Under the law, all operators must train a food establishment manager.
For the food handlers training, operators must choose one of the following two options:
- Train a food handler, who must be on site at all times (the food establishment manager may also act as the food handler).
- Train 10% of staff who handle food (the food establishment manager is included in this percentage). Note that this option doesn’t require trained staff to be on site at all times.
If operators choose the first option, they must ensure that a person who has completed the Food Handlers or Food Establishment Managers certification is on site at all times when food is being prepared or handled. During an audit or inspection, the MAPAQ will check that this person is on site in accordance with regulatory requirements.
If operators choose the second option, trained staff are not required to be on site at all times. This second option can be easier for establishments with 14 or fewer employees, as they only have to train one Food Establishment Manager (12 hours of training) to meet the regulatory requirements. To meet the requirements of the 10% option:
A food establishment with 1 to 14 employees who prepare food must train at least one manager (12 hours of training).
A food establishment with 15 to 24 employees who prepare food must train at least one manager (12 hours of training) and one other employee (Food Handlers or Food Establishment Managers course: 6 and 12 hours of training, respectively).
A food establishment with 80 employees who prepare food must train at least one manager (12 hours of training) and 7 other employees (Food Handlers or Food Establishment Managers course: 6 and 12 hours of training, respectively).