Food Handler Certification - Quebec

In Quebec, the Ministry of Agriculture, Fisheries and Food (MAPAQ) requires that every food establishment operator ensure at least one certified food handler is present during all operating hours to oversee food safety practices. Food handlers include anyone who directly handles food, such as cooks, servers, dishwashers, or deli workers. While certification may not be mandatory for every employee, it is strongly recommended for all food-handling staff to reduce health risks and ensure compliance with provincial regulations. MAPAQ reports that foodborne illnesses affect thousands of Quebecers annually, often linked to improper handling or contamination. Non-compliance can lead to penalties, including fines, temporary closures, or orders from health inspectors during inspections by regional health authorities or MAPAQ.The Quebec Food Handler Certification course, offered through SafeFoodHandler.ca, provides practical, province-specific training, typically completed in 6–8 hours online, available in both English and French. Key topics include:

• Safe Food Handling: Techniques for proper food storage, preparation, and service to prevent contamination.
• Personal Hygiene: Best practices for handwashing, attire, and maintaining a sanitary workspace.
• Cross-Contamination Prevention: Strategies to avoid mixing raw and cooked foods or allergens.
• Temperature Control: Guidelines for safe cooking, cooling, and storage temperatures.
• Sanitation Practices: Effective cleaning and sanitizing protocols for food premises.
• Quebec Regulations: Understanding MAPAQ’s food safety laws and inspection requirements.