1. Temporary Food Structure (Food Vendor Booth)
Ensure the following are provided for your food vendor booth (if applicable):
- Tent/Canopy is of sufficient size, sturdy, waterproof and protects the food preparation area from contamination
- Floors are made from materials that can be easily cleaned and sanitized
- Walls and ceilings are made from weather-resistant materials
- Physical barriers around cooking equipment to prevent access and injuries
- Bright lighting throughout the food booth
- All mobile food equipment (tank gauges, refrigerators, freezers, and water pumps, etc.) is functioning properly
2. Safe Food Handling
- All food sold or offered must be from an approved source (inspected by a government agency)
- Water and ice used for food preparation must be from safe sources
- Store and transport cold foods below 4°C (40°F)
- Store and transport hot foods above 60°C (140°F)
- Keep all food items off the floor on shelves, racks or pallets
- Cook/reheat foods to the proper internal temperature and verify with a probe thermometer
- Ensure food processing is conducted at an inspected facility and preparation at the event is limited to final assembly
3. Hand Hygiene and Food Handler Requirements
- Ensure the handwashing station is set-up with clean water in a jug with spigot, liquid soap, paper towels and a container for catching wastewater. Provide hand sanitizer of 70% alcohol for food vendors selling/offering non-hazardous foods
- Food handlers wash their hands as required using provided handwashing stations
- Food handlers are not showing any signs or symptoms of infectious diseases (cough, sneeze, etc.)
- At least one certified food handler is always on staff during the operation of the food booth
- Food handlers wear clean garments and hair restraints (hairnets, caps, etc.)
4. Cleaning Chemicals and Sanitation of Multiuse Utensils
- Equipment is provided to wash-rinse-sanitize multi-use utensils with appropriate sanitizer (e.g., bleach)
- Cleaning chemicals are clearly labelled and safely stored away from food
- An approved sanitizer e.g., bleach (100 ppm to 200 ppm) or quaternary ammonia (200 ppm to 400 ppm) is used to sanitize food contact surfaces and equipment
5. Waste Storage and Removal (including Pest Control)
- Provide enough garbage bins with bags and lids to safely collect and store waste until disposal
- Control pest activity by safely storing and removing food and waste, providing adequate lighting, and keeping food storage/handling areas clean
Additional Information for Food Vendors
If any food safety issues happen during the event, they should be fixed right away to keep food safe and people healthy.
Minor issues should be fixed immediately before they become critical issues. Minor issues include but are not limited to the following:
- Cleaning spills
- Emptying garbage bins
- Replenishing handwashing supplies
Critical issues can lead to an immediate health hazard, or may not have a quick fix. Actions should be taken to protect the health of attendees by either stopping operations or closing the food booth. Critical issues include, but are not limited to the following:
- Sewage back-up/flooding
- Fire
- Reports of foodborne illness
A food vendor should be closed for the following reasons:
- No water or handwash stations in food preparation area
- Reports of foodborne illness
- No electricity to operate cold holding/hot holding/cooking equipment
- Food is not protected from contamination such as environmental or pest/wildlife activity, fire, sewage back-up or flooding
Once closed, notify Toronto Public Health immediately by calling 416-338-7600 or 3-1-1
Learn more by visiting Toronto Public Health’s Special Event Food Vendors webpage.
