P-29, r. 1 - Regulation respecting food

Section 2.2.4.8 Disposition versions

2022-04-12

2.2.4.8. A home educational childcare provider within the meaning of the Education Childcare Act (chapter S-4.1.1), a person responsible for an intermediate resource or a family-type resource referred to in section 302 or 310 of the Act respecting health services and social services (chapter S-4.2) and the operator of a private seniors’ residence referred to in section 346.0.1 of that Act are exempt from the application of sections 2.2.4.1 to 2.2.4.3, if they do not provide care for more than 9 residents.

Despite the foregoing, the home educational childcare provider, the person responsible for an intermediate resource or a family-type resource and the operator of a private seniors’ residence must assign responsibility for the control of food hygiene and safety on the operating premises to a person who has completed 3 hours and 30 minutes of training provided by an authorized person within the meaning of subparagraph f of the first paragraph of section 1 of the Food Products Act (chapter P-29) on the following subjects:

(1)  food storage temperatures;

(2)  work methods to prevent food contamination;

(3)  general principles of hygiene for persons in contact with food or with material or equipment in contact with food;

(4)  material and equipment cleaning, sanitizing and disinfecting procedures;

(5)  environmental sources of food contamination.

The persons must also

(1)  ensure that the person responsible for the control of food hygiene and safety or at least one member of the personnel who has completed the training described in the second paragraph is present on the operating premises while food is being prepared and the material and equipment in contact with the food is being washed or cleaned; or

(2)  ensure that at least 10% of the 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 on the operating premises, have completed the training described in the second paragraph.

The second and third paragraphs do not apply to a person responsible for an intermediate resource or a family-type resource and the operator of a private seniors’ residence, if the resource or residence has fewer than 4 residents.

A person who holds an equivalent certificate of qualification issued or recognized by a department or a government body elsewhere in Canada is deemed to have completed the training provided for in the second paragraph.

O.C. 454-2008, s. 2; O.C. 1187-2011, s. 6.

2012-09-01

2.2.4.8. A home childcare provider within the meaning of the Education Childcare Act (chapter S-4.1.1), a person responsible for an intermediate resource or a family-type resource referred to in section 302 or 310 of the Act respecting health services and social services (chapter S-4.2) and the operator of a private seniors’ residence referred to in section 346.0.1 of that Act are exempt from the application of sections 2.2.4.1 to 2.2.4.3, if they do not provide care for more than 9 residents.

Despite the foregoing, the home childcare provider, the person responsible for an intermediate resource or a family-type resource and the operator of a private seniors’ residence must assign responsibility for the control of food hygiene and safety on the operating premises to a person who has completed 3 hours and 30 minutes of training provided by an authorized person within the meaning of subparagraph f of the first paragraph of section 1 of the Food Products Act (chapter P-29) on the following subjects:

(1)  food storage temperatures;

(2)  work methods to prevent food contamination;

(3)  general principles of hygiene for persons in contact with food or with material or equipment in contact with food;

(4)  material and equipment cleaning, sanitizing and disinfecting procedures;

(5)  environmental sources of food contamination.

The persons must also

(1)  ensure that the person responsible for the control of food hygiene and safety or at least one member of the personnel who has completed the training described in the second paragraph is present on the operating premises while food is being prepared and the material and equipment in contact with the food is being washed or cleaned; or

(2)  ensure that at least 10% of the 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 on the operating premises, have completed the training described in the second paragraph.

The second and third paragraphs do not apply to a person responsible for an intermediate resource or a family-type resource and the operator of a private seniors’ residence, if the resource or residence has fewer than 4 residents.

A person who holds an equivalent certificate of qualification issued or recognized by a department or a government body elsewhere in Canada is deemed to have completed the training provided for in the second paragraph.

O.C. 454-2008, s. 2; O.C. 1187-2011, s. 6.