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. Thank you for your commitment to student nutrition programs.

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 is a new online training for volunteer coordinators and other volunteers and staff at Student Nutrition Programs in Toronto. The training offers guidance on how to provide food safely and reduce the risk of food borne illness. 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.

Note: This training is not the same as the City of Toronto Food Handler Certification Program.

View all four training modules and complete the Student Nutrition Program Basic Safe Food Handling Training Quiz.  A Certificate of Completion will be issued when the training quiz is submitted.

The topics include:

Student Nutrition Program Training Requirements:

  • At least one person trained in food safety within the past two years must be present at the student nutrition programs at all times.
  • Those with Certificates of Completion dated 2019 and earlier must complete the training in 2021.
  • This is a funding requirement for your student nutrition program grant from the City of Toronto.

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:

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

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

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

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.

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:

  • 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.

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:

  • 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.

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:

  • 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.

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.