COVID-19 Guidance: Food Premises


Last updated: April 7, 2021 at 4:55 p.m.

The information on this page provides you with what you need to know to re-open your restaurant, or other food premises, after being closed.

On January 4, 2021, Toronto’s Medical Officer of Health issued a Letter of Instruction to all employers in the City of Toronto permitted to be open under the Reopening Ontario Act. Employers permitted to be open are required to take the additional measures set out in this Letter to reduce the spread of COVID-19.

Also read Toronto Public Health’s guidance for entertainment venues.

On April 7, the Government of Ontario announced that it is imposing a province-wide Stay at Home Order effective Thursday, April 8 at 12:01 a.m. This page will soon be updated with more information.

COVID-19 Guidance for Farmers’, Fresh Food & Holiday Markets

The following recommendations are intended to help organizers, staff and vendors participating in farmers’, fresh food and holiday markets reduce the spread of COVID-19. These markets primarily sell local goods, fresh fruits, vegetables and foods that do not require onsite food preparation.

Owners, operators and vendors are responsible for ensuring that their market is in compliance with these public health guidelines, all emergency orders made under the Reopening Ontario (A Flexible Response to COVID-19) Act, 2020 and Ontario Regulation 493/17: Food Premises.  As every market will be different, it is the responsibility of owners/operators and vendors to review their own policies, procedures, and site-specific operations, while ensuring that the appropriate infection prevention and control measures are implemented and maintained.

More information about COVID-19 can be found in the COVID-19 Fact Sheet.

The aim and purpose of this document is to assist individuals and businesses with information related to the Ontario Government’s reopening framework as well as Toronto Public Health requirements to reduce the spread of COVID-19. It is important to know that breaches of some of these directions will constitute offences under provincial regulations or other public health legal requirements. While we aim to provide relevant and timely information, no guarantee can be given as to the accuracy or completeness of any information provided. This guidance is not intended to nor does it provide legal advice and should not be relied upon or treated as legal advice. Users seeking legal advice should consult with a qualified legal professional.

Conditions for Outdoor Markets (O. Reg. 82/20)

Outdoor markets may open if they meet the following conditions:

  • They primarily sell food to the public.
  • The total number of members of the public does not exceed 50% capacity at any one time.
  • If an area at the market is covered by a roof, canopy, tent, awning or other element, at least two full sides of the entire area must be open to the outdoors and must not be substantially blocked by any walls or other impermeable physical barriers.
  • If an area at the market is equipped with a retractable roof and the roof is retracted, at least one full side of the area must be open to the outdoors and must not be substantially blocked by any walls or other impermeable physical barriers.

Measures for All Workplaces, Businesses & Organizations

Review the Guidance for Employers on Preventing COVID-19 in the Workplace to plan and implement protocols to keep staff and customers safe. Operators must also consider the following:

  • Health screening for staff and customers
    • Actively screen staff before each work shift. Questions can be completed online, on paper, or asked directly.
    • Require customers to self-screen prior to entering the market.
  • Hand hygiene and respiratory etiquette
    • Provide hand sanitizer (70-90% alcohol concentration) by entrances and throughout the market for staff and customers use.
    • Encourage everyone to use hand sanitizer when they enter.
  • Cleaning and disinfection
  • Implement appropriate infection prevention and control measures in all areas accessible to the public, including washrooms, check-out counters, concession stands, and other high-touch surfaces.
  • Re-usable items that cannot be easily cleaned and disinfected should not be provided for customer use (e.g. cloth bags).
  • Managing COVID-19 in the workplace
    • In the event that a case of COVID-19 is reported in a staff member or customer, it is not necessary for the vendor/market to discard any food that they may have been in contact with.

Safety Plan

Operators must prepare and make available a safety plan, and the plan must:

  • Describe measures/procedures that have been or will be implemented in the business, place, facility or establishment to reduce the spread of COVID-19.
  • Include measures for screening, physical distancing, masks, cleaning, disinfecting and personal protective equipment (PPE).
  • Be in writing and made available to any person for review, on request.
  • Be posted in a visible place to come to the attention of those working or attending the location.

Use the COVID-19 Safety Plan Checklist to develop your safety plan.

Use of Masks and Face Coverings

  • The use of non-medical masks or face coverings is required in all indoor public spaces, as per a City of Toronto bylaw and Reg. 82/20. Operators are required to develop a policy on the wearing of masks. Use the Mask By-law Checklist and Sample Policy.
  • Masks are strongly recommended when physical distancing cannot be maintained outdoors.

Limit Capacity

  • Limit the number of customers permitted into the market at any given time to ensure everyone is able to maintain at least two metres (six feet) physical distancing.
  • Outdoor markets must ensure the total number of members of the public in the market at any one time does not exceed 50 per cent of the capacity.
    • Indoor markets that predominantly sell food must ensure the total number of members of the public in the business or facility at any one time does not exceed 50 per cent of the capacity.
    • This can be calculated by taking the total square metres of floor space accessible to the public, not including shelving and store fixtures, dividing that number by 8 and rounding the result down to the nearest whole number.
  • All other operators within the indoor market must ensure the total number of members of the public in the business or facility at any one time does not exceed 25 per cent of the capacity.
    • This can be calculated by taking the total square metres of floor space accessible to the public, not including shelving and store fixtures, dividing that number by 16 and rounding the result down to the nearest whole number.
  • Operators must post a sign in a location visible to the public that states the maximum capacity they are permitted to operate under.

