Some sections of the Ontario Food Premises Regulation are currently undergoing public and private sector consultation. The current Ontario Food Premises Regulation remains in effect until any amendments are approved. For additional information contact snp@toronto.ca

 

Student nutrition programs must prepare, store and serve food in a manner that follows the Ontario Food Premises Regulation (FPR) O. 493/17. Toronto Public Health’s goal is to prevent foodborne illness by educating food handlers and enforcing regulations during inspections. This is especially important for student nutrition programs because children are at greater risk for foodborne illness.

 

Facility Requirements for Student Nutrition Programs

If your program serves:

  • produce that is pre-washed or has a peel that students remove themselves
  • pre-packaged or individually portioned foods from a larger package without using a serving utensil
  • drinks from the original container
  • food and drinks using single-use cutlery, cups and plates

Your site requires:

  • a dedicated hand washing sink, with hot & cold running water, equipped with soap & paper towels in dispensers
  • adequate refrigeration with an accurate thermometer
  • one person with food safety training onsite at all times when the program is running
  • clean, dry, pest-free storage

 

If your program:

  • washes, cuts and portions food onsite
  • uses multi-use serving and preparation utensils (knives, cutting boards, serving spoons, tongs)
  • serves food and drinks using single-use cutlery, cups and plates

Your site requires:

  • a dedicated hand washing sink, with hot & cold running water, equipped with soap & paper towels in a dispenser
  • a 2-compartment sink for washing and sanitizing serving and preparation utensils
  • adequate refrigeration with an accurate thermometer
  • one person with food safety training onsite at all times that the program is running
  • clean, dry, pest-free storage

 

If your program:

  • washes, cuts and portions food onsite
  • uses multi-use serving and preparation utensils (knives, cutting boards, serving spoons, tongs)
  • uses multi-use cutlery, cups and plates

Your site requires:

  • a dedicated hand washing sink, with hot & cold running water, equipped with soap & paper towels in a dispenser
  • a 3-compartment sink or a dishwasher and a food preparation sink* for washing and sanitizing multi-use serving, preparation and eating utensils
  • adequate refrigeration with an accurate thermometer
  • one person with food safety training onsite at all times that the program is running
  • clean, dry, pest-free storage

 

Dishwashers used in student nutrition programs must meet the Ontario Food Premises Regulation 493/17.

For more information on food safety, nutrition and menu options and for your student nutriton program contact snp@toronto.ca