PLEASE READ THE FOLLOWING INSTRUCTIONS AND COMPLETE AND SUBMIT THE FORM AT THE BOTTOM OF THIS PAGE.
We require a minimum of 48 hours or two business days to review your application.
Applications received on a Saturday or Sunday will NOT be processed until the next business day that the Food Services office is open.
A barbecue is defined as fundraising through the sale of barbecued hamburgers and hotdogs, and their vegetarian counterparts.
One Food Safe certified representative must remain on site as a supervisor for the duration of the barbecue.
- Only meat products in the form of commercially pre-cooked frozen hamburger patties, wieners (hot dogs) or similar pre-cooked sausage products, or their vegetarian counterparts may be barbecued.
- All ingredients and uncooked foods must come from approved commercial sources.
- Barbecues must be held next to premises that are properly equipped to clean and sanitize utensils. These premises also must have washroom facilities.
- Clean dispensing utensils (tongs, napkins, plates, etc.) must be used to serve food. Clean supplies like napkins and utensils must be provided to the consumer. Extra sets of utensils, i.e. tongs, spatula, etc. must be available.
- An adequate supply of hot and cold running water must be available in the immediate area of the barbecue. Potable water in covered containers can be used.
- Food handlers should keep a large supply of paper towels and wet anti-bacteria towels/wipes close at hand. Using the wipes and paper towels, food handlers should regularly clean their face, arms, and hands of sweat and dirt.
- All food handlers must wear clean clothing and/or aprons. All food handlers/servers must wear head gear regardless of the length of hair. Baseball caps will suffice. Long hair must be tied back in a ponytail.
- Adequate cold storage and/or refrigeration must be used for perishable food products.
- Hazardous foods (i.e. proteins) being stored prior to being cooked must be kept at an internal temperature lower than 5 degrees Celsius (41 degrees Fahrenheit).
- Hazardous foods (i.e. proteins) being served must be cooked to, and kept at an internal temperature higher than 60 degrees Celsius (140 degrees Fahrenheit) until serving.
- Ready-to-eat foods like lettuce, tomatoes, cheese, and salads must be kept covered, away from any meat and customer contamination. These items must be stored in containers sitting in a bed of ice.
- Clean and sanitized storage containers must be used to transport the foods. During transportation, food thermometers should be inserted into the food and regularly checked to ensure that the appropriate temperatures are being maintained.
- Food items such as frozen hamburgers, hot dogs, etc. may be kept in an insulated container provided they are cooked from the frozen state and the food stand is not in operation for greater than three (3) hours.
- Condiments must be kept in covered containers or in single serve packages.
- Food surfaces must be clean, smooth and non-absorbent.
- All work surfaces shall be cleaned and sanitized before any food or food containers are placed on the work surface.
- Adequate garbage containers with self-closing lids must be provided.
- Items not consumed upon conclusion of the event must be refrigerated, contained in a timely manner, or thrown away within a reasonable time immediately after the event.
- Smoking is not permitted near the food preparation and serving area.
- Individuals with the flu or a cold or with cuts or open sores on their hands are not permitted to handle, prepare or serve food.
- Food handlers must wear latex or plastic gloves and change these gloves regularly (i.e. every ten minutes). If hands come into contact with face, nose or anything other than the food or food utensils, the latex gloves must be changed immediately.
- Inclusion of spoiled food products, materials not for human consumption, or the intent to cause bodily harm to the consumer are strictly prohibited. Such inclusions may lead to disciplinary action and termination of barbecue privileges.
The following application must be completed by the bake sale organizer and returned to University of Toronto Food Services for approval. Please allow a minimum of 48 hours or two working days to have the application reviewed. Applications received on a Saturday or Sunday will NOT be processed until the next business day.
Before filling out this form, please review the St. George Campus Safe Food Handling Guidelines.