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All food handlers, as they go about with their tasks, deserve close attention since every move they make is important for your business. Often times, there is a need for adjustment so that food safety is always at its best.

According to the "Loi sur les produits alimentaires (RLRQ, chapitre P-29)" and its bylaw, owners, managers and personel assigned to food preparation or equipment cleaning must comply with good food handling practices. From receiving to service, including all stages of preparation (thawing, cooking etc.), you, the manager or the mandated person responsible for hygiene in the  business must insure food safety!

Sce: Guide des bonnes pratiques d'hygiène et de sécurité alimentaires, MAPAQ