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Schools

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Food Safety in Schools

When food is made available at schools, the school is considered a food premise and must comply with the Ontario’s Health Protection and Promotion Act, Food Premises Regulation (O. Reg 493/17). Ensuring food safety is especially important in schools, as children are at a higher risk of acquiring a foodborne illness.

Key requirements of the Ontario Food Premises Regulation

The Regulation includes minimum requirements for food temperatures, food handling, sanitation, dishwashing and personal hygiene practices.

 

The owner/operator of a food premise must inform the health unit of their intent to open by submitting a food premise commencement-notification form. 

  • The school board is the “owner” of all food premises within school board buildings.
  • The “operator” for each food premises varies: Third-party food service providers are considered separate food premises and act as their own operators. The principal at each school is the operator of all other food premises within that school.

Schools  must comply with the Ontario Food Premises Regulation when they operate as a food premise. This may include: 

  • A regular food premise when food or milk is provided on an ongoing basis. Examples include, but are not limited to, cafeteria services, high school hospitality programs, student nutrition programs (SNPs) and tuck shops. 
  • A temporary food premise (special event open to the public) when food is provided to the community during  a short-term event. Examples include sporting events, school BBQs, and bake sales.
  • A temporary food premise (special event with invited guests) when food or milk is provided to a specific group of students, staff and/or families for a short-term event.  Examples include school gardening initiatives, school-wide celebrations, bake sales, and lunch programs (milk program, pizza day).

The Food Premises Regulation does not apply when food is provided in small quantities within a classroom. Examples include classroom celebrations or tasting a small amount of a plant grown in science class.

Scenario 1: Are schools allowed to offer diversity, equity and inclusion activities where families prepare food at home and bring it into the school or classroom for sharing?

Answer: Yes, this is allowed because it is a private celebration or activity within the school or classroom with invited guests or students. 

Schools that prepare and serve low risk foods* and/or serve prepackaged food items are exempt from having designated hand washing stations, commercial dishwashing equipment and are not required to have a certified food handler onsite during every hour of operation.

Examples of low-risk foods:

  • Whole fruits and vegetables such as apples, pears, bananas, oranges, baby carrots, grape and  tomatoes.
  • Vegetables and fruits cut into pieces and individually packaged
  • Single-serve yogurt cups and tubes
  • Cheese strings
  • Granola or cereal bar (with less than 8g sugar and 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 bagels, toast, English muffins
  • Pre-boiled, peeled and pre-packaged hard boiled eggs

More examples can be found in this Student Nutrition Program Supplemental Guidance

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 an air dryer.
  • Cleaning and sanitizing dishes and utensils after each use is required using a domestic dishwasher, two-sink or three-sink method. If the required sink setup is not available, contact a public health inspector to discuss acceptable options.
  • 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

Schools 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.

Part IV of the Food Premises Regulation describes the specific requirements for ensuring a clean and safe environment for food preparation and consumption such as:

  • Types and concentrations of sanitizing products and chemicals
  • Facilities and equipment requirements, e.g., handwashing sinks
  • Specifications for dish-washing and mechanical dishwashers.

Scenario 2: What kind of residential dishwasher is appropriate for my school? 

Answer: If school is using a residential dishwasher no more than twice a day, an NSF/ANSI Standard 184 Certified residential dishwasher is permitted. Contact your public health inspector  for review and approval.

Scenario 3: Our school would like to make grilled cheese sandwiches and cooked eggs for the Student Nutrition Program.  What facilities do we need?

Answer: This depends on whether disposable or multi-use dishes are used.   

If disposable dishes are used, a separate hand washing sink and a two-compartment sink for dishwashing are required. 

If multi-use dishes (cups, plates, cutlery) are used, a separate hand washing sink and a three-compartment sink for dishwashing are required. As noted above, an NSF/ANSI Standard 184 Certified residential dishwasher can be used in both scenarios instead of the dishwashing sinks. 
The owner/operator of a food premises must keep records of pest control measures conducted within the school, including any actions taken by third-party operators. 

One Certified Food Handler is required onsite during the hours of operation for schools operating food cafeteria services, high school hospitality programs, SNPs serving high-risk foods and/or special events open to the public. Schools that prepare and serve low-risk foods* and/or serve prepackaged food items do not need a Certified Food Handler onsite.

To become a Certified Food Handler, an Ontario Ministry of Health- approved Food Handler Certification training course must be completed (requires a 70% pass on the training exam). A Food Handler Certificate will be issued and is valid in Ontario for five years. 

Safe Food Handling Training for Student Nutrition Program

The Safe Food Handling Training Course for Student Nutrition Programs has been specifically developed for volunteers supporting breakfast, morning meal and lunch programs and has been recognized by the Ministry of Health to be acceptable at all school sites offering student nutrition programs. The training is not approved for other settings such as school cafeterias or teaching programs.

For all other types of food programming or services in schools, a list of approved Food Handler Training can be found on the Ministry of Health website: https://www.ontario.ca/page/food-handler-training-and-certification.

The health unit has resources to help your school plan safe and successful events: 

Schools may require a permit for some special events.

Scenario 4: Our school is having an event where food will be prepared on site (BBQ, turkey dinner, baked goods).  This event is open to students, staff and invited parents/guardians only. Do we need a special event permit?

Answer: No, the school does not need a special event permit. However, safe food handling practices apply.

Scenario 5: The same circumstances as Scenario 4 apply, however, the event is open to the general public.

Answer: A special event permit is required because the event is open to the public.

Scenario 6: We purchase prepared foods from a local restaurant and serve them to staff, students parents/guardians and the public.

Answer: A special event permit is required because the event is open to the public

The health unit has a responsibility to inspect all food premises in Simcoe County and the District of Muskoka. All schools operating as food cafeteria services, high school hospitality programs, and Student Nutrition Programs serving high-risk foods will be inspected one to three times calendar year. 

During the first annual inspection, a risk assessment will be conducted. Additional inspections will be scheduled based on the risk assigned. Factors that determine risk categories include the types of food being served and the steps involved in preparation.

  • Low risk - inspection once every two years
  • Moderate risk - inspected twice annually
  • High risk - inspected three times annually.

The results of food safety inspections will be reviewed and discussed with the school principal (or designate) and a copy of the written report will be provided at the time of inspection. 

Results of food safety inspections are also available for public access through Inspection Connection.

For more information or support, contact your local School Health public health nurse. You can also contact the health unit at 705 721-7520 or 1-877-721-7520 or complete our secure online Request for Service Form.

Updated November 6, 2026