Due to COVID-19, in-person food safety and nutrition training for student nutrition programs is not available at this time. Online training videos are available for volunteer coordinators and staff at Student Nutrition Programs through the links below.
Student Nutrition Programs should follow the safety measures set out by the Ministry of Health, Toronto Public Health and the Ontario Food Premises Regulation (493/17) for schools, community centres and organizations. The COVID -19 information is applicable for all sectors.
Thank you for your commitment to student nutrition programs.
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.
Under the Ontario Food Premises Regulation, student nutrition programs that prepare high-risk foods are required to have someone with Food Handler Certification (e.g. Principal or volunteer coordinator) on site while the program is in operation. If your student nutrition program is required to have a certified food handler, you can obtain that training and certification through accredited food handler certification programs.
The Basic Safe Food Handling for Student Nutrition Program is a free online training for volunteer coordinators and other volunteers and staff at Student Nutrition Programs in Toronto. The training offers basic information on how to provide food safely and reduce the risk of food borne illness.
This training is suitable for:
Note: This training is not the same as the City of Toronto Food Handler Certification Program. Some programs will need to have someone with Food Handler Certification on site while the program is operating.
The topics include:
Following the Nutrition Guidelines for Student Nutrition Programs is a new online training for volunteer coordinators and other volunteers and staff at Student Nutrition Programs in Toronto. 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.
View all four training modules and complete the Following the Nutrition Guidelines for Student Nutrition Programs Quiz.
The topics include:
Student Nutrition Program Training Requirements:
Note: At this time, in-person nutrition training for student nutrition programs is not available.
| Resource | Description |
|---|---|
| SNP 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. |
| 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.
If items are individually wrapped, they can be bought in single serving containers or they can be individually portioned on-site. |
|
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.
To portion these items when facilities are limited pour from a larger container into a single use serving utensil e.g. cup, bowl or plate. Multi-use serving utensils (e.g. reusable serving spoon) cannot be used when facilities are limited. If items are individually wrapped, they can be bought in single serving containers or they can be individually portioned on-site. |
| 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.
If items are individually wrapped, they can be bought in single serving containers or they can be individually portioned on-site. |
| 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.
To portion these items when facilities are limited pour from a larger container into a single use serving utensil e.g. cup, bowl or plate. Multi-use serving utensils (e.g. reusable serving spoon) cannot be used when facilities are limited. If items are individually wrapped, they can be bought in single serving containers or they can be individually portioned on-site. |
Due to COVID-19, youth food safety and nutrition training is not available at this time.