P-29, r. 1 - Regulation respecting food

Article 2.2.4.4 Versions de la disposition

2021-07-01

2.2.4.4. Food handler training must be of a minimum of 6 hours and cover the following subjects:

1°  microbiological, physical and chemical hazards associated with food hygiene and safety;

2°  food storage temperatures;

3°  food origins;

4°  food labelling;

5°  work methods that prevent food contamination;

6°  general principles of hygiene for persons in contact with food or with material or equipment in contact with food;

7°  material and equipment cleaning, sanitizing and disinfecting procedures; and

8°  environmental sources of food contamination.

A food handler training certificate is issued to a person who has obtained a mark of at least 60% on the examination prepared by the Institut de technologie agroalimentaire du Québec.

O.C. 454-2008, s. 2.

2012-09-01

2.2.4.4. Food handler training must be of a minimum of 6 hours and cover the following subjects:

1°  microbiological, physical and chemical hazards associated with food hygiene and safety;

2°  food storage temperatures;

3°  food origins;

4°  food labelling;

5°  work methods that prevent food contamination;

6°  general principles of hygiene for persons in contact with food or with material or equipment in contact with food;

7°  material and equipment cleaning, sanitizing and disinfecting procedures; and

8°  environmental sources of food contamination.

A food handler training certificate is issued to a person who has obtained a mark of at least 60% on the examination prepared by the Institut de technologie agroalimentaire.

O.C. 454-2008, s. 2.