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1.  How long does my food safety certificate last before I have to renew it?
 
The National Food Safety Training Program’s certification must be renewed every five years. You can find the expiration date on your NFSTP wallet card.
 
2.  How do I deal with kitchen staff that have many facial and body piercings that cannot be removed easily? Do they absolutely have to remove them or can they cover them up with band-aids?
 
There are a couple of main concerns with jewelry. First, they can harbour germs that can be spread to food that is being handled during preparation; and second, the jewelry itself can fall into food presenting a hazard that could cause damage to teeth, cuts and choking. I strongly recommend no jewelry be worn on the hands and arms. Bandages on the face and body can fall into food creating a hazard so I would discourage this practice. Generally, any jewelry that can be removed should be. A bit of inconvenience now could prevent a heap of trouble later.
 
3.  What are the rules regarding placement of food stored in fridges (ie. Older items at the front, or at the back)?

You always want to use the oldest inventory first. So the oldest food should be at the front of the fridge.

Kevin Freeborn
CMC FCSI MBA
Freeborn & Associates
1-888-829-3177
www.NFSTP.ca