Food-safety training is provided by the Saskatchewan Health Authority to educate food handlers on the dangers associated with food service and methods they can use to lower the risks of food-borne illness. Our classes are intended for front-line foodservice workers like cooks, servers, kitchen helpers, and dishwashers. During the course, we cover foodborne illness, receiving and storing food, preparing and serving food, cleaning and sanitizing.

What are nitrogen fixing plants, and why use them over nitrogen fertilizer? This video answers this question through an explanation of the nitrogen cycle.Sup...

This is a list of Virtual Reality Expeditions that address and would incorporate Agriculture into your classroom in a fun and exciting way.

What can we expect our kids to learn if they're hungry or eating diets full of sugar and empty of nutrients? Former White House Chef and food policymaker Sam Kass discusses the role schools can play in nourishing students' bodies in addition to their minds.

Three short, hands-on, in-class demos expand students' understand of energy. First, using peanuts and heat, students see how the human body burns food to make energy. Then, students create paper snake mobiles to explore how heat energy can cause motion. Finally, students determine the effect that heat energy from the sun (or a lamp) has on temperature by placing pans of water in different locations.

Students will strengthen their sorting skills by learning about which part of food crops they eat.

How can you tell if harmful bacteria are growing in your food? Students learn to culture bacteria in order to examine ground meat and bagged salad samples, looking for common foodborne bacteria such as E. coli or salmonella. After 2-7 days of incubation, they observe and identify the resulting bacteria. Based on their first-hand experiences conducting this conventional biological culturing process, they consider its suitability in meeting society's need for ongoing detection of harmful bacteria in its food supply, leading them to see the need for bioengineering inventions for rapid response bio-detection systems.