Healthy Food Guidelines for the Workplace To order copies of this resource or consult with a Registered Dietitian, contact Halton Region 905-825-6000 Toll free: 1-866-4HALTON (1-866-442-5866) TTY: 905-827-9833 www.halton.ca Health Department Promoting and Protecting Health. Preventing Disease. Providing EMS. c Contains post consumer fibre. HE-08007 Vending Machines • Work with the vending machine companies to stock healthier choices. Consider having a refrigerated food vending machine to offer yogurt, fresh fruit, vegetable sticks, and whole grain sandwiches. • Replace chocolate bars and chips with granola bars, fruit bars, nuts, popcorn, pretzels or crispy rice squares. • Look for items made without trans/hydrogenated fats. • Replace soft drinks with water or 100% fruit juice (in small portions). • Healthier options should be priced the same or lower than those that are not as nutritious. Place healthier options in the top section of the vending machine at eye level. Fundraising Events Fundraisers in the workplace are a great opportunity to promote healthy food choices and active living options. With healthy eating in mind, you can choose fundraising activities that are fun, creative, and get the employees active! For example: selling raffle tickets for a fruit basket, holding car washes, garage sales, or 2- or 5-km walks or runs, or selling items like flowers, greeting cards or cookbooks. Food Safety FOOD SUPPLIER OR CATERER • Check that the restaurant or takeout site is a licensed and inspected food premise. To view food safety reports visit: www.halton.ca/health/services/foodsafety/dinewise.htm. • If you have concerns about a catering company, contact the Halton Region Health Department at 905-825-6000. DELIVERY AND FOOD SERVICE • Food should be delivered just prior to serving time. Food should be steaming hot (over 60°C) or cold (4°C or less) at the time of delivery and served within 30 minutes. • Always wash hands prior to handling any food. • Food left out at room temperature for more than two hours should be discarded. PREPARATION AND CLEAN UP • Clean all surfaces before and after food service. • Provide recycling bins and enough bags for garbage. The Eat Smart! Award promotes your workplace as a health- conscious organization. It rewards workplace cafeterias that have high standards in nutrition and food safety. Through a variety of education and awareness-raising activities, Eat Smart! encourages healthy lifestyles among workplace employees and cafeteria customers. To learn more, contact Halton Region at 905-825-6000 or visit www.eatsmartontario.ca. The Eat Smart! Workplace Cafeteria Award Adapted from a resource produced by The City of Hamilton Public Health Services and Healthy Living Hamilton. Distributed by the Halton Region Health Department.
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Healthy Food Guidelines for the
Workplace
To order copies of this resource or consult with a Registered Dietitian, contact
Halton Region905-825-6000
Toll free: 1-866-4HALTON (1-866-442-5866)TTY: 905-827-9833www.halton.ca
Health DepartmentPromoting and Protecting Health.
Preventing Disease. Providing EMS.
c Contains post consumer fibre. HE-08007
Vending Machines• Work with the vending machine
companies to stock healthier choices. Consider having a refrigerated food vending machine to offer yogurt, fresh fruit, vegetable sticks, and whole grain sandwiches.
• Replace chocolate bars and chips with granola bars, fruit bars, nuts, popcorn, pretzels or crispy rice squares.
• Look for items made without trans/hydrogenated fats.
• Replace soft drinks with water or 100% fruit juice (in small portions).
• Healthier options should be priced the same or lower than those that are not as nutritious. Place healthier options in the top section of the vending machine at eye level.
Fundraising EventsFundraisers in the workplace are a great opportunity to promote healthy food choices and active living options. With healthy eating in mind, you can choose fundraising activities that are fun, creative, and get the employees active! For example: selling raffl e tickets for a fruit basket, holding car washes, garage sales, or 2- or 5-km walks or runs, or selling items like fl owers, greeting cards or cookbooks.
Food Safety
FOOD SUPPLIER OR CATERER• Check that the restaurant or takeout site is a licensed and
inspected food premise. To view food safety reports visit: www.halton.ca/health/services/foodsafety/dinewise.htm.
• If you have concerns about a catering company, contact the Halton Region Health Department at 905-825-6000.
DELIVERY AND FOOD SERVICE• Food should be delivered just prior to
serving time. Food should be steaming hot (over 60°C) or cold (4°C or less) at the time of delivery and served within 30 minutes.
• Always wash hands prior to handling any food.
• Food left out at room temperature for more than two hours should be discarded.
PREPARATION AND CLEAN UP• Clean all surfaces before and after food
service.
• Provide recycling bins and enough bags for garbage.