Control and Monitor Entry

  • Designate a single entry and exit point to control the number of customers entering the market.
  • Close all other access points to the market using existing barriers/structures.
  • Position staff at the entrance to control customer entry and monitor the number of customers entering and leaving.
  • If the maximum number of customers is reached, allow one person in for every person that leaves.

Implement Measures to Maintain Physical Distancing

Plan and modify the layout of the market to ensure enough space is provided for customers, vendors and market staff to maintain at least two metres (six feet) physical distancing.

  • Design a shopping flow that encourages one-way movement with prominent signage and/or floor markings.
  • Do not provide communal tables or seating in the market.
  • Arrange and modify vendors booths to maintain physical distancing and reduce contact:
    • Increase spacing between vendors booths (e.g. keep an empty area between each booth).
  • Limit the number of employees working within the booth at any one time:
    • Employees should maintain physical distancing from each other and customers, where possible.
    • Assign each employee a specific workstation and task to reduce overlap.
  • Remind customers not to congregate near the booth once they have completed their purchase.
  • Post physical distancing signs in highly visible areas.
  • Stagger load in and load out times, and designate locations for vendor areas prior to market opening.

Monitor and Manage Customer Lines

  • Operators must ensure that customers lining up or congregating outside their establishment:
    • Maintain at least two metres (six feet) physical distancing from other groups of persons, and
    • Wear a mask or face covering, unless entitled to an exemption.
    • Place visual markers/cues spaced two metres (six feet) apart (e.g. tape on the floor, pylons, signs) to encourage physical distancing and guide customers waiting in line.
    • Assign staff to monitor lines and to make public announcements reminding customers to keep two metres (six feet) apart and wear a mask.

Reduce Contact during Purchases

  • Offer online and/or telephone ordering services that allow customers to order items in advance.
    • Establish and clearly identify pick-up points for advance orders (e.g. drive-through/pedestrian pick-up).
  • Install physical barriers at the point of sale (e.g. plexiglass).
  • Encourage electronic payment by debit or credit card, and to tap instead of using the PIN pad, and assign one employee to process all transactions.
  • Leave the customers purchases on the counter or set-up a side table for the customer to pick it up while maintaining a two metre/six foot distance from employees.

Implement Measures to Protect Food from Contamination

  • Prepackage foods offered for sale to reduce handling and direct contact.
  • Keep food out of the customer’s reach to discourage handling.
  • Food sampling must be served in a prepackaged format, for take-home consumption.
  • Do not handle reusable containers/bags supplied by the customer.
  • Encourage customers to take their purchased foods home and wash thoroughly with water before eating.

Practice Proper Glove Use

  • Glove use is not mandatory for food vendors. Gloves are not a substitute for proper hand hygiene.
  • If vendors/employees use gloves they should be changed every hour, or more often as necessary.
  • Hands should be washed with soap and water for 20 seconds before putting on and after taking off gloves.
  • Change gloves when changing tasks, after touching your face, or coming in contact with an item that may have germs.
  • When gloves are removed, new gloves must be used each time.

Food and Beverage Preparation and Consumption

  • Indoor dining at the market is not permitted. Food or drink establishments are permitted to open only for the purposes of providing outdoor dining, take-away, drive-through or delivery service. Operators should review Guidance for Food Premises for more information.
  • Vendors should not engage in onsite food/beverage preparation at temporary establishments (e.g. special event tents/booths).
  • Ensure customers do not consume food or drink while they are in the market area.

Music/Noise

  • Music played in the facility cannot exceed the decibel level at which normal conversation is possible.

Increase Public Awareness

  • Communicate COVID-19 measures and market expectations with all vendors prior to attending the market.
  • Provide information to customers about market operations (e.g. public health measures, advance order options, curbside pickup).
  • Encourage staff, vendors and customers to download the COVID Alert app so they can be notified directly if they have been in close contact with someone who was contagious with COVID-19.
  • Post signs at the entrance instructing staff, vendors and customers not to attend the market if they are sick.
  • Post educational materials to encourage healthy behaviours that reduce the spread of COVID-19:

Other Resources

Download this information as a PDF.

Resource:

Read Toronto Public Health’s Guidance for Food Banks and Donation Centres.

On April 7, the Government of Ontario announced that it is imposing a province-wide Stay at Home Order effective Thursday, April 8 at 12:01 a.m. This page will soon be updated with more information.

COVID-19 Guidance for Food Stores

The following guidance is to support owners and operators of food stores, including grocery stores, supermarkets and pharmacies, to reduce the spread of COVID-19.

Owners and operators are responsible for ensuring that their food store is in compliance with these public health guidelines, and all emergency orders made under the Reopening Ontario (A Flexible Response to COVID-19) Act, 2020. As every food store will be different, it is the responsibility of owners/operators to review their own policies, procedures, and site-specific operations, while ensuring that the appropriate infection prevention and control measures are implemented and maintained. Food premises must also comply at all times with Ontario Food Premises Regulation 493/17 made under the Health Protection and Promotion Act.

More information about COVID-19 can be found in the Toronto Public Health (TPH) COVID-19 Fact Sheet.

