Training in Food Sanitation and Safety: It's Everyone's Responsibility - THE ITHQ OFFERS THE ONLY ONLINE TRAINING PROGRAM FOR HRI PERSONNEL IN QUEBEC

    MONTREAL, June 5 /CNW Telbec/ - On May 21, the Québec government amended
its Food and Drug Regulations. They now require restaurant owners and those
operating establishments where products intended for human consumption are
prepared and sold to employ personnel who have been trained in food sanitation
and safety. To accommodate the numerous Québec businesses that need to train
their employees before the November 21, 2009 compliance deadline, the Institut
de tourisme et d'hôtellerie du Québec (ITHQ) adapted the Ministère de
l'Agriculture, des Pêcheries et de l'Alimentation du Québec's (MAPAQ) food
sanitation and safety online training program.
    The new regulations stipulate that the supervision of food sanitation and
safety in restaurants must be entrusted to MAPAQ-certified food-processing
managers. They must be on site during business hours; otherwise, a certified
food handler must be present. Under the terms of these regulations, the
operator must guarantee that at least 10% of his or her staff who prepare
products or clean utensils and equipment that come into contact with food have
a certificate in food handling or food-processing management. These
regulations will come into effect on November 21, 2008.
    The food sanitation and safety online training program, which was
developed by the ITHQ and Xaracom, is the only one of its kind offered on the
Web. This program is designed for two types of complementary clientele:

    - managers and supervisors of establishments where food is prepared and
    - staff who work in these businesses, such as cooks, cook helpers,
      maîtres d'hôtel, wait staff, service workers, and dishwashers.

    The training for restaurant managers (14 hours) deals with: risk
analysis, evaluation and management by implementing appropriate procedures;
legislative standards and regulations; and developing further training on food
sanitation and safety rules. The training for food handlers (7 hours) covers:
microbiological, physical and chemical risks associated with food sanitation
and safety; food storage temperatures; food sources; labelling of food
products; methods for preventing contamination; cleaning and washing
procedures; sanitizing and disinfecting utensils and equipment; and
environmental causes of contamination.
    Individuals who successfully complete this innovative program may
register for the MAPAQ exam. In 2008, the program received a mention in the
Multimedia Category of the Prix de la ministre de l'Education, du Loisir et du
Sport. Using audio, images and video, this new training tool offers several
advantages. It is available online 24 hours a day, seven days a week and
requires no travel. Training sessions can also be interrupted and resumed at
any time during the three-month period while the password is valid, and
technical support is available for one month online and by phone. For more
information, please visit:
    -%RE: 40

For further information:

For further information: Paul Caccia, Director of Public Relations and
International Affairs, (514) 282-5110,

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Institut de tourisme et d'hôtellerie du Québec

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