-based ingredients.
Plant-based vs. meat-based foods
One of the most significant concerns in food safety is the presence of pathogens that can lead to foodborne illnesses. Meat products are often associated with pathogens like Salmonella, E. coli and Listeria, which can pose severe health risks. Plant-based foods are not immune to these risks, but the types of pathogens differ and the risk of contamination is usually lower.
However, plant-based foods can still harbour harmful bacteria, especially when handled improperly or when raw produce is consumed. The key pathogens to watch out for in plant-based foods include Salmonella, E. coli and Norovirus.
Cross-contamination risks
Cross-contamination during handling, processing or storage is a significant concern for all types of food. For plant-based foods, contamination can occur through contact with animal products, contaminated surfaces, equipment and utensils. This highlights the importance of good hygiene as well as effective cleaning and sanitizing practices.
Food safety threats posed by plant-based foods
While plant-based diets are associated with numerous health benefits, there are specific safety considerations unique to these foods:
- Chemical contamination: Pesticides and herbicides used in farming can reside on fruits and vegetables. Washing and peeling can reduce surface chemicals but not eliminate them entirely.
- Natural toxins: Certain plant-based foods contain natural toxins. For example, raw kidney beans have lectins that can cause severe gastrointestinal distress if not cooked properly.
- Allergens: Plant-based diets often include nuts, soy and gluten, which are common allergens for many people.
Reducing the risk
Below are just a few examples of you can mitigate the food safety threats outlined above:
- Proper washing: Thoroughly wash all fruits and vegetables to remove potential pathogens.
- Cooking at the correct temperature: Certain plant-based foods, like beans, need to be cooked at high temperatures to destroy toxins.
- Avoiding cross-contamination: Use separate cutting boards and utensils for plant-based and animal-based foods.
- Storing foods appropriately: Ensure that perishable items are refrigerated or frozen immediately to minimize the risk of pathogen growth.
All of these methods are outlined in the Food Handler Certification Course delivered by the Canadian Institute of Food Safety (CIFS).
Why is Food Handler training important?
According to government statistics, more than four million cases of food-borne illness are reported each year, many of which are the result of poor food handling practices. This demonstrates the importance of having robust safety standards in place throughout the food industry.
Food Handler training is the foundation for achieving these standards, ensuring that food businesses are operating in a safe and responsible manner. After all, Food Handlers carry the ultimate responsibility when it comes to identifying potential hazards that could lead to food-borne illnesses and taking the appropriate action to prevent them.
An extensive knowledge of food safety practices is required in order to prepare, handle and serve different types of food safely, including plant-based and meat-based dishes. CIFS is on hand to equip food handling staff with this knowledge in the form of a government-approved training program.
Food Handler Certification Course
The CIFS Food Handler Certification Course is an in-depth training program that provides service sector professionals all over Canada with the knowledge and skills required to effectively identify and mitigate food safety hazards in the workplace.
The course covers a wide range of essential food safety topics with 21 interactive lessons spread across three distinct learning modules.
Module One: Understanding Food Safety
The first module of the course outlines the causes of food-borne illnesses and food contamination. Students are introduced to the different types of contamination (biological, chemical, physical and cross-contamination) before exploring high-risk consumer groups and the actions required to prevent food-borne illness and food allergy incidents.
Module Two: Preventing Food-Borne Illness
This part of the course focuses on food safety laws and the various aspects of food-borne illness prevention, such as personal hygiene and workplace behaviour.
There is also an opportunity to learn more about time and temperature control as well as facility maintenance, cleaning and sanitizing procedures.
Module Three: Working With Food Safely
The third and final module of the course emphasizes the importance of safe food handling practices at every phase of the process, covering topics such as equipment maintenance, pest control and waste disposal as well as how to receive, inspect, store and handle food safely.
In addition to this, there is a section that outlines the steps required to successfully create a Food Safety Plan that incorporates Hazard Awareness and Critical Control Points (HACCP) principles.
Module Four: Managing Your Food Safety Plan
The final module of the course is designed to give you a better understanding of Food Safety Plans and HACCP principles.
Food Handler training in the context of plant-based foods
Although plant-based foods don’t necessarily fall into the ‘high-risk’ category, no shortcuts should be taken when handling them as the same food safety standards apply.
Food Handler certification is key to ensuring all food (plant-based or otherwise) is safe to eat. Participating in a nationally-recognized Food Handler certification program broadens your understanding of food safety, and also ensures that your food handling practices are aligned to the standards required in today’s diverse dietary landscape.
Additionally, this training enhances your credibility as a Food Handler, potentially opening the door to career progression. Start your journey to becoming a certified Food Handler now and contribute to a safe dining experience for everyone, no matter what they choose to eat.
Get certified with CIFS
The CIFS Food Handler Certification Course is an extensive training program that can be completed within eight hours, providing an efficient route to meeting your food safety training requirements.
With online access available as soon as you enroll, you can start the course immediately and gain a comprehensive understanding of the practices and procedures required to successfully identify and mitigate potential food safety hazards throughout your establishment.
Enroll today or contact us to discover all the benefits of our Food Handler Certification Course.
