Food premises that prepare and serve low risk foods* and/or serve prepackaged food items are now exempt from having designated hand washing stations, commercial dishwashing equipment and are no longer required to have a certified food handler onsite at all times.
*Low risk food is food that is not capable of supporting the growth of infectious or toxigenic organisms. Low risk foods do not require specific time and temperature control.
Examples of low risk foods:
- Whole fruit and vegetables (e.g. apples, pears, bananas, oranges, baby carrots, grape tomatoes)
- Vegetables and fruit cut into pieces and individually packaged
- Single serve yogurt cups and tubes
- Cheese strings
- Granola or cereal bar (with less than 8g sugar/no chocolate)
- Individually packaged or pre-portioned cold cereal (with less than 8g sugar, with whole grain, whole wheat, or bran as the first ingredient)
- Sliced bagel, toast, English muffin
- Pre-boiled, peeled, pre-packaged hard boiled eggs
More examples can be found in this Student Nutrition Program Supplemental Guide.
Preparing and serving low risk foods:
When preparing and serving low risk foods, it is important to continue following food safety best practices to protect individuals from foodborne illness and maintain health and well-being:
- Handwashing is required prior to handling food. Handwashing can be done at any available sink provided it is supplied with liquid soap and paper towel or air dryer.
- Cleaning and sanitizing dishes and utensils after each use is required by using a domestic dishwasher, two-sink or three sink methods. If the proper number of sinks is not available, substituting the second or third sink may be an option. Speak with a public health inspector to discuss further.
- It is recommended that an internal food safety training program, or procedures are developed to ensure that all staff and volunteers are provided with food safety knowledge
Food premises that prepare and serve foods that are higher risk for foodborne illness continue to be subject to all aspects of the Ontario Food Premises Regulations.