On this spooky candy-filled special episode, we learn about the history of Halloween, the most popular candy brands and their origin stories, the effects of the COVID-19 pandemic on this year's trick-or-treating festivities, nutritional and other fun facts about the holiday, as well as a surprising twist: learning about the Yakuza clan and its connection to Halloween and the interesting flavours of Kit Kat bars sold in Japan.

This final module wraps up our first season of Kitchen Survival Guide. In today's episode, we cover workplace safety, an overview of food safety and sanitation, and how to prevent workplace injuries such as: cuts, burns, falls, etc. as well as how to prevent fires. For information on how to treat workplace injuries or handle workplace fires, please contact your local health department to access a first aid, fire safety or CPR certification training course in your area. 

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This module covers how to handle dishes and serve food, the three steps to preventing food-borne illness, how to use time and temperature control to your advantage as a food handler to prevent food-borne illness, reviewing the outlines of the temperature danger zone, how to properly cook/cool/hold food, as well as information about specific food-borne illnesses.

An introduction to food allergies, anaphylaxis, Workplace Hazardous Materials Information System, Hazard Analysis Critical Control Point, and what to do in case of an emergency if a customer or employee has an allergic reaction.

Most aspects of a food operation are regulated by Federal, Provincial, Territorial and/or Municipal agencies. In this episode, we talk about the different agencies that govern food safety regulations, how to handle health inspections, and what to do upon receiving a food poisoning complaint from a customer.