Francais

Due to COVID-19, in-person food safety and nutrition training for student nutrition programs is not available at this time. Food safety and nutrition online modules as well as a process for issuing certificates of completion are currently under development. More information will be shared in the future. Thank you for your patience and commitment to student nutrition programs.

Please watch the available online training videos and review the resources below.

COVID-19 & Student Nutrition Programs (Part 1)

This training provides guidance on how student nutrition programs can prevent the spread of COVID-19. Key areas of Public Health guidance for COVID-19 are: staying home when sick, health screening, physical distancing, hand hygiene and respiratory etiquette, cleaning and disinfecting, wearing of masks or face covering, etc.

Food Safety & COVID-19 Guidance for Student Nutrition Programs (Part 2)

This training video provides guidance on how to modify the operation of a student nutrition program to help reduce the spread of COVID-19.

Basic Safe Food Handling for Student Nutrition Programs

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

New online food safety for student nutrition program modules are under development. Modules will include:

Module 1: Hand washing, personal hygiene

Module 2: Food Preparation, storage and temperature control

Module 3: Cleaning and sanitizing

Module 4: Equipment requirements

Resource Description
COVID-19 & Food Safety
COVID-19 Guidance for Student Nutrition Programs Provides detailed information needed to open and operate a student nutrition program, with emphasis on modifications to help reduce the spread of COVID-19. This document should be reviewed in detail.

Please note: The information on COVID-19 continues to evolve and this document reflects what is known at the time of release only. Please check the website regularly for updates.

Tips for Student Nutrition Programs: Food Safety and COVID-19 A poster on food safety and COVID-19 to post in the student nutrition program food preparation area.
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.
 Nutrition*

*The province released updated Student Nutrition Program Nutrition Guidelines to align with the 2019 Canada’s Food Guide, which will be phased in over the course of the 2020-21 school year. Updates to menus and other nutrition resources are underway. The current nutrition resources can be used in the meantime.

SNP Nutrition Guidelines Provides guidance on the healthy foods to be served in a student nutrition program.

Note: new provincial Student Nutrition Program Nutrition Guidelines will be implemented for 2021.

Morning Meal: Sample Menus with On-Site Food Preparation

Suitable for:

  • grab and go and/or
  • bin/tray style service
These sample menus are designed for student nutrition programs, which have the required food preparation facilities and volunteers/staff to prepare foods.

If items are being served individually wrapped, they can be bought in single serving containers or they can be individually portioned from large containers on-site.

Morning Meal: Sample Menus with No On-Site Food Preparation 

Suitable for:

  • grab and go and/or
  • bin/tray style service
These sample menus are designed for student nutrition programs with limited food preparation facilities and/or limited volunteers/staff to prepare foods.

If items are being served individually wrapped, they can be bought in single serving containers or they can be individually portioned from larger containers on-site.

Snack: Sample Menus with On-Site Preparation

Suitable for:

  • grab and go and/or
  • bin/tray style service
These sample menus are designed student nutrition programs with the required food preparation facilities and volunteers/staff to prepare foods.

If items are being served individually wrapped, they can be bought in single serving containers or they can be individually portioned from larger containers on-site.

Snack: Sample Menus with No On-Site Preparation and No Refrigeration

Suitable for:

  • grab and go and/or
  • bin/tray style service
These sample menus are designed for student nutrition programs which have limited food preparation facilities and/or limited volunteers/staff to prepare foods.

If items are being served individually wrapped, they can be bought in single serving containers or they can be individually portioned from larger containers on-site.

 

*The province released updated Student Nutrition Program Nutrition Guidelines to align with the 2019 Canada’s Food Guide, which will be phased in over the course of the 2020-21 school year. Updates to menus and other nutrition resources are underway. The current nutrition resources can be used in the meantime.

 

Due to COVID-19, youth food safety and nutrition training is not available at this time.