Food safety in school programs

Safe food practices in before-after school programs and child nourishment programs.

On January 1, 2020, amendments were made to the Ontario Food Premises Regulation 493/17 to reduce burden and increase flexibility for programs that prepare or serve low-risk or pre-packaged, ready-to-eat foods only.

Low-risk food - food that is not potentially hazardous (i.e., does not require time and temperature control).
Ready-to-eat food - food not requiring any additional processing steps prior to consumption.
Pre-packaged food - food that is packaged at a premises other than the premises (program) at which it is being offered or served.
Examples of low-risk foods (including ready-to-eat, prepackaged foods) are whole vegetables and fruit (apples, clementines, mini cucumbers, snap peas), whole grain foods (whole wheat bread, bagels, muffins and baked goods made with whole grains and with no custard), whole grain granola or cereal type bars, single serve yogurt or hard cheeses, unsweetened applesauce, or fruit cups.
High-risk food – food that is potentially hazardous (i.e., require time and temperature control). Examples include meats, eggs, poultry, dairy, fish etc.

General practices

All areas associated with the program must always be kept in a sanitary condition.
All equipment and utensils being used for the program must be kept in good repair.
The floors, walls, and ceilings of the program area(s) where food is prepared, transported or served must be kept clean and in good repair.
All facilities and areas associated with the program must be protected against pest entry and free from conditions which can harbour pests.

Hand washing facilities

Handwashing is mandatory to prevent contamination of food or food areas. Alcohol-based sanitizers is not a substitute for handwashing.

Programs serving low-risk or pre-packaged foods only do not require a designated handwashing sink in the food preparation area. However, hand washing is still mandatory to prevent contamination of food or food areas. Food handlers can use an available handwashing sink (i.e., in a staffroom) that has a constant supply of hot and cold running water, and paper towels and liquid soap in a dispenser.

Programs preparing and handling or serving high-risk foods require a designated handwashing sink in all food preparation areas. The handwashing sink must be fully plumbed with hot and cold running water and drained to remove wastewater. A supply of liquid soap and paper towels in dispensers are required at the handwashing sinks.

Dishwashing

Programs serving only low-risk or pre-packagedfoods are not required to have a 2- or 3- compartment sink or a commercial dishwasher in the food preparation area. However, all utensils used to prepare food must be properly cleaned and sanitized.

All utensils must be cleaned and sanitized after use by using a domestic dishwasher, or at least two separate one-compartment sinks if the program uses only single-use (disposable) eating utensils.
3 separate one-compartment sinks are required for dishwashing if the program uses reusable eating utensils.

If an adequate number of sinks are not available, clean and rinse utensils in a separate sink from handwashing or ensure the sink is thoroughly cleaned and sanitized prior to dishwashing.

The sanitizing step must be performed in a second or third sink which can be substituted with a dishwash container or bin to complete the sanitizing step.

Programs serving high-risk foods are required to use a 2 or 3 compartment sink or a commercial-type dishwasher.

2-compartment dishwashing sink is sufficient if using only single-use eating utensils (e.g., disposable cups, plates, forks, spoons etc.).
3-compartment dishwashing sink is requiredwhen using reusable eating utensils (e.g., reusable cups, plates, forks, spoons etc.).
Commercial-type dishwashers must be equipped with working temperature gauges.

Cleaning and sanitizing

All surfaces and equipment that come in contact with food must be cleaned and sanitized after use or as often as necessary to maintain such surfaces in a sanitary condition.

Chlorine, iodine, or quaternary ammonium are required to be used for sanitizing food contact surfaces in accordance with the Ontario Food Premises Regulation 493/17.

Other sanitizing chemicals can be used if the following requirements are met:

Approved by Health Canada, the Canadian Food Inspection Agency or the medical officer of health for the intended purpose.
Staff must follow the manufacturer’s instructions for use.
Test reagent must be available to determine concentration.

Food handling

All food prepared and served by the program must be obtained from an approved, inspected source.
All food must be prepared and served in a manner to ensure that it is safe to eat.
All food must be stored and transported in a manner to protect the food from contamination and adulteration.
Keep food off the floor and separate in a clean, dry and pest free storage area.
Write the date on all food when you store them and use the older food first.
Ensure fresh and pre-packaged food is not mouldy or stale regardless of the best before date. Best before dates give information about freshness and are not the same as the expiry date.
Ensure vegetables and fruit are not spoiled and rinse under cold running tap water before serving.
Do not serve food from a dented can or from a package that is broken or leaking.
Avoid keeping potentially hazardous food in the danger zone between 4°C (40° F) to 60°C (140°F).
All potentially hazardous food must be transported, stored, displayed, and maintained so the internal temperature of cold food is 4°C/40°F or lower, or the internal temperature of hot food is 60°C/140°F or greater.
All refrigerators must have sufficient storage space to avoid overcrowding of food. Refrigerators must be able to maintain food at an internal temperature of 4° C (40° F) or below.
All refrigerators must have a thermometer that can be easily seen and is accurate.

Food Handler Certification

Programs preparing or serving low-risk foods (including ready-to-eat, pre-packaged foods) are not required to have a certified food handler onsite but is recommended.
Programs preparing and handling or serving high-risk foods are required to have at least one certified food handler on-site when program is operating.