Food Safety Guidelines for School Programs

To ensure the safety of foods offered to students, follow these requirements:

Food supply:

• All foods served must come from an approved source.
• Home prepared foods cannot be served.

Food storage:

• All foods must be stored at least 15 cm (6 inches) off the floor. Foods must be wrapped, or kept in covered containers.
• Refrigerators are required for storing high risk foods such as meat, eggs and dairy products. An accurate thermometer must be provided in each refrigerator. Check temperatures daily to ensure that foods are kept at 4°C (40°F) or colder.

Hand washing:

• A separate hand washing sink must be provided if there is any type of food preparation. The hand washing sink must be conveniently located within the food preparation area.
• The hand washing sink must have:
  • hot and cold running water,
  • soap in a dispenser, and
  • paper towels in a dispenser.

Hands must be washed before preparing food, after sneezing or coughing, and after using the washroom.

Always encourage children to wash their hands before eating.

Dishwashing

Options:

• Two compartment sink, if using single service disposable dishes and utensils for eating.
• Three compartment sink, if using reusable dishes and utensils for eating.
• A dishwasher meeting the requirements of Ontario Regulation 562, section 77.

Methods:

Two compartment sink

• Wash with detergent and hot water
• Rinse under running water 
• Sanitize in the second sink
• Air dry on a drain rack

Three compartment sink

• Wash with detergent and hot water
• Rinse in the second sink in clean, warm water (no lower than 43°C or 109°F)
• Sanitize in the third sink
• Air dry on a drain rack

Sanitizers

• Chlorine solution (100 ppm concentration for a 45 second contact time).
• Quaternary Ammonium (200 ppm concentration for a 45 second contact time).
• Iodine (25 ppm concentration for a 45 second contact time).
• Test kits must be provided to verify the sanitizer concentration.
• Ensure all chemicals are stored away from food and out of reach of children.

Cooking, cooling and reheating:

• Prepare foods as close to serving time as possible.
• Cook high risk foods to the correct temperature and use a thermometer to check:
  • food mixtures, poultry products, ground poultry (74°C or 165°F),
  • whole poultry (82°C or 180°F), and
  • pork, ground beef (71°C or 160°F).
• Keep cold foods COLD at 4°C (or 40°F) or colder.
• Reheat foods quickly to the original cooked temperature.
• Keep hot foods HOT at 60°C (140°F) or hotter.
• Cool foods quickly.

What type of food preparation and service can I do from this school kitchen?