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.