Toronto Public Health will no longer offer its Basic Safe Food Handling for Student Nutrition Programs Training. It is replaced with the new online Safe Food Handling Training Course for Student Nutrition Programs.
The free course, offered through Student Nutrition Ontario, is recognized by the Ministry of Health for all Student Nutrition Program volunteers and coordinators. It is offered in English and soon, in French.
All Student Nutrition Programs are required to have at least one person on site while the program is operating who has completed food safety training within the past 5 years. This is a municipal funding requirement. However, all Student Nutrition Program volunteers and coordinators are encouraged to complete the free online Safe Food Handling Training Course for Student Nutrition Programs.
The Certificate of Completion is valid for 5 years. Once completed, post a printed copy of the training certificate on site at your Student Nutrition Program.
For those who have completed Toronto Public Health’s Basic Safe Food Handling for Student Nutrition Programs Training, the Certificate of Completion remains valid for 2 years from the date of the training. Once the two years have passed, please take the new online Safe Food Handling Training Course for Student Nutrition Programs.
| Resource | Description |
|---|---|
| SNP Food Safety Equipment Requirements | Updated to reflect the amendments to the Ontario Food Premises Regulation (493/17)  , January 2020. It outlines the equipment and facilities required for a student nutrition program to do various levels of food preparation and a sample menu for programs with limited facilities. |
| Cleaning Procedure for Bins/Trays | Instructions on the cleaning procedures for bins and trays used by student nutrition programs. |
| Preparing Bleach Solution | Instructions on how to mix bleach (chlorine) solution for sanitizing in a student nutrition program food preparation area. |
| Washing Dishes & Utensils | Instructions on how to wash, rinse and sanitize using a 3-compartment sink for dishes and eating utensils and a 2-compartment sink for pots, pans and preparation utensils. |
| Handwashing Instructions | Instructions on the 6-step process for proper handwashing. |
Following the Nutrition Guidelines for Student Nutrition Programs is a free training for volunteer coordinators and other volunteers and staff at Student Nutrition Programs. The training highlights the updated provincial Student Nutrition Program Nutrition Guidelines which align with Canada’s Food Guide 2019. It offers guidance on selecting healthy foods to be served in Student Nutrition Programs.
All Student Nutrition Program volunteers and coordinators are encouraged to complete the free online training.
To receive a Certificate of Completion for the nutrition training, all four nutrition modules and the quiz must be completed:
| Resource | Description |
|---|---|
| SNP Nutrition Guidelines | Provides guidance on the healthy foods to be served in a student nutrition program. |
| Morning Meal: Sample Menus with On-Site Food Preparation
Suitable for:
|
This sample menu is designed for student nutrition programs with the required food preparation facilities and volunteers/staff to prepare foods. |
| Morning Meal: Sample Menus with No On-Site Food Preparation
Suitable for:
|
This sample menu is designed for student nutrition programs with limited food preparation facilities and/or limited volunteers/staff to prepare foods. |
| Snack: Sample Menus with On-Site Preparation
Suitable for:
|
This sample menu is designed for student nutrition programs with the required food preparation facilities and volunteers/staff to prepare foods. |
| Snack: Sample Menus with No On-Site Preparation and No Refrigeration
Suitable for:
|
This sample menu is designed for student nutrition programs with limited food preparation facilities and/or limited volunteers/staff to prepare foods |
| Halal Guide | This guide will help you choose Halal foods at your student nutrition program. |