Food Safety Equipment Requirements for Student Nutrition Programs
Equipment Required:
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 your program:
- Does not prepare food (no preparation includes no portioning, no cutting)
- Distributes only:
- low-risk/non-hazardous food items
- pre-packaged 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
Then your site requires:
- That food handlers wash their hands as often as necessary
- Access to a sink to wash produce
- Adequate refrigeration with an accurate thermometer if serving foods needing cold storage
- Clean, dry, pest-free storage
Example: Morning meal
- Banana
- Granola bar
- Single-serve yogurt
Using a single-use spoon for the yogurt eliminates step to wash, rinse and sanitize cutlery.
If your program:
- 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 serving and preparation utensils (knives, cutting boards, serving spoons, tongs)
- Uses single-use (disposable) cutlery, cups, plates
Then your site requires:
- That food handlers wash their hands as often as necessary to prevent the contamination of food or food areas
- Utensils that are used are properly cleaned and sanitized
- 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, one sink and a dish wash container or bin can be used for the third sink in 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 handwashing 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
Example: Morning Meal
- Individually portioned baby carrots
- Half of a whole wheat muffin
- Single serve yogurt
The baby carrots are individually portioned and the muffin is simply sliced and packaged on site before serving to students. A single-use spoon is provided to eat the yogurt.
If your program:
- 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 serving and preparation utensils (knives, cutting boards, serving spoons, tongs)
- Uses multi-use (reusable) cutlery, cups, plates
Then your site requires:
- That food handlers wash their hands as often as necessary
- Utensils that are used are properly cleaned and sanitized
- 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, two sinks and a dish wash container or bin can be used for the third sink in 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 handwashing 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
Example: Morning Meal
- Individually portioned baby carrots
- Half of a whole wheat muffin
- Single serve yogurt
The baby carrots are individually portioned and the muffin is simply sliced and packaged on site before serving to students. A multi-use (reusable) spoon is provided to eat the yogurt.
If your program:
- Washes, cuts and portions high-risk/hazardous food onsite
- Uses multi-use serving and preparation utensils (knives, cutting boards, serving spoons, tongs)
- Uses single-use (disposable) cutlery, cups and plates
Then your site requires:
- That food handlers wash their hands as often as necessary
- Utensils that are used, are properly cleaned and sanitized
- 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
Example: Morning Meal
- Scrambled eggs (eggs, diced green peppers, onions, cheese)
- Multigrain roll
- Apple slices
Single-use cutlery is provided to eat the scrambled eggs
If your program:
- Washes, cuts and portions high-risk/hazardous food onsite
- Uses multi-use serving and preparation utensils (knives, cutting boards, serving spoons, tongs)
- Uses multi-use (reusable) cutlery, cups and plates
Then your site requires:
- That food handlers wash their hands as often as necessary
- Utensils that are used, are properly cleaned and sanitized
- 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
Example: Morning Meal
- Scrambled eggs (eggs, diced green peppers, onions, cheese)
- Multigrain roll
- Apple slices
Multi-use cutlery provided to eat the scrambled egg.
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
August 2021