This online training is for managers who control hygiene and safety at community or charitable organizations that deliver food aid (food distribution, emergency food aid, soup kitchen, collective kitchen, creative kitchen, recovery of unsold products from supermarkets, collective garden, etc.). This 14-hour course is geared to the specific operating conditions of these resources and teaches how to maintain a prevention and food safety control system when delivering food aid. Gaining the proper food hygiene and safety knowledge and skills is essential for reducing the risks of food-borne diseases.

With this training, you will learn to:

• Analyze potential risks at your food aid resource
• Establish work procedures
• Correct non-compliances
• Train and supervise employees in hygiene and food safety matters
• Recognize the skills required of food handlers
• Recognize and control the potential risks of end-of-life foods

You will receive valuable supervisory tools to help you manage your teams and meet the required objectives. Coaches will also be on hand to provide advice.

Note
Appointing someone with certification in food hygiene and safety to be responsible for hygiene control (“Food Establishment Manager” component) is mandatory for all organizations that provide goods or services for remuneration, even if this remuneration is small or symbolic. This requirement applies whether or not the organization has an MAPAQ permit, with the exception of organizations that hold activities or special events for a period of 30 consecutive days or less. Employees of organizations that exclusively manage food donations are not covered by the training requirement of the Regulation respecting food but are nevertheless strongly encouraged to take this training.

Launched in 2008, this training has been made possible thanks to many community partners: Ministère de la Santé et des Services sociaux (MSSS); Ministère du Travail, de l’Emploi et de la Solidarité sociale (MTESS); Ministère de l’Agriculture, des Pêcheries et de l’Alimentation (MAPAQ); Food Banks of Quebec; and Centre intégré universitaire de santé et des services sociaux de la Capitale-Nationale (CIUSSSCN).
This web-based training receives financial support through measure 13.4 of the Government Action Plan to Foster Economic Inclusion and Social Participation 2017-2023 (PAGIEPS), which aims to improve the knowledge and practices of MSSS staff as well as managers, staff and volunteers at community organizations that deliver food aid.

All community organizations must follow the health guidelines issued by the public health directorate and take the appropriate measures to protect the health and well-being of their workers, volunteers and clients in accordance with government directives. For more information, please consult the recommendations prepared by the Institut national de santé publique du Québec (INSPQ).

Be aware that these documents are subject to change. Consult www.inspq.qc.ca regularly for news and updates.