To apply for a new program at your school, the Principal must fill out the Application for New School Breakfast or Snack Program. For more information about our program or additional program resources please visit our program page.
To register for Ontario Student Nutrition Services, please contact Stephanie Craze (Food and Logistics Coordinator, ONFE’s School Breakfast Program) at firstname.lastname@example.org.
If you need equipment for your program you must contact your Community Development Coordinator indicating your need for equipment. Your CDC will email two documents – one outlines the process for requesting equipment and the other will be the Equipment Request Application form that you will complete and submit to your CDC for approval. Do not purchase any equipment before receiving an approval email from your CDC.
Having contact tracing lists is a directive from Ottawa Public Health. These lists will be a necessary tool for your school should there be a positive COVID case at your school.
No, you do not need to send your CDC the contact tracing list from your program. This list is for school records should there be a positive COVID case at your school.
Yes. When processing food items ensure you are following the Safe Food Preparation Guidelines.
Yes. Eggs must be wrapped after cooking and cooling. This will protect the eggs from contamination. The shell alone is not a durable barrier of protection. Eggs should be served/consumed within 2 hours if kept at room temperature or kept cold (4oC/40oF or below) if they are not consumed within 2 hours.
The bin is a surface that needs to be sanitized like any other program surface you clean. Bins must be cleaned and sanitized after they have been used. Bin usage can vary from school to school, some schools may need to clean and sanitize their bins daily while other may only need to do so every 2-3 days.
A great way to ensure high school students are receiving nutrition support on the days they are scheduled to learn-at-home, we suggest offering students a second portion of the snack/breakfast option to take home for the next day. You can do this easily by having small lunch-sized paper bags to put their food items in. Note: if there are any items that require refrigeration to maintain safe food handling protocols please offer the student an alternative item.
Participation numbers are based on the number of meals or snacks prepared.
In-class Bin Programs: count the number of snack/meal servings put in bins each day. This number may reflect either total school enrollment (if the program serves every child or youth in every classroom) or program demand. A bin could last one or more days.
Example #1: a snack program fills 10 bins with 25 servings of baby carrots and hummus. Each bin is given to a different classroom and lasts one day. The total number of meals served is 250.
Example #2: A snack program fills 15 bins with 60 servings of apples and whole grain cereal bags. Each bin is given to a different classroom and lasts three days. The number of meals served is 900 (300 for each of the three days).
Serve & Go Programs: The number should reflect how many meals/snacks are put out and not how many meals/snacks are taken.
For example, a breakfast program puts out 100 bananas, yogurts, and whole wheat English muffins. At the end of the morning, there are five bananas, eight yogurts, and two English muffins left over. The number of meals served is 100.
You Can Help Students Learn
Children who eat a healthy breakfast engage more in class, perform better academically, and have fewer behaviour issues. Your donation will help provide 13,500 local children with a nutritious breakfast and the chance to start each school day on equal footing with their peers.
Volunteer with the School Breakfast Program
The School Breakfast Program is supported by dedicated volunteers that assist with a variety of essential tasks, like food preparation, breakfast service, and more. You can help us support local children and youth, one breakfast at a time.