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.
- 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.
- 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).
- 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.