Teach a course

Interested in becoming a FOODSAFE or MarketSafe instructor? The British Columbia Health Authorities are responsible for certifying and monitoring FOODSAFE and MarketSafe instructors in each region within the province. Use these application forms to apply to your region's Health Authority.

Instructor certificates are valid for up to 5 years.

teacher and student in a kitchen, checking temperature of beef

Minimum Qualifications

FOODSAFE Level 1 instructors

  • Completion of FOODSAFE Level 1 and Level 2 with a final mark of not less than 90% in each, and
  • 200 hours of teaching and/or facilitating experience (this requirement, at the discretion of the Health Authority, can be waived if the Health Authority deems an applicant to have extensive training and knowledge of food safety), and
  • A thorough understanding of the content of the FOODSAFE Level 1 course and a demonstrated ability to respond appropriately to questions that might arise from the content, and,
  • Completion of at least one post-secondary level course in food safety, food science or microbiology, and
  • Experience in the practical application of food safety principles in the food service industry.

FOODSAFE Level 2 Instructors

  • Completion of FOODSAFE Level 1 and Level 2 (2010 version) with a final mark of not less than 90% in each, and
  • 500 hours of teaching and/or facilitating experience in an adult learning environment (this requirement, at the discretion of the Health Authority, can be waived if the Health Authority deems an applicant to have extensive training and knowledge of food safety), and
  • Completion of at least one post-secondary level course in food safety, food science or microbiology, and
  • Experience in the practical application of food safety principles in the food
  • A thorough understanding of the content of the FOODSAFE Level 1 and Level 2 (2010 version) courses and a demonstrated ability to respond appropriately to questions that might arise from the content as determined through an interview conducted by the Regional Health Authority.

MarketSafe Instructors

  • Teaching/facilitating experience, and
  • A thorough grounding in current practice in food safety, food science or microbiology, and
  • Experience with selling food at temporary markets as a vendor, market manager, market volunteer, or Health Inspector, and
  • Completion of the MarketSafe course with a final exam mark not less than 90%, and
  • A thorough understanding of the MarketSafe course content.