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revised March 07, 2012

Environmental Health

Protecting the public's health through risk assessment, enforcing standards, education and advocacy

Food

Food Safety at special events and farmers' markets

Special event checklist

Food and servers

  • Make sure meat, poultry, dairy and egg products are from an approved inspected source and not directly from the farm.
  • Wear clean outer garments and aprons at all times while handling and preparing foods.
  • Use hairnets, caps or other restrains at all times while handling food.
  • Do not eat, drink or smoke in the food preparation areas.

Safe temperatures

  • While you are transporting, storing and displaying hazardous foods: hot foods must be greater than 60°C (140°F) and cold foods must be less than 4°C (40°F).
  • Check hazardous foods with food probe thermometers.
  • Use thermometers for each cooler/refrigerator/freezer.

Protection from contamination

  • Cover food with lids, plastic wrap, aluminum foil, sneeze guards, etc.
  • Keep food off the ground.
  • Use serving utensils (e.g., serving spoons, tongs, spatulas, etc.) to minimize direct contact with food. Have a backup supply of utensils in case you are unable to sanitize utensils on site.
  • Single service eating utensils are encouraged.

Safe water

  • Keep a potable water supply for hand-washing, food preparation and equipment cleaning.
  • Store waste water in leak-proof containers/tanks.
  • Keep ice containers with an unbreakable ice scoop (stored separately).

Cleaning

  • Keep a supply of detergent, bleach/sanitizer, and wiping cloths/sponges for cleaning and sanitizing food preparation and service areas.
  • Ensure you have an adequate supply of garbage bags.
  • Stock dispensers with liquid soap and keep a supply of paper towels for hand-washing.

Amended Based on the Toronto Public Health Event Checklist.


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Revised: March 07, 2012

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