The aim and purpose of this document is to assist individuals and businesses with information related to the Ontario Government’s reopening framework as well as Toronto Public Health requirements to reduce the spread of COVID-19. It is important to know that breaches of some of these directions will constitute offences under provincial regulations or other public health legal requirements. While we aim to provide relevant and timely information, no guarantee can be given as to the accuracy or completeness of any information provided. This guidance is not intended to nor does it provide legal advice and should not be relied upon or treated as legal advice. Users seeking legal advice should consult with a qualified legal professional.

Measures for all Workplaces, Businesses and Organizations

Review the Guidance for Employers on Preventing COVID-19 in the Workplace to plan and implement protocols to keep staff and customers safe. Operators must also consider the following:

  • Health screening for staff and customers
    • Staff must be actively screened prior to their shift. Questions can be answered on paper, online or by asking people directly.
    • Customers must self-screen before entering the store. Post signs at store entrances explaining the conditions for entry.
  • Cleaning and disinfection
  • Develop enhanced environmental cleaning and disinfection policies and procedures.
  • Clean and disinfect shopping carts and baskets after each use. Have a clearly designated drop off area for used carts and baskets.
    • Consider providing disinfecting wipes for customer use to wipe down handles on shopping carts and hand baskets.
  • For cleaning and sanitizing food contract surfaces, equipment and utensils, follow standards prescribed in Ontario Food Premises Regulation. The province has also provided additional COVID-19 guidance for food premises.
  • Managing COVID-19 in the workplace
    • In the event that a case of COVID-19 is reported in a staff member or customer, it is not necessary for the store to discard any food that they may have been in contact with.
    • See guidance document for more information.

Safety Plan

Operators must prepare and make available a safety plan, and the plan must:

  • Describe measures/procedures that have been or will be implemented in the business, place, facility or establishment to reduce the spread of COVID-19.
  • Include measures for screening, physical distancing, masks, cleaning, disinfecting and PPE.
  • Be in writing and made available to any person for review, on request.
  • Be posted in a visible place to come to the attention of those working or attending the location.

Use the COVID-19 Safety Plan Checklist to develop your safety plan.

Staff Training

  • Staff should receive clear instructions on the new mask policy, and understand who is exempted from wearing a mask. Proof of exemption by customers is not required.
  • Educate staff on the proper use of masks/face coverings. They should change masks when moist or dirty, but in areas away from customers (e.g. lunch room, private office).
  • More information on the use of non-medical masks or face coverings can be found here.
  • Discourage staff from gathering together in the lunchroom or common areas.
  • Educate staff on hand hygiene and respiratory etiquette:
    • Wash hands frequently with liquid soap and warm water for at least 15 seconds, or use hand sanitizer (70-90% alcohol concentration) if water and soap is not available.
    • Cover cough or sneeze with the elbow or a tissue. Immediately throw the tissue in the garbage and wash hands.
  • Educate staff on the proper use of gloves. If staff use gloves, it is important to change them every hour, or more often, as necessary.
    • Hands should be washed and/or sanitized between changes.
    • Remove gloves when changing tasks.
    • When gloves are removed, new gloves must be used each time.
  • Encourage staff to download the COVID Alert app so they can be notified directly if they have been in close contact with someone who was contagious with COVID-19.

Capacity Limits

  • Operators shall limit the number of people in the place of business or facility so that:
  • the members of the public are able to maintain a physical distance of at least two metres from every other person; and
  • the total number of members of the public in the business or facility at any one time does not exceed:
    • 50 per cent capacity of the particular room for supermarkets, grocery stores, convenience stores, indoor farmers’ markets, other stores that primarily sell food and pharmacies.
      • This can be determined by taking the total square metres of floor space accessible to the public, not including shelving and store fixtures, dividing that number by 8 and rounding the result down to the nearest whole number.
    • 25 per cent capacity of the particular room for stores not described above that sell food, including discount and big box retailers.
      • This can be determined by taking the total square metres of floor space accessible to the public, not including shelving and store fixtures, dividing that number by 16 and rounding the result down to the nearest whole number.
    • Operators must post a sign in a location visible to the public that states the maximum capacity they are permitted to operate under.

Entrances

  • Position an employee at the entrance to control customer entry.
  • Stagger customer entry into the store to prevent crowding.
  • Monitor the number of customers entering and leaving the store.
  • Once the capacity limit is reached, allow one customer in for every customer that leaves.
  • Make alcohol-based hand sanitizer (70-90% alcohol concentration) available for use by the entrance.

Managing Lines

  • Operators must ensure that customers lining up or congregating outside their establishment:
    • Maintain at least two metres (six feet) physical distancing from other groups of people, and
    • Wear a mask or face covering, unless entitled to an exemption.
  • Use visual markers, stickers or pylons to encourage physical distancing while waiting outside.

Use of Masks and Face Coverings

Physical Distancing

  • Remind customers and staff to maintain a physical distance of two metres (six feet) from those outside their household.
  • Post physical distancing signs at all entrances, service counters, and cashiers.
  • Place markers or circles on the ground so customers know where to stand when waiting or interacting with staff.
  • Design a shopping flow for the whole store (e.g. creating one-directional aisles with prominent signage and/or floor markings), where appropriate.
  • Install plexiglass/barriers, if possible, where there will be close contact between staff and customers, at service counters and cashiers.
  • Set-up portable barriers around employees when restocking (e.g. produce carts).
  • Consider assigning an employee to direct customers to the cashier as they become available.
  • Stagger the number of cashier stations, including at self-serve stations, open at any given time (e.g. every other station is used), where possible.

