Student nutrition programs must prepare, store and serve food in a manner consistent with acceptable public health practices and in compliance with Ontario’s Food Premises Regulation. Our goal is to prevent foodborne illness by educating food handlers and enforcing regulations during inspections. This is very important for student nutrition programs because children are at greater risk for foodborne illness.

The food preparation and/or service at student nutrition programs include but are not limited to:

  • serving non-hazardous baked products
  • cutting of fruits and vegetables
  • and/or handling hazardous foods (meat, milk, cheese etc.)

These foods are served as a breakfast, morning meal, lunch, dinner or snack.

Food Service Facilities Site Requirements

If your site:

  • Serves non-hazardous baked products (i.e. muffins).
  • Serves frozen “heat and serve” products.
  • Serves drinks from original container.
  • Serves food using single service products (plastic cutlery, cups, plates).

Then your site needs to have:

  • A hand basin, with hot and cold running water, equipped with soap in a dispenser and towels in a dispenser for hand washing.

If your site:

  • Prepares food products (fruit, vegetables, etc.) using utensils (knives, cutting boards, etc.).
  • Serves food using single service products (single use plastic cutlery, cups, plates).

Then your site needs to have:

  • A hand basin, with hot and cold running water, equipped with soap in a dispenser and towels in a dispenser for hand washing.
  • A two-compartment sink or an approved mechanical dishwasher* for utensil washing and sanitizing.
  • Smooth, non-absorbent flooring in food preparation areas.
  • An accurate thermometer for refrigeration unit(s).

If your site:

  • Prepares hazardous foods on site.
  • Serves food using multi-service articles (reusable glasses, plates, bowls, cutlery).

Then your site needs to have:

  • A hand basin, with hot and cold running water, equipped with soap in a dispenser and towels in a dispenser for hand washing.
  • Three-compartment sink or an approved mechanical dishwasher* and a two-compartment sink.
  • Smooth, non-absorbent flooring in food preparation area(s).
  • An accurate thermometer for refrigeration unit(s).
  • Adequate refrigeration and food storage space.
  • An accurate thermometer that can be easily read to measure the internal temperature of hazardous food.

*Dishwashers

  • All student nutrition programs using dishwashers must use one that meets the Ontario Food Premises Regulation (commercial dishwasher).
  • Student nutrition programs that started prior to 2006 may continue to use currently installed domestic dishwashers until a replacement is required. All new or replacement dishwashers must meet the Ontario Food Premises Regulation (commercial dishwasher).

If you have any questions about these requirements, contact the Public Health Inspector for your site or call 416-338-7600 and ask to speak with a Public Health Inspector.