P-29, r. 1 - Regulation respecting food

Full text
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.