Quebec Food Safety REgulations

If your business is operating in Quebec you must comply with the following legislation: 

Managing Food Safety is an approved course in Quebec. 

Notable excerpts from the regulations: 

2.2.4.1. An operator of premises or a vehicle where food for human consumption is prepared to be sold or to furnish services for remuneration or where an activity forming part of a restaurateur’s business is carried on must assign responsibility for the control of food hygiene and safety on the premises or in the vehicle to the holder of a food establishment manager training certificate. 

O.C. 454-2008, s. 2. 

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. 

2.2.4.3. An operator referred to in section 2.2.4.1 must maintain a register in which the number of personnel assigned to product preparation or to washing or cleaning material and equipment in contact with the products is entered, including the person responsible for the control of food hygiene and safety on the premises or in the vehicle, and the names of the persons who hold a food handler training certificate or a food establishment manager training certificate. 

The operator must keep the register at the operating premises for as long as those persons are members of the operator’s personnel and for 12 months after they have ceased to be members of the personnel. 

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. 

2.2.4.5. Food establishment manager training must be of a minimum of 12 hours and cover the following subjects, in addition to the subjects listed in the first paragraph of section 2.2.4.4: 

(1)  analysis and assessment of hazards; 

(2)  hazards management, including the establishment of appropriate procedures; 

(3)  regulatory and legislative standards applicable to food hygiene and safety; and 

(4)  preparation of continuous training activities related to the rules governing food hygiene and safety. 

A food establishment manager 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. 

2.2.4.5.1. A person who holds a certificate of qualification equivalent to the certificate obtained through the training described in the first paragraph of section 2.2.4.4 or 2.2.4.5, or recognized by a department or a government body elsewhere in Canada, is deemed to hold a certificate referred to in the second paragraph of those sections. 

O.C. 1187-2011, s. 5. 

2.2.4.6. Candidates who fail the examination referred to in the second paragraph of section 2.2.4.4 or section 2.2.4.5 may retake the examination within 90 days after the date on which the notice of failure is received without having to retake the training described in the first paragraph of those sections. 

O.C. 454-2008, s. 2. 

2.2.4.7. A person is exempt from the training required under the first paragraph of section 2.2.4.4 or  

2.2.4.5 if the person applies in writing for an exemption to the Institut de technologie agroalimentaire, stating his or her name, address and telephone number, and the training for which the training exemption is applied for, and attaches documents proving: 

(1)  that the person has taken training in which the applicant acquired knowledge equivalent to that provided in the training described in the first paragraph of section 2.2.4.4 or 2.2.4.5; or 

(2)  that the person has work experience in the control of food hygiene and safety or in food preparation of at least 2 years for a food handler training certificate, and at least 3 years for a food establishment manager training certificate. 

The person referred to in the first paragraph must achieve a mark of at least 60% on the examination prepared by the Institut de technologie agroalimentaire. A person who fails the examination is subject to section 2.2.4.4 or 2.2.4.5. 

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Quebec Food Safety:
Regulations & Legislation