Student Nutrition Program Training & Resources

Food Safety Training for 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.

The food safety training required to meet the Ontario Food Premises Regulation (493/17) and safely prepare and serve food at student nutrition programs is determined by:

• The amount of on-site 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)
• Whether the program uses disposable or multi-use cutlery, cups and plates

When a Certified Food Handler is Required at a Student Nutrition Program

Certified Food Handler required on-site during program operation:

Student nutrition programs that prepare high-risk/hazardous foods. 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.

Certified Food Handler not required on-site during program operation:

• Student nutrition programs that do not prepare food on-site and that distribute only low-risk/non-hazardous food items, pre-packaged ready-to-eat food items, or a combination of low-risk food items or pre-packaged ready-to-eat food items; or
• Student nutrition programs that prepare/serve only low risk food items, pre-packaged, ready-to-eat food items or a combination of low-risk food items and pre-packaged, ready-to-eat food items

Food safety training is a funding requirement for student nutrition programs receiving a municipal grant from the City of Toronto. Therefore, programs that do not require a Certified Food Handler on-site are required to have at least 1 person on site who has completed the Toronto Public Health Basic Safe Food Handling for Student Nutrition Program training within the past two years.

Online Training: Basic Safe Food Handling for Student Nutrition Program

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:

• Student Nutrition Programs that do not need a representative with Food Handler Certification
• all volunteer student nutrition program coordinators and other volunteers, who do not have Food Handler Certification, are encouraged to complete this free training

Note: This training is not the same as the Food Handler Certification Program. Some programs will need to have someone with Food Handler Certification on site while the program is operating.

In order to receive a Certificate of Completion for the Basic Safe Food Handling training, all four modules and the quiz must be completed:

• Module 1: Hand Washing, Personal Hygiene
• Module 2: Food Preparation, Storage and Temperature Control
• Module 3: Cleaning and Sanitizing
• Module 4: Equipment Requirements
• Student Nutrition Program Basic Safe Food Handling Training Quiz

Food Safety Resources

Resource	Description
SNP Food Safety Equipment and Training Requirements	Updated to reflect the amendments to the Ontario Food Premises Regulation (493/17) , January 2020. It outlines the training, 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 Training

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.

At this time, in-person nutrition training for student nutrition programs is not available.

In order to receive a Certificate of Completion for the nutrition training, all four modules and the quiz must be completed:

• Module 1: Nutrition Guidelines & Vegetables and Fruit
• Module 2: Protein Foods
• Module 3: Whole Grain Foods
• Module 4: Assessing Menus
• Following the Nutrition Guidelines for Student Nutrition Programs Quiz
  

Nutrition Resources

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: grab and go and/or bin/tray style service	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: grab and go and/or bin/tray style service	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: grab and go and/or bin/tray style service	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: grab and go and/or bin/tray style service	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.