The Eat Smart! Award promotes your workplace as a health-conscious organization. It rewards workplace cafeterias that have high standards in nutrition and food safety. Through a variety of education and awareness-raising activities, Eat Smart! encourages healthy lifestyles among workplace employees and cafeteria customers. To learn more, contact Halton Region at 905-825-6000 or visit www.eatsmartontario.ca.
The Eat Smart! Workplace Cafeteria Award
Adapted from a resource produced by The City of Hamilton Public Health Services and Healthy Living Hamilton. Distributed by the Halton Region Health Department.
Employees spend over one-half of their waking hours at work. That means they most likely eat at least one meal at work and probably most snacks. The availability of healthy food choices at meetings, in vending machines, and in the cafeteria can help employees to make wise food choices and can have a major infl uence on their long-term health and wellness.
When we eat nutritious food, we have more energy and can be more productive at work. Stress levels recede and attitudes improve when we look after ourselves.
We hope that this resource will help you create a supportive and healthy work environment. It can also be used as a guide for implementing a healthy eating policy within your organization.
When Planning Food for a Meeting or EventPlan to include selections from three or four of the food groups in Canada’s Food Guide. To obtain a copy of the guide, call Halton Region at 905-825-6000 or visit www.healthcanada.gc.ca/foodguide.
BREAKFAST OPTIONS• Offer higher fi bre, whole grain
breads, bagels, muffi ns, or cereals.
• Watch portion sizes by slicing bagels in half or serving mini-sized muffi ns.
• Include fresh fruit and yogurt.
• Serve poached or hard boiled eggs instead of fried, and leaner meats such as ham or peameal bacon.
SALAD & SOUP OPTIONS• Ask for local and seasonal vegetables and fruit.
• Choose more dark green and orange vegetables.
• Choose lower fat salad dressings or dips, served on the side.
• Include a bean salad option, made with a smaller amount of oil.
• Choose broth-based soups or soups made with milk instead of cream.
SANDWICH OPTIONS• Ask for sandwiches to be made on
whole grain breads, rather than white breads or croissants.
• Have a variety of lower fat sandwich fi llings, such as lean meats, low fat cheeses, or tuna or salmon salad made with low fat mayonnaise.
• Have plenty of vegetable fi llings such as lettuce, tomato, cucumber, peppers or grated carrots.
• Have a vegetarian sandwich with fi llings such as grilled vegetables or hummus.
• Serve mayonnaise on the side and ask that all sandwiches be made without butter or margarine.
When Planning Snacks and Beverages
BEVERAGES• Have a pitcher of tap water available.
• Serve 100% fruit and vegetable juices in small containers. Avoid drinks labelled as cocktails, punch, nectar or “ade”.
• Offer lower fat white or chocolate milk – skim, 1% or 2%.
• Offer milk and sugar substitutes, not just cream and sugar.
• Make decaffeinated coffee and tea available.
• Ensure at least 50% of the soft drinks are diet or calorie reduced.
SNACK IDEAS• Serve fresh fruit or vegetables with lower fat dips.
• Try lower fat, higher fi bre muffi ns (small or mini-sized).
• Offer cheese (less than 20% MF) or hummus with whole grain crackers.
• Have tortilla chips (baked) with salsa.
• Look for baked goods or granola bars made without trans fats. Check the “Nutrition Facts” on the label and look for “Trans 0g” under the “Fat” section.
HOT MEAL OPTIONS• Choose leaner meats, fi sh, and poultry that has been grilled,
broiled or roasted, instead of fried.
• Serve cooked vegetables, prepared with little or no fat.
• Offer pasta with a tomato-based sauce rather than cream sauce.
• Limit the portion sizes to 3oz of meat or one cup of pasta.
• Offer vegetarian options that include legumes and/or soy products such as tofu or veggie burgers.
• Top pizza with vegetables and avoid high fat meat products like pepperoni. Request whole grain crust.
DESSERT OPTIONS• Bring in a basket of local and seasonal fruits, such as Ontario
apples, pears or peaches. Make sure they are washed.
• Choose lower calorie desserts such as fresh fruit, angel food cake, or lower fat yogurt (2% MF or less).
• For higher fat desserts, request small portion sizes (i.e. two bites) or cut squares in half.
• Look for baked goods made without trans fats. Check the “Nutrition Facts” on the label and look for “Trans 0g” under the “Fat” section.
Special Dietary NeedsWhenever possible, ask participants if they have special dietary needs due to food allergies or intolerances, or dietary restrictions. Ensure that your menu includes adequate choices for those with special dietary needs.
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