Second Harvest Launches Canada's First Food Safety Certification Designed for Non-Profits

Ontario-approved training supports the teams behind essential community food programs

TORONTO, Nov. 9, 2026 /CNW/ -- Second Harvest today launched a new Food Safety Certification that addresses the distinct needs of non-profit food programs, helping staff and volunteers safely handle, prepare, store and serve food.

The first of its kind in Canada, the course is built for organizations such as food banks, shelters and community kitchens, where teams often deliver essential services with limited budgets, space and volunteer capacity.

Second Harvest Food Safety Certification addresses the distinct needs of non-profit food programs.

Participants use the workbook developed for Second Harvest Food Safety Certification for Non-Profits.

Approved by Ontario's Ministry of Health, the course is equivalent to food handler training and certification offered by Ontario public health units. Participants who successfully complete the course and pass the final assessment receive certification valid for five years.

"Non-profits are an essential part of how people access food in Canada. Their staff and volunteers deserve food safety training that reflects the work they do every day," said Lori Nikkel, CEO of Second Harvest. "Getting more food to communities also means supporting the people who handle, prepare and serve it. This certification gives those teams practical knowledge they can put to work immediately, helping good food safely reach the people who count on them."

Second Harvest works with 1,585 non-profit partners in Ontario alone, including food banks, shelters, community meal programs and school nutrition initiatives. The certification builds on Second Harvest's national food rescue work and its commitment to strengthening the organizations that connect people with food.

The first training session takes place today at Second Harvest's headquarters in Etobicoke. Fred Victor, a Toronto organization offering food access programs and operating a catering social enterprise, welcomed the sector-specific curriculum.

"Fred Victor thanks Second Harvest for designing a Food Safety Certification curriculum that is specific to community kitchens and organizations. As an organization that offers Food Access programs for marginalized individuals, as well as a catering social enterprise, we recognize the unique food safety needs of these programs. This training will enable our staff to develop specific skills required to offer food services to our clients," said Jude Hammond, Director of Food Services at Fred Victor.

The six- to eight-hour course combines instruction and practical activities. Topics include preventing food contamination and bacterial growth, proper hand hygiene, safe food handling, cleaning and sanitizing, and the principles of the Hazard Analysis and Critical Control Point (HACCP) system.

Training is offered in English, in person in Ontario, at Second Harvest's headquarters or an eligible host location. Off-site group bookings are subject to attendance and venue requirements.

The certification complements Second Harvest's existing food safety and food literacy education, helping non-profits strengthen their food programs and make the most of the food available to their communities.

To learn more or inquire about upcoming training dates, visit https://www.secondharvest.ca/learn/food-safety-certification-for-non-profit-food-programs 

Find b-roll footage of Second Harvest's operations and photos of training sessions here.

About Second Harvest

Second Harvest is Canada's largest food rescue organization and a global thought leader on food waste and perishable food redistribution. It rescues unsold surplus food from thousands of food businesses from across the supply chain to redistribute it to non-profits in every province and territory. This prevents harmful greenhouse gases from entering the atmosphere while improving access to nutrition for millions of Canadians experiencing food insecurity. Beyond food rescue and redistribution, Second Harvest is deeply involved in advocacy, research, training and education. Its groundbreaking reports, such as "The Avoidable Crisis of Food Waste," provide critical data and insights to inform public policy and educate the public on sustainable food systems.

Second Harvest is committed to driving systemic change, helping to shape policies and practices that reduce food waste and address its role in climate change, while also supporting communities by providing them with the food they need.  

To learn more, visit www.secondharvest.ca    

SOURCE Second Harvest

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