Purchases

  • Provide clean carry-out bags for purchased food and grocery products.
  • Customers that bring their own reusable bags or boxes should package their own purchases.
  • Encourage electronic payment by debit or credit card, and touchless payment, instead of pin pad use, where possible.
  • Limit the handling of credit cards and loyalty cards, wherever possible.
  • Consider using one cashier for cash payments.
  • Avoid using grocery dividers on conveyor belts at cashier stations, where possible. Consider single use disposable dividers or direct customers to leave a space.
  • Update return policies to prevent the transmission of COVID-19. This may include:
    • Eliminating the opportunity to return purchased goods (i.e. final sale only).
    • Cleaning and disinfecting hard-surfaced goods prior to placing them back onto the sales floor.
    • Storing soft-surface items (e.g. cloth) for a period of 3 – 7 days prior to resale.

Self-Service of Food or Beverage

  • Buffet-style or self-service of ready-to-eat and/or unpackaged bulk food are not permitted.
  • Self-serve beverages (e.g. soda, coffee) are also not permitted.
  • Staff may serve customers cafeteria style for take-away consumption, provided all public health measures outlined in this document are adhered to (e.g. physical distancing, one-way flow, and plexiglass barriers).
  • Pre-package bulk food items, where possible.
  • Gravity feed bins may be used but should be cleaned and disinfected frequently.
  • Food sampling must be served in a prepackaged format, for take-home consumption.

Music/Noise

  • Music played in the facility cannot exceed the decibel level at which normal conversation is possible.

Vulnerable Populations

  • Support vulnerable populations (e.g. seniors, people with underlying medical conditions) with access to dedicated store hours. Choose times at the start of the day, when the store is freshly cleaned for this shopping.
  • Consider offering online or telephone food and grocery orders with contactless delivery or curb side pickup services as alternatives to shopping in person.

Communication

  • Provide information to customers about store operations (e.g. public health measures, advance order options, curbside pickup).
  • Designate a contact person (e.g. supervisor) to respond to COVID-19 concerns from staff and customers.
  • Print and post signs in highly visible areas, including at entrances, service counters, cashiers, and washrooms as a reminder for everyone to practice public health measures:

Other Resources

Download this information as a PDF.

Further guidance for food premises is available on the Ontario Ministry of Health’s website.

COVID-19 Guidance for Restaurants, Bars and other Food Service Premises

The following guidance should be used by owners and operators of restaurants, bars, food trucks, concession stands and other food or drink establishments, to reduce the spread of COVID-19. Owners and operators are responsible for ensuring that their restaurant, bar or other food service premises is in compliance with all applicable legislative requirements under provincial and municipal law, including all emergency orders made under the Reopening Ontario (A Flexible Response to COVID-19) Act, 2020. As every restaurant, bar or other food service premises will be different, it is the responsibility of owners/operators to review their own policies, procedures, and site-specific operations, while ensuring that the appropriate infection prevention and control measures are implemented and maintained. As well, food premises must comply at all times with O. Reg. 493/17: Food Premises made under the Health Protection and Promotion Act.

The aim and purpose of this document is to assist businesses and organizations with information related to the Ontario Government’s reopening framework as well as Toronto Public Health requirements to reduce the spread of COVID-19. It is important to know that breaches of some of these directions will constitute offences under provincial regulations or other public health legal requirements. While we aim to provide relevant and timely information, no guarantee can be given as to the accuracy or completeness of any information provided. This guidance is not intended to nor does it provide legal advice and should not be relied upon or treated as legal advice. Users seeking legal advice should consult with a qualified legal professional.

More information about COVID-19 can be found in the Toronto Public Health (TPH) COVID-19 Fact Sheet.

Section 1: General Compliance Requirements (Shutdown Zone)

O. Reg. 82/20 requires the person responsible for a businesses or organization that is open to ensure that the business or organization operates in compliance with all applicable laws and regulations, including the requirements set out below:

Health Screening
  • Post signs at all entrances to the premises in a conspicuous location visible to the public to inform individuals on how to self-screen themselves for COVID-19 prior to entering the premises.
  • Actively screen every person who works at the business or organization before they enter the premises of the business or organization.
Masks and Face Coverings
  • All persons must wear a mask or face covering that covers their mouth, nose and chin during any period when they are in an indoor area.
  • Some exceptions apply, including children under the age of two, and people with medical conditions that make wearing a mask difficult.
    • Proof of an exemption is not required.

