Certification and health standards: What a professional caterer must comply with

Regulatory obligations for caterers in Quebec

In Quebec, all professional caterers must comply with strict legal obligations before they can serve you. Each catering business must first choose an appropriate legal status and officially register, which ensures that you are dealing with a recognized professional.

Most importantly, each caterer must obtain an operating permit from the MAPAQ (Ministry of Agriculture, Fisheries and Food). This permit is not a simple formality: it confirms that the caterer complies with the quality and safety standards established to protect Quebec consumers. Whether the caterer prepares your meals in a commercial kitchen or at home, this permit ensures that the facilities have been inspected and approved.

The main health standards to be respected in the restaurant industry

The HACCP (Hazard Analysis Critical Control Point) approach represents the food safety system that serious caterers apply. This method allows them to identify all points where a risk of contamination could occur and to put in place preventive controls. For you, this means complete peace of mind : every detail has been thought out for your protection.

Food hygiene and safety: fundamental principles

Food hygiene starts with basic practices that your caterer rigorously applies. His team wears clean clothes and headdresses, washes their hands frequently. These simple but essential gestures considerably reduce the risk of contamination.

Behind the scenes of your event, all work surfaces, utensils and equipment are cleaned and disinfected regularly. A professional caterer organizes their kitchen in such a way that they physically separate raw food from cooked products, thus avoiding cross-contamination that could make you sick.

What your caterer does to protect you:

• Keeps all perishable foods between 0 and 4°C to preserve freshness
• Packages, dates and clearly identifies all products to ensure traceability
• Uses separate cutting boards and knives for meats and vegetables
• Clearly informs you of the allergens present in each dish for your safety

Canadian regulatory essentials

In Quebec, regulations protect consumers by imposing strict standards on all caterers. The MAPAQ operating permit is your guarantee that the professional you hire meets these standards. The type of permit varies depending on whether the caterer cooks at your home, in his own kitchen or in a commercial premises.

This distinction is important to you: a caterer who prepares food in his or her personal kitchen must obtain a General Prep Licence. This means that his kitchen has been inspected and meets the standards, even if it is not exclusively dedicated to his commercial activity. In this case, he can prepare up to 100 kg of feed per month for direct sale.

These rules also include requirements on product traceability and labelling. So, if you have food allergies or special restrictions, your professional caterer can provide you with all the necessary information about the origin and composition of each dish.

HACCP standards and good practices in professional cooking

The HACCP system represents the standard of excellence in food safety. When your caterer applies this method, they systematically analyze each step of your food preparation to identify potential risks — whether biological, chemical, or physical — and put in place precise control measures.

In practical terms, this means that your caterer rigorously documents all of their procedures and keeps detailed records. For example, he notes the temperatures of his refrigerators and freezers on a daily basis. If an inspector checks these records or if you have a question, all the information is available and traceable.

Mandatory and recommended training in food hygiene

When you hire a caterer, you want to have confidence in their skills. In Quebec, the law requires that each caterer have undergone specific training in food hygiene and safety. The MAPAQ establishment manager training is mandatory and gives the caterer the necessary certification to obtain his operating permit.

Beyond this basic training, many caterers go further by following HACCP training. This advanced certification demonstrates an even stronger commitment to your safety and the quality of service you will receive.

Certificates and attestations required to practise

Before signing a contract with a caterer, you have the right to ensure that they hold the required certifications. The food hygiene and safety training certificate is the most important document. At least one person in the company — usually the manager — must own it. Without this certificate, the caterer cannot legally operate.

Certifications to check with your caterer:

• MAPAQ Food Establishment Manager Certificate
• Valid and up-to-date MAPAQ operating permit
• Liquor Sales Licence if you want to serve wine or spirits

Specific training: MAPAQ, HACCP and others

MAPAQ's training covers all essential aspects of food safety. It teaches caterers how to properly store food, prevent contamination and manage risks on a daily basis. This is the minimum guarantee you should expect from any professional.

HACCP training goes one step further by teaching caterers how to set up a complete preventive management system. Other specialized training, particularly on allergen management, allows caterers to better meet your specific needs. If you or your guests have severe allergies to peanuts, gluten or other foods, a caterer trained in these issues will know exactly how to prevent cross-contamination.

Skills updating and further training

Food safety standards and best practices are constantly evolving. A professional caterer who genuinely cares about your well-being regularly participates in continuing education to stay up to date. Although MAPAQ certifications do not formally expire, conscientious caterers take refresher courses to keep their knowledge up to date and offer you the best possible service.

Health checks and documents to be presented during inspections

Frequency and conduct of checks in Quebec

The frequency of inspections varies depending on the type of activity of the caterer and the level of risk associated with the food they handle. Caterers who work with sensitive commodities such as raw meats or seafood may be inspected more often. 

During an inspection, the inspector checks permits, observes kitchen practices, examines storage areas, and controls equipment temperatures. He can even take food samples for laboratory analysis. This rigor ensures that each dish served at your event is perfectly safe.

Documents and records required by inspectors

Documents that your caterer must be able to present:

• Valid MAPAQ operating licence
• Training certificates for all staff
• Daily refrigerator temperature records
• Facility cleaning and disinfection plan
• Traceability sheets proving the origin of all ingredients

Common Mistakes to Avoid for a Caterer

Common mistakes and points of attention to stay compliant

Some mistakes may seem minor but have serious consequences for your safety. Poor cold chain management is one of the most common: leaving perishable food at room temperature for too long promotes the multiplication of bacteria responsible for food poisoning.

What you should look for in a good caterer:

• Hot food is cooled quickly according to a strict protocol
• Refrigerators are never overloaded to allow for proper air circulation
• Raw food is always separated from cooked food
• All allergen information is communicated to you clearly

Your safety, their priority

When you choose a professional caterer for your event, you're entrusting more than just a meal — you're entrusting the health and well-being of your guests. Certifications, training and strict compliance with health standards are not just administrative formalities. These are concrete guarantees that the professional you hire takes your safety seriously.

At Traiteur Tiguidou, we understand that your trust is based on our commitment to the highest health standards and our total transparency with you. Contact us with your questions about our certification.