Special events and farmers' markets

All special events must follow Ontario Regulation 493/17 - Food Premises. All food and drinks served or sold must:

• Contain ingredients from approved and inspected sources
• Be transported to the event in a way that protects food from contamination and maintains safe temperatures
• Be prepared in an inspected food premises before the event, or prepared on-site. Food cannot be prepared at a vendor's home unless the home kitchen is routinely inspected by a public health inspector.

All farmers' markets in Niagara are reviewed at least once a year to determine their classification. Year-round markets are reviewed twice a year.

True (exempt) farmers' markets - at least 51 per cent of vendors are farmers, growers or producers

• Vendors are exempt from Ontario Regulation 493/17, but food must still be prepared and stored safely
• Vendors may prepare lower-risk food items at home if they follow food safety principles. Higher-risk foods must always be prepared in inspected facilities.

Community (non-exempt) markets - less than 51 per cent of vendors are farmers, growers or producers

• Vendors must follow all requirements of Ontario Regulation 493/17
• All foods must be prepared in inspected facilities
• No advance food preparation at a vendor's home unless the home kitchen is routinely inspected by a public health inspector

Market classification can change from year to year and may affect vendor eligibility. All food and drinks must contain ingredients from approved sources and be prepared in a location approved by Public Health.

• Set up temporary food preparation areas on proper flooring such as wood or pavement. If outdoors on grass, gravel, sand or soil, use a ground cover such as plywood or linoleum.
• A tent or canopy is required over all food preparation areas except barbecues and deep fryers
• Store all food off the ground and keep it covered to protect it from contamination
• A potable water source must be available at each booth for the entire event — use food-grade hoses to connect
• If using a private water supply such as a well or cistern, water must be tested at least once a year with satisfactory results
• Mobile food premises must have separate holding tanks for potable water and wastewater, each with gauges showing fill level
• A handwash sink or temporary handwashing station must be set up before food handling begins, with liquid soap, paper towels and a wastewater container

Potentially hazardous foods must be kept out of the temperature danger zone of 4–60°C (40–140°F).

• Cold foods must stay at or below 4°C (40°F); hot foods must stay at or above 60°C (140°F)
• Safe temperatures must be maintained during transport and throughout the entire event
• For extended events, mechanical refrigeration is typically needed for cold foods — coolers with ice alone are not sufficient
• Thermometers must be present inside all cold-holding units
• A probe thermometer must be used to check the internal temperature of potentially hazardous foods
• If reheating is needed, it must be done quickly and reach the original cooking temperature

A certified food handler must be on-site at every special event booth where food handling is taking place. It is recommended (but not required) at farmers' market booths. Each certified food handler must have their certificate and photo identification on-site.

Hygiene

• Food handlers must not work if they are sick
• Food handlers must wear clean clothes and use hair restraints such as hats or hairnets
• Hands must be washed with soap and water before food handling and after handling raw meats, dirty dishes, money, a cell phone, or returning from a break or washroom
• Gloves and hand sanitizer are not substitutes for proper handwashing
• Smoking is not permitted in or around food booths or concessions

• Food samples must be protected from contamination — keep covered and serve in individual portions using tongs, paper cups, toothpicks or squeeze bottles. Customers must not reach into or double-dip into large bowls.
• Alcohol-based hand rub should be available near food sample stations for customer use
• Cold samples must be stored at 4°C or lower until served; hot samples must be stored at 60°C or higher until served

An approved sanitizer must be available at each booth at all times. Approved sanitizers include 100 ppm chlorine solution (half a teaspoon of bleach per litre of water), 200 ppm quaternary ammonium compounds solution, or 25 ppm iodine solution. Use sanitizer test strips to check concentration.

For on-site utensil washing, set up a two-compartment wash station:

• First container: potable water and soap for washing
• Second container: approved sanitizing solution large enough to fully immerse the largest utensil — utensils must remain in the solution for at least 45 seconds

Dirty utensils not cleaned on-site must be stored in covered containers and returned to an inspected food premises.

• A garbage receptacle
• Surfaces, including flooring, must be tight-fitting, non-absorbent and readily cleanable
• Adequate lighting for both indoor and outdoor settings
• Clean covered containers for storing clean equipment, labelled CLEAN
• Clean covered containers for storing used equipment, labelled DIRTY
• Appropriate disinfectant for the services provided

Alcohol-based hand rub (70-90 per cent alcohol, within expiry, with an NPN number) must be within reach of each station for all services.

Depending on the services provided, a handwashing station may also be required. It must include:

• A supply of potable water
• Liquid soap in a dispenser
• Single-use paper towels
• A container to catch wastewater with a designated disposal site

• A sharps container must be available if sharps are used
• Pre-packaged, pre-sterilized implements must have a visible colour indicator on the packaging and originate from an approved supplier
• Surgical gloves must be provided for invasive procedures
• Covers are required for cords and handheld devices such as tattoo machines and micropigmentation equipment
• All required records under Ontario Regulation 136/18 must be maintained

If cleaning and disinfecting equipment on-site, a separate reprocessing area must be set up at least one metre from the service area. It must include:

• A supply of potable water
• A detergent for cleaning equipment
• A sink large enough to clean the largest piece of equipment
• Sufficient counter space to clean and dry equipment
• A container to catch wastewater, disposed of in an approved location

Public washroom sinks are not an acceptable alternative for cleaning dirty instruments.