About Us

FoodSafe Manitoba

FoodSafe Manitoba

FoodSafe Manitoba was established in 1998, in cooperation with the City of Winnipeg Environmental Health Service. Subsequently, FoodSafe Manitoba has presented over 1,000 courses.

Owner: Lesly Andrews, Public Health Inspector CIPHI(c), BSc

About Us 1

Welcome to FoodSafe Manitoba. My name is Lesly Andrews, I am the Public Health Inspector for FoodSafe Manitoba. I am a graduate of the University of Winnipeg and Ryerson. My degree is in Environmental Science and a diploma in Environmental Health. Most of my career was spent employed by the City of Winnipeg Health Department where I conducted inspections of restaurants, retail food outlets, processes plants, and other food facilities. As well, I have extensive experience in the food industry having worked in most aspects of food handling from the manufacturing, processing, packaging, transportation to the wholesale and retail sale of food. I also have a background in human health and have worked in the operating rooms of both the Health Sciences Centre and St. Boniface Hospital. Currently, I work in conjunction with the Province of Manitoba teaching the Certified Food Handler Training Courses. I am looking forward to continuing to educate food handlers using this new online platform in addition to my current In-Person classes Lesly Andrews CIPHI(C) BSc

Why study FoodSafe?

In accordance with the City of Winnipeg Food Service By-law:

  • No person shall operate a food service establishment unless the person in charge has successfully completed the certified food handler training program.
  • Foodservice establishments with less than five (5) food handlers must have at least one person on shift who has successfully completed the certified food handler training program.
  • Food Service Establishments with more than 5 Food Handlers working at any one time must have a person who has successfully completed the Certified Food Handler Training Program ON DUTY at all times.

Who should attend?

  • All owners, managers, and supervisors of foodservice establishments.
  • All food service personnel who are responsible for the receiving, preparing and serving of food.
  • The 8-hour courses are supported by a Public Health Inspector. 
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