Other Requirements:

  • Toronto Bylaw 541-2020 also requires operators to:
    • Create a mask policy for their establishment.
    • Communicate this policy to employees and patrons.
    • Post signs at all entrances to the premises in high visibility areas containing the following text:
      • ALL PERSONS ENTERING OR REMAINING IN THESE PREMISES SHALL WEAR A MASK OR FACE COVERING WHICH COVERS THE NOSE, MOUTH AND CHIN AS REQUIRED UNDER CITY OF TORONTO BY-LAW 541-2020.
    • Train employees on the policy, including exemptions.
    • Train employees on how to communicate with, and accommodate people who may be exempt.
    • See Mask Bylaw Checklist and Sample Policy – available in: [PDF] and [Fillable PDF]
Personal Protective Equipment (PPE)
  • A person shall wear appropriate PPE that provides protection of their eyes, nose and mouth if, in the course of providing services, the person:
    • is required to come within two metres of another person who is not wearing a mask or face covering during any period when that person is in an indoor area; and
    • is not separated by plexiglass or some other impermeable barrier from a person described above.
Capacity Limits
 Limit the number of people in the place of business or facility so that:

  • members of the public are able to maintain a physical distance of at least two metres from every other person; and
  • the number of persons occupying any room that is open to the public does not exceed:
    • 25 per cent capacity of the particular room for discount and big box retailers.
      • This can be determined by taking the total square metres of floor space accessible to the public, not including shelving and store fixtures, dividing that number by 16 and rounding the result down to the nearest whole number.
    • 50 per cent capacity of the particular room for other stores that primarily sell food.
      • This can be determined by taking the total square metres of floor space accessible to the public, not including shelving and store fixtures, dividing that number by 8 and rounding the result down to the nearest whole number.
  • Post a sign in a location visible to the public (e.g. at entrances) that states the maximum capacity they are permitted to operate under.
Physical Distancing
  • Every person in the premises of a business or organization must maintain a physical distance of at least two metres from every other person, with the following exceptions:
    • where it is necessary to complete a transaction or to receive a service, if the member of the public wears a mask or face covering unless an exemption applies; or
    • when passing one another in a confined location, such as in a hallway or aisle, if the member of the public wears a mask or face covering (unless an exemption applies).
Entrances and Managing Lines
  • Ensure that patrons lining up or congregating outside the business or place:
    • maintain at least two metres physical distancing from other groups of people, and
    • wear a mask or face covering, unless entitled to an exemption.
Safety Plan
  • Prepare a safety plan, which:
    • describes measures/procedures that have been or will be implemented in the business, place, facility or establishment to reduce the spread of COVID-19;
    • includes measures for screening, physical distancing, masks, cleaning, disinfecting and PPE;
    • is in writing and made available to any person for review, upon request; and
    • is posted in a conspicuous place where it is likely to come to the attention of those working or attending the location.
  • See COVID-19 Safety Plan Checklist available in: [PDF] and [Fillable PDF] and Instructions for Completing the COVID-19 Safety Plan Checklist for more information.
Sale and Service of Alcohol
  • The person responsible for a business or place that is open where alcohol is sold or served under a licence or special occasion permit shall ensure that:
    • alcohol is sold or served only between 9 a.m. and 9 p.m.; and
    • no consumption of alcohol is permitted in the business or place between the hours of 10 p.m. and 9 a.m.
  • The conditions set out above do not apply with respect to take-out and delivery where alcohol may be sold:
    • for removal from the premises by a patron between 9 a.m. and 11 p.m., and
    • for delivery between 9 a.m. and 11 p.m.
Cleaning and Disinfecting
  • Ensure the following are cleaned and disinfected as frequently as is necessary to maintain a sanitary condition:
    • washrooms, locker rooms, change rooms, showers or similar amenities made available to the public; and
    • equipment that is rented to, provided to, or provided for the use of members of the public.
      • Applies to computers, electronics and other machines or devices that members of the public are permitted to operate.

Section 2: Additional Requirements (Shutdown Zone)

Restaurants, bars, food trucks, concession stands and other food or drink establishments may open only if they meet the following conditions, as set out in O. Reg. 82/20:

Prohibition of Indoor and Outdoor Dining
  • Restaurants, bars, food trucks, concession stands and other food or drink establishments may open only for the purpose of providing take-out, drive-through or delivery service.
  • Nightclubs and strip clubs may open solely as food or drink establishments only for the purpose of providing take-out, drive-through or delivery service.
Indoor Dining
  • Indoor dining is allowed only at food establishments in the following settings if the conditions set out in O. Reg. 82/20 and O. Reg. 263/20 are met:
    • hospitals;
    • airports; or
    • within a business or place where the only patrons permitted at the establishment are persons who perform work for the business or place in which the establishment is located.
Shopping Malls
  • Any interior dining spaces inside the shopping mall, including any tables and seating in food courts, must be closed.

Section 3: Strategies for Meeting and/or Enhancing Compliance

The following strategies are offered to assist restaurants, bars, food trucks, concession stands and other food or drink establishments in meeting and/or enhancing compliance with the requirements set out in Sections 1 and 2 of this document.

