InstructorJulie BRANDONE
TypeOnline Course
Student Enrolled1297
(96 ratings)
Price taxes incl.$130
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MAPAQ exams

You’ll receive your MAPAQ certificate number within 24hrs after the exam.

Exam by webcam

We offer the individual online exam (webcam) to all of our clients at no additional cost. You choose the date of your exam, and take it on Zoom, Skype, or Messenger, at your convenience.

Food Handler or Food Establishment Manager?

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Mapaq certification
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Mapaq Certification Online course
Club St James

Food establishment manager training online course mapaq food safety

Food Establishment Manager training
MAPAQ certification

Online 12hrs course created by an approved MAPAQ trainer
with food establishment managing experience

Videos, audios, and texts to learn efficiently
Quizzes to prepare the 60 minutes MAPAQ exam

Easy to follow

Access to the course is automatically opened after the purchase
(after the payment, you’ll see “access to the course” instead of “buy”)
Take the lessons where and when you want
Support available during all the training

No extra charge

Taxes, training, MAPAQ exam, and guide included.
Online payment by credit card, Visa debit card, or Paypal (Buy now button)
or Interac to: and send us an email to notify us (with the Interac password)
or Payment by check (Prepaid button)
You have 90 days following the purchase to complete the training.

Subjects - Food Establishment Manager training
  • Subjects of the Food Handler’s training.
  • Analysis and assessment of hazards.
  • Hazards management, including the establishment of appropriate procedures.
  • Regulatory and legislative standards applicable to food hygiene and safety.
  • Preparation of continuous training activities related to the rules governing food hygiene and safety.


  1. Introduction and basic knowledge (2 lessons + 1 quiz)
  2. Microorganisms (2 lessons + 1 quiz)
  3. Identify the potentially hazardous foods (2 lessons + 1 quiz)
  4. Risk situations and critical points (1 lesson + 1 quiz)
  5. Critical point: Material (2 lessons + 1 quiz)
  6. Critical point: Method (3 lessons + 1 quiz)
  7. Critical point: Method, follow-up (1 lesson + 1 quiz)
  8. Critical point: Staff (2 lessons + 1 quiz)
  9. Critical point: Equipment and Environment (2 lessons + 1 quiz)
  10. Introduction to the GMPs (2 lessons + 1 quiz)
  11. GMPs – 1st step to the HACCP system (7 lessons + 1 quiz)
  12. HACCP principles (3 lessons + 1 quiz)
  13. Laws in Canada and Risk-based inspection (2 lessons + 1 quiz)
  14. Staff training activities (1 lesson)
  15. Conclusion (2 lessons)


Screenshot of a part of a lesson, click to enlarge.

Food Establishmen Manager MAPAQ training online course preview

The easiest and most effective way to take your food establishment manager training!

Section 1Introduction and basic knowledge
Lecture 1Introduction
Lecture 2Food borne illness in Canada and responsability
Section Quiz
Section 2Microorganisms
Lecture 3Microorganisms in food
Lecture 4Infection and toxins
Section Quiz
Section 3Identify the potentially hazardous foods
Lecture 5Conditions affecting growth of bacteria
Lecture 6PHF and NPHF
Section Quiz
Section 4Risk situations and critical points
Lecture 7Risk-based inspection
Section Quiz
Section 5Critical point: Material - RBI
Lecture 8Food storage rules
Lecture 9Origin, allergies, labeling
Section Quiz
Section 6Critical point: Method - RBI
Lecture 10Direct and cross-contaminations
Lecture 11Time and temperature (1/2)
Lecture 12Time and temperature (2/2)
Section Quiz
Section 7Critical point: Method - RBI (Cleaning and Sanitizing)
Lecture 13Cleaning and Sanitizing
Section Quiz
Section 8Critical point: Staff - RBI
Lecture 14Staff
Lecture 15Behavior, health conditions and injuries
Section Quiz
Section 9Critical point: Equipment - RBI and Environment
Lecture 16Equipment
Lecture 17Environment
Section Quiz
Section 10Introduction to the GMPs
Lecture 18Responsabilities of the FEM
Lecture 19The GMPs in food establishment
Section Quiz
Section 11GMPs - 1st step to the HACCP system
Lecture 20Premises program
Lecture 21Transportation and Storage program
Lecture 22Equipment program
Lecture 23Personnel program
Lecture 24Sanitation program and Pest Managment program
Lecture 25Recall program
Lecture 26Allergen control program
Section Quiz
Section 12HACCP principles
Lecture 27Hazard analysis
Lecture 28CCP and Corrective Actions
Lecture 29Record keeping and Verification
Section 13Laws in Canada and Risk-based inspection
Lecture 30Laws in Canada
Lecture 31Risk-based inspection
Section Quiz
Section 14Staff training activities
Section 15Conclusion
Lecture 33Guide
Lecture 34Informations