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P-29, r. 1 - Regulation respecting food

Section 2.2.4.3
Disposition versions

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