Measures for all Workplaces, Businesses and Organizations

Review the Guidance for Employers on Preventing COVID-19 in the Workplace to plan and implement protocols to keep staff and customers safe. Operators should also consider the following:

  • Health screening for staff and patrons
    • Anyone with symptoms of COVID-19, who has been in contact with a person with COVID-19, or has traveled outside of Canada in the last 14 days, should not enter the establishment.
  • Cleaning and disinfection
  • Develop enhanced environmental cleaning and disinfection policies and procedures.
  • Clean and disinfect high-touch surfaces at least twice a day, and more frequently as needed.
  • Menus in the form of menu-boards, chalkboards, online from customers’ mobile devices, or single-use paper menus are preferred. Reusable menus must be cleaned and disinfected between uses.
  • For cleaning and sanitizing food contract surfaces, equipment and utensils, follow standards prescribed in Reg. 493/17: Food Premises. The Province has also provided additional COVID-19 guidance for food premises.
  • Managing COVID-19 in the workplace
    • Employers must immediately notify Toronto Public Health at 416-338-7600 as soon as they become aware of two or more people who test positive for COVID-19 within a 14-day interval in connection with their workplace premises, as per Toronto Public Health Instructions for Workplaces.
    • In the event that a case of COVID-19 is reported in a staff member or customer, it is not necessary for the establishment to discard any food that they may have been in contact with.
    • See guidance document for more information.
Staff Training
  • Educate staff on the proper use of masks/face coverings. They should change masks when moist or dirty, but in areas away from customers (e.g. lunch room, private office).
  • More information on use of non-medical masks or face coverings can be found here.
  • Discourage staff from gathering together in the lunchroom or common areas.
  • Educate staff on hand hygiene and respiratory etiquette:
    • Wash hands frequently with liquid soap and warm water for at least 15 seconds, or use hand sanitizer (70-90% alcohol concentration) if water and soap is not available.
    • Cover cough or sneeze with the elbow or a tissue. Immediately throw the tissue in the garbage and wash hands.
  • Educate staff on the proper use of gloves. If staff use gloves, it is important to change them every hour, or more often, as necessary.
    • Hands should be washed and/or sanitized between changes.
    • Remove gloves when changing tasks.
    • When gloves are removed, new gloves must be used each time.
  • Encourage staff to download the COVID Alert app so they can be notified directly if they have been in close contact with someone who was contagious with COVID-19.
Entrances and Managing Lines
  • Use visual markers, stickers or pylons to encourage physical distancing while waiting outside.
  • Position an employee at the entrance to control customer entry.
  • Stagger customer entry to prevent crowding.
  • Monitor the number of customers entering and leaving.
  • Once the capacity limit is reached, allow one customer in for every customer that leaves.
  • Make alcohol-based hand sanitizer (70-90% alcohol concentration) available for use by the entrance.
Physical Distancing
  • Remind customers and staff to maintain a physical distance of at least two metres from those outside their household.
  • Post physical distancing signs at all entrances, service counters, and cashiers.
  • Place markers or circles on the ground so customers know where to stand when waiting or interacting with staff.
  • Design a walking flow for the establishment (e.g. creating one-directional aisles with prominent signage and/or floor markings), where appropriate.
  • Install plexiglass/barriers, if possible, where there will be close contact between staff and customers, at service counters and cashiers.
  • Rearrange equipment and/or processes in the kitchen and other areas used by staff so that at least a two metre distance can be achieved at all times.
  • After placing a take-out order, encourage customers to wait at a distance until their food is ready.
    • Consider implementing an order numbering system to identify orders for pick-up.
    • Leave orders on the counter or set-up a side table for the customer to pick it up without contact.
Protection of Food, Packaging and Utensils
  • There is currently no evidence of COVID-19 being transmitted through food. However, food should be protected from contamination at all times, as outlined in Reg. 493/17: Food Premises.
  • Provide individually wrapped or pre-packaged disposable utensils (i.e. forks, knifes, spoons).
  • Do not provide squeeze bottles or open communal containers for customer use.
    • Use individual packets or pre-portioned containers for condiments (e.g. ketchup, mustard, mayonnaise).
    • Alternatively, employees can apply condiments as per the customer’s choice.
Self-Service of Food or Beverage
  • Buffet-style or self-service of ready-to-eat food are not permitted.
  • Self-serve beverages (e.g. soda, coffee) are also not permitted.
  • Staff may serve customers cafeteria style, provided all public health measures outlined in this document are adhered to (e.g. physical distancing, one-way flow, and plexiglass barriers).
Food Trucks and Other Mobile Food Premises
  • Avoid parking in the same lot or in close proximity to other mobile food premises.
  • Assign an employee to actively monitor the line-up to prevent crowding.
  • If crowds develop or physical distancing cannot be maintained, the operator should close down or move their premises to another location.
Deliveries
  • Implement contactless delivery practices where possible. Contactless deliveries allow staff to leave a delivery at a doorstep, and move back to a distance of at least two metres while verifying receipt of the delivery with the person receiving the delivery.
  • Encourage customers to complete their transactions electronically (e.g. pre-payment in an app or over the phone). This eliminates the need for close contact between staff and the person receiving the delivery.
  • Delivery staff should keep interactions brief, maintain physical distancing as much as possible, wear a mask or face covering, and sanitize their hands after each delivery.
  • Avoid customer handling of mobile payment terminals and pens, where possible. Clean and disinfect these items if shared with a delivery recipient after each use.
Communication
  • Provide information to customers about business operations (e.g. public health measures, advance order options, curbside pickup).
  • Designate a contact person (e.g. supervisor) to respond to COVID-19 concerns from staff and customers.
  • Print and post signs in highly visible areas, including at entrances, service counters, cashiers, and washrooms as a reminder for everyone to practice public health measures:
Other Resources

Download this information as a PDF.

Resources:

COVID-19 Guidance for Student Nutrition Programs

Student nutrition programs (SNPs) provide nutritious meals and snacks to students to give them the nutrients and energy they need to be ready to learn. During the COVID-19 pandemic, it is important that SNPs continue to offer access to safe, adequate and nutritious food during the school day, as outlined in the Nutrition Guidelines for Student Nutrition Programs.

