47.010:  On Campus Temporary Food Service Practices

Status:	Approved on January 6, 2004	Signatures and dates on archival copy
Effective:	when approved
Initiated by:	Charles Hart Director of Environmental Health and Safety
Reviewed by:	Herman ("Butch") Hill, Chair Policy and Procedure Review Committee
Endorsed by:	Gary North Vice President for Administration
Approved by:	Stephen Kopp Provost

Purpose

To ensure that basic food sanitation requirements and practices are incorporated into temporary food service locations on campus, whether the food be for sale or gratis.

Policy

When foods are to be prepared or served by organized University groups for special meals or events of a temporary nature the Department of Environmental Health and Safety must be notified at least 48 hours in advance. Notification should include a statement in writing of what foods are to be prepared, where they are to be prepared, who is to prepare them, where they are to be served, and where they are to be refrigerated, if necessary, or otherwise protected against contamination between the time of preparation and serving.

A completed Permit to Sell/Serve Food on Campus shall be sufficient for the above required written notification. The approved permit must be displayed at the sale or serving site.

The following related policies may also apply:

• Policy 47.015, "Catering."

• Policy 23.001, "Dining Hall Food Service."

• Policy 24.004, "Baker University Center Food and Beverage Service."

Procedures

It is necessary that all food products be prepared, held, and handled in as safe and sanitary a manner as possible. The food must be prepared in an approved food preparation area such as a University kitchen, a residence hall kitchen, or in some licensed food establishment other than at the University. This precludes the preparation of the food ln the homes of individuals (with the possible exception of baked goods).

Acceptable places where food may be prepared for sale or gratis distribution on campus are:

1. Any licensed location such as a University kitchen, church kitchen, commercial kitchen, fraternity or sorority, etc.

2. The small University student kitchens located at Nelson, Bryan, Brough, Hoover, and Voigt Halls.

3. The kitchens in Resident Directors' apartments.

Foods such as hotdogs, hamburgers, steaks, etc., may, of course, be cooked outside at the location where they are to be sold or served, if the location and handling procedures are satisfactory, and refrigeration is available in an acceptable form.

An exception to the above may be made for products that are not of a potentially hazardous nature, such as baked goods (cookies, brownies, etc.), at the discretion of Environmental Health and Safety. If in doubt about the need for a Permit, contact the Department of Environmental Health and Safety for guidance , or visit their Web site, http://www.ohiou.edu/ehs/.

The above criteria shall not apply to licensed Food Service Operations, which in the course of routine business operations provide delivery services of their products to residence halls, etc. However these businesses shall complete and submit for approval the Permit to Sell/Serve Food on Campus for various special events such as festivals, etc., of a temporary nature.

Reviewers

Proposed revisions of this policy should be reviewed by:

1. Policy and Procedure Review Committee

2. Director of Housing and Food Services

Forms

The following forms are specific to this policy:

1. The "Permit to Sell/Serve Food on Campus" is available from Environmental Health and Safety.

Dick Piccard and Kristina Schnelle revised this file (http://www.ohiou.edu/policy/47-010.html) on January 6, 2004.

Please E-mail any comments or suggestions to "polproc@www.ohiou.edu".