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As student nutrition programs are considered food premises, they are governed by the Ontario Food Premises Regulation (493/17). Student nutrition programs must prepare, store and serve food in a manner that follows the Regulation. 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 of foodborne illness. An amendment to the Ontario Food Premises Regulation, issued December 2019, impacts the equipment and level of food safety training needs for student nutrition programs, including the training requirements for those handling food.
Equipment Requirements
The equipment required to safely prepare and serve food at student nutrition programs is determined by:
- the amount of onsite food preparation. The risk of introducing bacteria and/or allowing bacteria to grow on food increases when there are more steps involved in preparing and serving food. This is the case with both hazardous and non-hazardous foods
- the category of food prepared and/or served (see definitions of food categories below)
- whether the program uses disposable or multi-use cutlery, cups and plates
Food Categories Include:
Low-risk/non-hazardous food:
- Does not support the growth of disease-causing microorganisms
- Is not potentially hazardous
- Examples: whole fruits and vegetables and most baked goods (with no custard)
Pre-packaged food:
- Has been packaged off-site, somewhere other than where it is being served
- Examples: eggs, raw meat, frozen foods
Pre-packaged, ready-to-eat food:
- Has been packaged off-site, somewhere other than where it is being served AND does not require further processing or cooking before eating
- Examples: apple sauce, hummus, yogurt, cereal, washed lettuce, canned beans
Ready-to-eat food:
- Can be eaten as is, without any additional processing or cooking
- Examples: yogurt, cheese, muffin, apple, banana, sliced bread
- Can also include sandwiches, salad or any other food that was prepared, then stored on site until served
High-risk/hazardous food:
- Has ideal conditions for bacterial growth – rich in protein or starch, neutral pH and high moisture content
- Examples: cheese, yogurt, eggs
“Ready-to-eat food”, “pre-packaged food” and “pre-packaged, ready-to-eat food” categories include foods in either single serve or bulk packaging.
How to Determine your Food Safety Equipment Requirements
| If no food is prepared on site and your program: |
Then your site requires: |
- Does not prepare food (no preparation includes no portioning, no cutting)
- Distributes only:
- low-risk/non-hazardous food items
- pre-packaged, ready-to-eat food items or
- a combination of low-risk/non-hazardous food items and pre-packaged food items
- Does not use multi-use serving and preparation utensils (e.g., knives, cutting boards, serving spoons, tongs)
- Uses single-use (disposable) cutlery, cups and plates
|
Equipment:
- Access to a sink to wash produce
- Adequate refrigeration with an accurate thermometer if serving foods needing cold storage
- Clean, dry, pest-free storage
Training:
|
- Does not prepare food (no preparation includes no portioning, no cutting)
- Distributes only:
- low-risk food/non-hazardous food items
- pre-packaged, ready-to-eat food items or
- a combination of low-risk food/non- hazardous food items and pre-packaged, ready-to-eat food items
- Does not use multi-use serving and preparation utensils (e.g. knives, cutting boards, serving spoons, tongs)
- Uses multi-use (reusable) cutlery, cups, and plates
|
- That food handlers wash their hands as often as necessary
- Utensils that are used, are properly cleaned and sanitized
Equipment:
- A 3-compartment sink or a mechanical dishwasher and, ideally, a food preparation sink
- If a 3-compartment sink or a mechanical dishwasher is not available, a one or two-compartment sink and a dish wash container or bin can be used for the sanitizing step
- Hand wash sink can be used for dishwashing as long as food prep and dishwashing are done at different times
- Ensure the sink used for hand washing is thoroughly cleaned and sanitized before using it for dish washing
- Food prep cannot be taking place at the same time as dishwashing
- Adequate refrigeration with an accurate thermometer if serving foods needing cold storage
- Clean, dry, pest-free storage
Training:
|
Sample Menu
Snack:
- Pear
- Whole wheat melba toast
Morning Meal:
- Banana
- Yogurt cup
- Whole grain granola bar
| If only low-risk/non-hazardous food is prepared on site and your program: |
Then your site requires: |
- Prepares only low risk/non-hazardous food items
- Serves only:
-
- low-risk/non-hazardous food items, pre-packaged ready-to-eat food items; or
- a combination of low-risk/non-hazardous food items and pre-packaged ready-to-eat food items
- Uses multi-use (reusable) serving and preparation utensils (e.g., knives, cutting boards, serving spoons, tongs)
- Uses single-use (disposable) cutlery, cups, plates
|
- That food handlers wash their hands as often as necessary
- Utensils that are used, are properly cleaned and sanitized
Equipment:
- A 2-compartment sink or a mechanical dishwasher and, ideally, a food preparation sink
- If a 2-compartment sink or a mechanical dishwasher is not available, 1 sink and a dish wash container or bin can be used for the sanitizing step
- Hand wash sink can be used for dishwashing provided food prep and dishwashing are done at different times
- Ensure the sink used for hand washing is thoroughly cleaned and sanitized before using it for dish washing
- Food prep cannot be taking place at the same time as dishwashing
- Adequate refrigeration with an accurate thermometer if serving foods needing cold storage
- Clean, dry, pest-free storage
Training
|
- Prepares only low risk/non-hazardous food items
- Serves only:
- low-risk food/non-hazardous food items, pre-packaged ready-to-eat food items; or
