Student Organization Handbook
Serving Food On Campus
All food sold or served on University premises must meet applicable
health standards as interpreted by the Environmental Health and Safety Department.
Registered student organizations wishing to provide food for their members and guests at meetings
or other events should meet with an adviser in the Student Activities Office early in the planning
stage to assure compliance with University regulations.
Due to the variety of conditions related to temporary food service operations, there may be restrictions
on foods or methods allowed for serving food at an event. A Temporary Food Service Event Application
Form must be filed with the Environmental Health and Safety Department at least two weeks before an
event. Applications are available at the Student Activities Office, most facility reservation offices
and Environmental Health and Safety.
Temporary Food Service Events
Applications for Temporary Food Service Events are required for the following:
- Registered student organization events with food provided by a non-University caterer or supplier
- Any food sold or given away to the public or general campus community (one form needed for EACH
caterer/supplier)
- Registered student organizations or ASUW/GPSS preparing food (must be done in an approved facility
by permitted food handlers)
Submit completed application(s) to EH&S two or more weeks before an event. They may be:
- Mailed
to Box 354400, Seattle WA 98195-4400, Attn: Temp. Food Event
- Faxed to 206-616-3360
You must also
submit the Additional Booth Requirements form if the food is prepared or served in a booth. Please
read below, Food Service Criteria, and ensure you and/or your caterer adhere to the University's food
service standards. Due to fire code requirements and food safety issues, please read below the Barbecue
Guidelines if you are planning a barbecue.
Call 206-543-7209 or 206-543-7388 or email ehsdept@u.washington.edu if you are uncertain how much
information to provide or which forms to submit.
Application for Temporary Food Service Event
Environmental Health and Safety must receive applications ten working days before the event. This
application, if approved, is not transferable and is only valid for the place, time and organization
stated on the application. Once the application is approved, no changes may be made without Environmental
Health and Safety approval. Unauthorized changes may result in closure.
Temporary Food Service Application
Food Service Criteria
All food served to the public at the University must meet the following criteria:
- Food must be obtained
from and processed at approved sources. Restaurants and food stores qualify, but home kitchens do
not.
- Food must be prepared by persons with valid health cards.
- Food must be processed, transported,
stored and served protected from contamination and temperature abuse which allows microbial growth.
- Bare
hands must not touch food which has been cooked or will not be cooked.
Each preparation area must provide
the following:
- Hand-washing facility: encourage staff to wash hands frequently.
- Sanitizer solution
for wiping cloths consisting of 1 teaspoon of bleach per gallon of cool water, or approved equivalent.
- Food
thermometer. A digital thermometer or thermocouple is preferred over a dial thermometer. Monitor
temperatures frequently.
- Leak-proof garbage containers.
- Restrooms for food workers. Restrooms must have hand
sinks with hot and cold running water. Hepatitis A, stomach flu and other illnesses can be spread
by food workers who do not wash their hands after using the toilet. Encourage staff to wash hands
before returning to food processing.
- Wastewater must be disposed of into a sanitary sewer, e.g., toilet
or utility sink. Disposal of wastewater into storm drains or on the ground is unacceptable.
- Food
processors must wear caps or other hair restraints and use gloves or utensils to touch food.
Transporting
and serving food:
- Food must be prepared in a restaurant in compliance with Public Health Seattle-King
County regulations.
- Hot food must be transported and held at or above 140°F. Cold
food must be held below 42°F.
Note: If food is transported from a restaurant or commissary, hot
food should be 180°F or higher and cold food should be 40°F or below before it leaves the
restaurant.
- Fill
the cambros with HOT water 1 hour before putting food in them.
Note: Carriers are more effective if
food is tightly packed. Loosely packed items with little volume will not stay hot.
Note: Cambros are
only useful for maintaining temperature. Do not expect them to raise food temperature if its temperature
has dropped. Please make sure your food is above 140°F when it arrives.
- Electric food warmers
used for serving must be turned on at least 30 minutes before use. All food warmers work best if
hot water is used.
- Food must be protected from contamination during processing, transit and while on
the counter for display.
Barbecue Guidelines
Please follow all of the Barbeque Guidelines provided by Environmental
Health & Safety.
These guidelines help minimize barbecue risks. You and your Student Activities Office adviser should
discuss your BBQ and fire safety questions with the University Sanitarian at 206-543-7388 and Fire
Safety Specialist at 206-543-0465.
Modified: September 16, 2008 |
