18.104.22.168. 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 22.214.171.124:
(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.