- a combination of low-risk/non-hazardous food items and pre-packaged, ready-to-eat food items
- Uses multi-use (i.e., reusable) serving and preparation utensils (e.g., knives, cutting boards, serving spoons, tongs)
- Uses multi-use (reusable) cutlery, cups, and plates
|
- That food handlers wash their hands as often as necessary
- Utensils that are used, are properly cleaned and sanitized
Equipment:
- A 3-compartment sink or a mechanical dishwasher and, ideally, a food preparation sink
- If a 3-compartment sink or a mechanical dishwasher is not available, a one or two-compartment sink and a dish wash container or bin can be used for the sanitizing step
- Hand wash sink can be used for dishwashing as long as food prep and dishwashing are done at different times
- Ensure the sink used for hand washing is thoroughly cleaned and sanitized before using it for dish washing
- Food prep cannot be taking place at the same time as dishwashing
- Adequate refrigeration with an accurate thermometer if serving foods needing cold storage
- Clean, dry, pest-free storage
Training:
|
Sample Menu
Snack:
- Orange
- Whole grain granola bar
Morning Meal:
- Baby carrots
- Half of a whole wheat muffin
- Single serve yogurt
| If only high-risk/hazardous food is prepared on site and your program: |
Then your site requires: |
- Handles/prepares high-risk/hazardous food on-site (e.g. wash, cut, portion, cook)
- Uses multi-use (i.e., reusable) serving and preparation utensils (e.g., knives, cutting boards, serving spoons, tongs)
- Uses single-use (disposable) cutlery, cups and plates
|
- That food handlers wash their hands as often as necessary
- Utensils are properly cleaned and sanitized
Equipment:
- A dedicated hand washing sink, with hot & cold running water, equipped with soap & paper towels in a dispenser
- A 2-compartment sink or a mechanical dishwasher and ideally, a food preparation sink
- Adequate refrigeration with an accurate thermometer
- Clean, dry, pest-free storage
Training:
|
- Handles/prepares high-risk/hazardous food on-site (e.g. wash, cut, portion, cook)
- Uses multi-use serving (i.e., reusable) and preparation utensils (e.g., knives, cutting boards, serving spoons, tongs)
- Uses multi-use (reusable) cutlery, cups and plates
|
- That food handlers wash their hands as often as necessary
- Utensils that are used, are properly cleaned and sanitized
Equipment:
- A dedicated hand washing sink, with hot & cold running water, equipped with soap & paper towels in a dispenser
- A 3-compartment sink or a mechanical dishwasher and, ideally, a food preparation sink
- Adequate refrigeration with an accurate thermometer
- Clean, dry, pest-free storage
Training:
- Someone with Food Handler Certification (e.g. Principal or volunteer coordinator) on site while the program is in operation is required.
- It is strongly recommended that all other program staff/volunteers complete the free, Basic Safe Food Handling for Student Nutrition Program training offered by Toronto Public Health.
|
Sample Menu
Snack:
- Sliced pears
- Cottage cheese
Morning Meal:
- Celery sticks
- Quesadilla (diced green peppers, onions, cheese, salsa, black beans)
- Milk
Dishwashers:
Dishwashers used in student nutrition programs must meet the Ontario Food Premises Regulation 493/17. Residential dishwashers that meet the NSF/ANSI 184 standard are an acceptable alternative to a commercial dishwasher in student nutrition programs with low volume use.
For more information on food safety for your student nutrition program contact dinesafe@toronto.ca
Cleaning Procedure for Bins/Trays
Wash, rinse and sanitize bins and trays using the steps below:
- Wash the inside (bottom and sides) and lids of the bins and trays with warm soapy water.
- Rinse the bins and trays with water.
- Make a bleach sanitizing solution: Measure 1 litre of water and add ½ tsp of ordinary household bleach (5.25% sodium hypochlorite*). Mix well and test solution. Chlorine test strips can be used to check the strength of bleach solutions. Remember to wear protective equipment such as: eye googles, gloves and apron when making the bleach sanitizing solution.
- Use a spray bottle to spray the sanitizing solution inside and outside of the bins and trays.
- Allow the bins and trays to air dry.
- Repeat these steps before and after each use and when visibly dirty.
- If a bin or tray is in a hall or classroom where many people can touch it over a period of a day or week, the exterior surface should be cleaned and sanitized every day.
- Most Toronto school boards approve of the use of bleach in food preparation areas. When in doubt, check with your school board.
- Mix bleach with water only.
Using Bins and Trays
- Food must be protected from contamination. If exposed/unwrapped food is present, a cover is required. A container lid, food grade plastic wrap or foil is suitable, where necessary.
- If the food inside the bin or tray is already wrapped, a cover is not required.
- Bins and trays must have smooth surfaces that allow for easy cleaning.
- Cracked or scratched bins and trays must be discarded; they cannot be properly washed and sanitized.
- Store bins and trays off the floor and protect them from contamination.
- Depending on the food items (e.g. loose apples), the use of trays is preferred over bins to allow for easier selection of food by students and to minimize hand contact.
- Separate food items within the bins or trays using reusable plastic containers or disposable items, such as plastic bags.
- You may use cooler bags with ice packs for cold items such as milk, yogurt and cheese.
- Wash and sanitize cooler bags and multiple-use plastic containers before each use and when visibly dirty.
* Visit Public Health Ontario’s online dilution calculator to determine if your solution has the correct ratio of bleach based on the standard 5.25% Sodium hypochlorite
