Common Question Before Starting Your Career in Food industry

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Canada is the second-best country to live and work because it provides numerous opportunities for both skilled and unskilled workers. One of the most sought-after career streams is food service worker. However, effortless and easy going the food industry may sound, yet each individual needs to undergo professional training and acquire knowledge about “How the food system works in Canada?”

I would like to elaborate with an example – suppose, you are involved in selling food at a convenience store. As you are selling food item you are responsible to check and ensure the food is safe to eat. In order set a standard, The Canadian Food Inspection Agency (CFIA) has imposed federal guidelines for food safety for both domestic and international food.

Common questions and their answers, you should know about before entering food industry:


Who is responsible for food safety?

Anyone and everyone in food supply chain, in other words from food preparation to final packaging everyone is responsible – cook/baker, handler, packer, supervisors, managers and even the crew member are responsible for food safety. If you are working but you are unaware of activities, you should take care of, then it could be a big problem for you. Because the mistakes such as cooking at wrong temperature, wrong temperature of freezer or do not aware when to stop using toppings or veggies can happen which can spoil the food.

What food safety regulations refers to?

Food Safety regulations refers to practices and activities that maintains the quality of food without any contamination. Such as the meat section should always be different than the vegetarian section. Otherwise, it would count as food contamination.

How should you achieve study for food safety?

Bitts International Career College is offering both diploma course and certificate course for handling food safely. You can enroll in next session by contacting at

What are 5 Basic rules of food Safety?

  • Always Wash your hands before preparing each meal, after preparing each meal, after touching surfaces.
  • Sanitation of food workplace, cuttings boards, utensils, counters, and your hands are must.
  • Use Separate Utensils such as knives, cutting boards for both meat and vegetables.
  • Cook food for the recommended temperatures according to food safety guidelines.
  • Preserve hot foods and cold foods cold individually. Hot meals should be temperature maintained at 140 degrees Fahrenheit whereas cold meals should be maintained at 40 degrees Fahrenheit or less.