Student Nutrition Programs (SNP) must prepare, store and serve food in a manner consistent with acceptable public health practices and in compliance with Ontario’s Food Premises Regulation (FPR) O. 493/17. 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. For more information on how your Student Nutrition Program menu can be updated to offer food safe options please contact snp@toronto.ca.

All Student Nutrition Programs must have:

  1. Dedicated hand washing sink with hot and cold running water, soap in a dispenser and paper towel in a dispenser
  2. Sanitizing spray and test strips
  3. Clean, dry, pest-free storage
  4. At least one person trained in food safety within the past two year present at the SNP at all times.

Requirements for safe food handling based on available equipment onsite

Please Note: The scenarios listed below do not reflect all possible scenarios found in Student Nutrition Programs.

If you would like to find out more about what your program can prepare and serve based on your site facilities please contact snp@toronto.ca.

Scenario 1: Limited Facilities

Site Has:

  • Dedicated hand washing sink
  • Refrigerator equipped with thermometer
  • Preparation space

Program can offer:

  • Individually portioned foods from a larger package
  • Pre-packaged foods
  • Refrigerated food items (e.g. milk, hummus)
  • Whole fruits that are unpeeled (e.g. bananas, oranges)
  • Pre-washed whole vegetables & fruit
  • Foods that have been prepared (washed, cut, portioned or cooked) in an inspected facility off-site (e.g. caterer)

Program cannot:

  • Prepare (wash, cut, or cook) foods on-site

Program Requirements:

  • Use only disposable plates, cups, bowls, eating and serving utensils
  • Distribute using non-food contact bins or trays

 

Scenario 2: Two-Compartment Sink

Site Has:

  • Two-compartment sink
  • Dedicated hand washing sink
  • Refrigerator equipped with thermometer
  • Preparation space

Program can offer:

  • Food items listed in Scenario 1 and:
  • Vegetables & fruit washed onsite
  • Foods cut, portioned and prepared onsite

Program Requirements:

  • Use only disposable plates, bowls, cups and eating utensils
  • Use reusable or disposable serving utensils, service bowls and trays
  • Distribute using bins or trays (food contact is okay)

 

Scenario 3: Three-Compartment Sink

Site Has:

  • Three-compartment sink
  • Dedicated hand washing sink
  • Refrigerator equipped with thermometer
  • Preparation space

Program can offer:

  • All food items listed in Scenario 1 and 2

Program Requirements:

  • Use reusable or disposable plates, cups and eating and serving utensils
  • Use reusable or disposable serving utensils, service bowls and trays
  • Distribute using bins or trays (food contact is okay)

 

Scenario 4: One, Two or Three Compartment Sink and a Dishwasher

Site Has:

  • One, two or three compartment sink
  • Dishwasher
  • Dedicated hand washing sink
  • Refrigerator equipped with thermometer
  • Preparation space

Program can offer:

  • All food items listed in Scenarios 1, 2, and 3

Requirements:

  • Use reusable or disposable plates, cups and eating and serving utensils
  • Use reusable or disposable serving utensils, service bowls and trays
  • Distribute using bins or trays (food contact is okay)

*Dishwashers

Download a printable resource with this information

If you have any questions about the Food Safety information above, contact the Public Health Inspector for your site or call 416-338-7600 and ask to speak with a Public Health Inspector. For more information on how your Student Nutrition Program menu can be updated to offer food safe options based on your school facilities please contact snp@toronto.ca.