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P-29, r. 1 - Regulation respecting food

Section 2.2.4.2
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2.2.4.2. In addition to complying with the requirement of section 2.2.4.1, the operator must also
(1)  ensure that the person responsible for the control of food hygiene and safety or at least one member of the operator’s personnel who holds a food handler training certificate or a food establishment manager training certificate is present on the premises or in the vehicle during operating hours; or
(2)  ensure that at least 10% of the operator’s personnel assigned to product preparation or to washing or cleaning material and equipment in contact with the products, including the person responsible for the control of food hygiene and safety, hold a food handler training certificate or a food establishment manager training certificate.
O.C. 454-2008, s. 2.
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