General:

Sale and service of food items in both indoor and outdoor common areas of the College are subject to regulations under the Ontario Health Protection and Promotion Act and the City of Toronto by-laws.

This applies to both retail outlets as well as catered events. When services are provided by an on campus food supplier, event organizers can rely on the various food safety inspection agencies to ensure that the supplier meets the statutory requirements for safe food handling.

When using non campus food suppliers, event sponsors are responsible for ensuring that the applicable food handling statutes for which the University of Toronto Scarborough is accountable are met.

In most instances, food prepared at home may not be sold or served to the public. Food sold on campus must be obtained from a licensed and inspected food service facility.

Minimum Requirements:

The following points are standards which City of Toronto Public Health requires for compliance with food handling regulations. Specific requirements may vary according to the nature of the foods being served, the duration of the event and the event location.

Food Protection and Storage

• All foods must be protected from contamination at all times using such items as plastic wrap, aluminum foil, lids and/or sneeze guards.
• Food must be stored at least 15 cm (6”) off the ground.
• Cold food must be kept at 4 degrees C (40 degrees F) or lower. Hot food must be kept at 60 degrees C (140 degrees F) or higher. Equipment that may be used to meet these requirements include chaffing dishes, ice pans, holding cabinets or ice chests.
• Maintaining safe temperatures includes times when food is being transported to the event from the source.

Food Service

• Utensils i.e., tong, spoons, ladles and spatulas must be used to handle and serve the food. Toronto Public Health recommends having 2 wrapped sets of utensils as back up in case of contamination.
• Condiments must be in single serving packages.
• With the exception of BBQ events where frozen pre-cooked foods are served, food preparation and cooking may not take place on site.

Hygiene

Food handlers must have hair confined in a net or hat

• Hands must be washed after
• Handling food
• Sneezing or coughing
• Touching something that is contaminated
• Using the washroom
• Handling money

Gloves must be worn if a food handler has an open cut or wound on their hand.

If gloves are used:

• They must be replaced after each task
• Gloves are stored to protect from contamination
• Hands must be properly washed before putting on gloves or removing gloves.