As event organizers, it is important to include food vendors who have knowledge of food safety best practices at your event. Event organizers should request the following information below when approving applications of a food vendor. After completing this section, please proceed to review Section 3: Planned Food Safety Activities During the Event.
All food sold or given at a special event must be from an approved source. Approved source means that the facility at which food was prepared, processed, or produced is inspected by a responsible regulatory body (e.g., Toronto Public Health). To verify food production source, organizers can utilize the following sources of information:
When selecting food vendors, consider the types of foods they serve. Depending on the types of food served, there are different requirements that must be met to have a safe food event.
These are foods that can support the growth of infectious or toxigenic micro-organisms, and which requires time and temperature control to limit such growth. When serving these foods, time/temperature control equipment such as hot holding/cold holding units, handwashing stations, clean food contact surfaces and equipment is required. Note: food vendors offering potentially hazardous foods should be located close to utilities (water, power, access to waste disposal, etc.) to allow for safe food vending.
These are foods that cannot support the growth of infectious or toxigenic microorganisms and does not require time and temperature control to limit such growth. Examples include chocolate bars, chips, cookies, muffins, popcorn, etc. These food items do not require time/temperature controls nor handwashing stations.
Mobile Food Premises (food trucks, ice-cream trucks, hotdog carts, etc.) participating at an event should have the most recent food safety inspection report from their respective public health unit. For events in Toronto, the permits and licenses page will have the most up-to-date information to be familiar with.
To prevent incidences of foodborne illness, prevention is always the best approach. One of the best avenues through which incidence of foodborne illness can be decreased is having food safety trained food vendors. Food handlers’ certification is mandatory in Ontario under Regulation 493/17 for food vendors. As an event organizer, it is recommended to request that all food vendors have at least one certified food handler on staff, at the food vendor’s booth, during the operation of the event. There are food safety training programs offered by private companies which must be approved by Ontario Ministry of Health &. Long-Term Care for Ontario.
As an additional food safety measure, event organizers should plan on arranging event specific food safety training for all food vendors which will further help with safe food handling and reduce the risk of foodborne illness. Event organizers can also consult TPH Public Health Inspectors (PHIs) on food safety issues or if food vendors have specific questions on food safety.