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:
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.
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.
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.