The following interim guidance is to support SNP volunteer coordinators, parents, community members and staff operate an SNP, and to reduce the spread of COVID-19. SNPs must operate in accordance with all emergency orders made under the Reopening Ontario (A Flexible Response to COVID-19) Act, 2020, in addition to Ontario Regulation 493/17 – Food Premises. As every SNP site will be different, it is the responsibility of SNP volunteer coordinators to review their own policies, procedures, and site-specific operations, while ensuring that the appropriate infection prevention and control measures are implemented and maintained.

More information about COVID-19 can be found in the Toronto Public Health (TPH) COVID-19 Fact Sheet.

Before Re-opening

Review Information on:
  • The mask or face covering policy for the particular SNP site (e.g. school, community centre).
  • The proper use of masks/face coverings.
    • Go to a private area away from others (e.g. private office) to change masks when moist or dirty.
    • More information on the use of masks or face coverings can be found here.
  • Hand hygiene and respiratory etiquette:
    • When preparing food, wash hands frequently with liquid soap and warm water for at least 15 seconds.
    • Cover coughs or sneezes with the elbow or a tissue. Immediately throw the tissue in the garbage and wash hands.
  • The proper use of gloves. Glove use is not essential, but if used, it is important to change them every hour, or more often, as necessary.
    • Hands should be washed and/or sanitized between changes.
    • Remove gloves when changing tasks.
    • When gloves are removed, new gloves must be used each time. Do not wear used gloves.
  • The COVID Alert app, so you can be notified directly if you have been in close contact with someone who was contagious with COVID-19.
Prepare the Physical Space
  • Check the condition of all food and discard expired or otherwise unfit products.
  • Wash, rinse and sanitize all food contact surfaces, equipment and utensils.
  • Ensure hand washing stations are functional and provided with adequate supplies.
  • Clean and disinfect all non-food contact surfaces, including high-touch areas such as door handles and equipment knobs. Refer to section on cleaning and disinfecting.
  • Check thoroughly for signs of pest activity.
  • Clean, sanitize and ensure all hot and cold holding facilities/equipment are functional, where applicable.
  • Ensure dishwashing machines are functioning properly, where applicable.
  • Ensure adequate amounts of sanitizers and detergents are available for manual dishwashing.
  • Plan and modify the layout of the SNP areas (e.g. rearrange equipment or processes) to ensure enough space is provided such that all persons can maintain a physical distance of two metres (six feet) between each other.
    • To calculate the maximum number of people permitted in a SNP area at any one time, assume one person per two metres square (43 square feet) of available floor space.
    • Post signage at the entrance to the SNP area indicating the maximum number of persons that can be permitted at any one time.
    • Design a flow of traffic that encourages one-way movement with visible signage and/or floor markings.
  • Provide physical cues or guides for people by placing markers such as tape or stickers, every two metres (six feet), where appropriate (e.g. food pick-up areas).
  • Follow enhanced environmental cleaning and disinfection policies and procedures for the site that the SNP is operating at (e.g. school, community centre), including approved chemicals, if applicable.
  • Download, print and post signs in highly visible locations in the SNP area(s) to raise awareness about health and safety measures that can help prevent the spread of COVID-19 such as:

*Note: SNPs should use the appropriate poster designated by the site where it operates.

