P-29, r. 1 - Regulation respecting food

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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.