During Active Operation

Health Screening and Attendance
  • Ensure all staff/volunteers complete a health screening questionnaire before each shift. The questions can be completed online, or on paper. Follow the health screening requirements for the designated SNP site (e.g. school, community centre), where applicable.
  • Adjust hours and shifts to reduce the number of people in the SNP area at any one time.
  • Instruct staff/volunteers to report any illness to the site authority (e.g. school principal).
  • If staff/volunteers become ill with symptoms of COVID-19 while at the SNP site, they should inform the site authority immediately, and then go home right away and self-isolate. Instruct them to call Telehealth at 1-866-797-0000, a health care provider, or an Assessment Centre to get tested.
  • In general, individuals can return to the SNP site 14 days after their symptoms began if they had COVID-19.
  • There are no clearance tests required for staff/volunteers to return to the SNP site.
  • For other illnesses, or if staff/volunteers tested negative for COVID-19, they should not attend the SNP site until they are symptom-free for at least 24 hours.
Physical Distancing
  • Physical distancing refers to the practice of avoiding close contact by keeping a distance of two metres (six feet) from others.
  • Arrange, mark and/or assign workstations to ensure a minimum two metres/six feet distance between people in the SNP space.
  • Designate and manage entry and exit points to maintain physical distancing.
  • Avoid having people gather in the SNP areas.
  • Physical distancing should be maintained when accepting deliveries from suppliers and dropping off and picking up bins/trays.
    • Schedule times with individuals to pick up/drop-off items.
    • Stagger arrivals to reduce congestion, where possible.
  • Monitor and manage possible student lines outside and within the SNP area(s).
    • Place visual markers every two metres (six feet) apart (e.g. stickers/tape on the floor, pylons, signs) to encourage physical distancing and guide volunteers, staff and students.
    • Request that volunteers, staff and students come one at a time to and pick-up their bins/trays.
Hand Hygiene and Respiratory Etiquette
  • Wash hands thoroughly with liquid soap and warm water for at least 15 seconds.
    • Direct staff and volunteers to wash their hands frequently when handling and preparing food.
    • Remember to avoid touching your face, nose and mouth with unwashed hands.
    • Hand sanitizers are not a replacement for washing your hands with soap and water, and should not be used in the food preparation area by food handlers when handling or preparing food.
  • Cover coughs or sneezes with a tissue. If you don’t have a tissue, sneeze or cough into your sleeve.
  • Monitor supplies to ensure adequate amounts of liquid soap, paper towel (air dryer if paper towels are not available), tissues and waste containers with lined plastic bags.
Food Safety and COVID-19
  • The risk of spreading the COVID-19 virus through food is thought to be low.
  • There is currently no evidence of COVID-19 being transmitted through food or food packaging. However, food should be protected from contamination at all times, as outlined in Ontario Regulation 493/17 – Food Premises.
  • Ensure good food safety practices, in addition to the infection prevention and control measures outlined in this document, are followed when handling, preparing, transporting and serving food.
Preparing and Handling Food
  • Food handling outside of the food preparation area should be minimized as much as possible.
  • Hand contact should be minimized where possible by using utensils, especially when handling ready-to-eat foods, such as cut apples, carrots and cucumbers.
  • Pre-portion food items, where possible, such as individually packaging food items in containers or wrapping, before transporting to the area where it will be served.
  • If it is not feasible to pre-portion food in advance, food can be portioned in the serving area as long as the practice of minimizing food handling is followed.
    • For example, a teacher could portion food items, such as crackers or baby carrots, onto individual plates prior to service from a larger box/bag. Teachers must wash their hands prior to food handling and utensils should be used, where possible.
    • Only one person should use a serving utensil.
  • Food items such as whole fruits (e.g. apples, bananas, clementines) and grain products (e.g. muffins, crackers) do not need to be individually wrapped provided they are transported and served in a manner to prevent contamination.
  • Food items can be put together in one container (e.g. paper or plastic bag) for each student, or each item can be available for students to take from its own bin/tray.
    • For example, if the meal includes a granola bar, a carton of milk, and a banana, these items can be packaged together into one bag and put into a bin OR each item could be put into a separate bin/tray.
  • Depending on the food items, the use of trays are preferred over bins (e.g. loose apples) to allow for easier selection of food by students and minimizing hand contact.
Transporting Food
  • Bins or trays can be used to transport snacks and meals, provided all food is protected from contamination (e.g. food grade plastic/paper wrap, containers with covers, prepackaged foods).
  • Before food bins or trays are picked up from the food preparation area, staff/volunteers/students should wash their hands with soap and water, or use alcohol-based hand sanitizer (70-90% alcohol concentration) if their hands are not visibly dirty, and be instructed not to touch the food in their bins/trays.
  • Bins and trays for food must be washed, rinsed and sanitized after each use, and when visibly dirty, whichever is more frequent.
    • If a bin or tray is stored in an area where people can touch it over a period of a day or week (e.g. outside a classroom), the bin/trays should be washed, rinsed and sanitized every day.
Serving Food
  • When serving food, hand contact should be minimized by using utensils, especially when handling unwrapped foods.
  • Grab-and go-formats are preferred.
    • For example, food items can be put together in one container (e.g. paper or plastic bag) for each student, or each item can be available for students to take from its own bin/tray.
    • Students should either wash their hands with soap and water, or use hand sanitizer, if their hands are not visibly dirty, prior to selecting and eating food.
    • Students should select and touch only the food they are taking.
    • Common utensils should not be used.
  • Buffet-style or self-service of food or drink, where students are able to select from unpackaged or prepared food (e.g. passing around a tray with common utensils to serve yourself) is currently not permitted.
  • A teacher can portion and/or serve food items onto individual plates prior to service. Teachers must wash their hands with soap and water prior to food handling, and utensils should be used, where possible.
    • Teachers may use a barrier (e.g. paper towel), in place of a utensil to serve food to students (e.g. apples, bananas).
Attendance Records and Contact Tracing
  • Keep a log of when and where volunteers worked, with contact information (i.e. name and phone number or email address), in case it is required for contact tracing by Toronto Public Health.
  • Toronto Public Health will use this list to help with contact tracing efforts in the event that a person tests positive or an outbreak is identified.
  • Protect the personal information you collect (e.g. locked drawer/office).
  • Keep records for 30 days, and then destroy the information (i.e. shred/delete).
  • Call us at 416-338-7600 if you have been notified that a staff or volunteer has tested positive and/or you have concerns that others may have been exposed while at the SNP.
Cleaning and Disinfecting
  • Maintain a log to track cleaning and disinfecting activities.
  • Clean and disinfect high touch, non-food contact surfaces, at least twice per day, and when visibly dirty (g. light switches, door knobs, hand rails, tables).
  • Review Public Health Ontario’s Cleaning and Disinfection for Public Settings fact sheet.
  • For washing, rinsing and sanitizing food contract surfaces, equipment and utensils, follow requirements in Ontario Regulation 493/17 – Food Premises. The province has also provided additional COVID-19 guidance for food premises.

Other Resources

Download this information as a PDF (also available in French).

Learn more about student nutrition programs (also available in French).