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Student Organization Handbook
Housing and Food Services Kitchen Use Policy
Housing and Food Services (HFS) works with the Student Activities Office to assist Registered Student
Organizations (RSOs) to provide food for sponsored events during the academic year.
Bay Laurel Catering
Bay Laurel Catering offers a range of services to the campus community and can produce specialty food
items as needed with two to three weeks advance notice. Contact Debbie Proctor, Administrator, at 206-543-8443
or proctord@u.washington.edu for more information (including
costs) or to arrange catering services.
Kitchen Equipment
The following kitchen equipment may be available to RSOs during normal Food Service facility operating
house at no charge (advance notice of 48 hours is requested):
- Food Services will provide ice, hot water and sanitizing solution as needed.
- On a limited basis, RSO members will be permitted to use basic food storage and service equipment.
All equipment must be checked out from the manager/chef of the Food Service facility and returned
by 4 p.m. on the same day. Any damaged or lost equipment will be billed to the requesting RSO.
Kitchen Services
The following rules and restrictions apply to RSOs interested in the use of HFS kitchen facilities
for sponsored events. These requirements are designed to ensure the safety of RSO members, while maintaining
security and sanitation of the facilities and equipment. HFS will cover propor food safety procedures
including the Washington State's
2005 Revised Food Service Rule, WAC 246-215.
To request the kitchen services described below, contact Gabe Kinney, Campus Executive Chef for Food
Services, at 206-221-7208 or gjkinney@u.washington.edu.
- The event must be approved through the Student Activities Office (SAO), with SAO Advisers scheduled
to be present for the event.
- The event must not conflict with or hinder normal daily operations in the Food Service Facility
or use of the facility by Bay Laurel Catering staff.
- Representative of the RSO must meet with the manager/chef of the facility at least 30 days before
the event to review the group’s request in detail, including the proposed menu, equipment use, safety
procedures and oversight to be provided by the Food Services staff. Events requiring oversight by
Food Service staff are charged based on usage. Failure to meet the 30-day planning deadline may result
in cancellation of the event.
- In order to ensure the safety of event planners and participants, food sanitation and security
of the facility, Food Services staff must oversee use of the kitchen, including dishwashing and sanitizing
procedures. Additionally, Food Services staff must do any cooking that includes use of the following
equipment:
- kettles
- slicers
- steamers
- skillets
- burners/open flames
- fryers
- Depending upon the size of the group and the complexity of the menu, HFS reserves the right to
assign any cooking and/or preparation to Food Services staff for a fee. RSO members may, with HFS
approval, be involved in limited aspects of food preparation after receiving appropriate training
and under supervision provided by the Food Services staff. Food preparations in which RSO members
may be involved include such activities as assembling and/or mixing ingredients, peeling potatoes
and kneading or stretching dough. Permitted equipment use includes:
- ovens
- flat-top grills
- mixers
- food processors
- knives (use of knives will required wearing safety gloves purchased by Food Services for RSOs
and completing a special training session with Food Services staff)
In the event that RSO members are involved in food preparation, HFS will ensure that its health and
safety standards are met. RSO members must complete an orientation with Food Services staff that
includes information about the equipment they will be permitted to use. When in the food preparation
area, staff and RSO members must wear long pants, long-sleeved shirts and non-skid closed-toe shoes.
Additionally, anyone who touches or serves food during the event will be required to obtain a food
handlers permit. The SAO Adviser to the RSO should contact the Manager/Chef of the Food Service facility
2-3 weeks prior to the event to schedule the orientation and training to obtain the permits. The
cost is $10 per individual, payable by cash or check (made out to Washington Restraurant Association)
on the day of the class.
Additionally, anyone who touches or serves food during the event will be required to obtain a food
handlers permit. The SAO adviser to the RSO should contact the manager/chef of the Food Service facility
two to three weeks prior to the event to schedule the orientation and training to obtain the permits.
The cost is $10 per individual, payable by cash or check (made out to Washington Restaurant Association)
on the day of the class.
- Incremental hourly and overtime pay for the services described above will be billed to the RSO
sponsoring the event based on rate schedules updated annually by HFS. The manager/chef of the Food
Service facility will provide a cost estimate for these services to the RSO prior to the event.
Rates for the 2009-2010 Academic Year
- Manager/Chef Oversight: No Charge during normal business hours
- Hourly Overtime Rate for Cook(s): $30.00 per hour
- Safety Gloves (i.e. gloves made of wire mesh, specifically for use with knives in commercial
cooking): $50 per group if using knives
- Latex Gloves: $3.50 per box of 100
- Only RSO members and UW staff will be permitted access to the kitchen in the designated Food Service
facility. Use of professional/outside restaurateurs or caterers to promote their own business is
prohibited. Other food handlers are subject to approval, and names and affiliation must be submitted
to HFS prior to the event. Food handlers will be limited to the kitchen area(s) where the equipment
they have received approval to use is located.
- Clean up should be completed within two hours of the end of service for the event (for example,
if an event were schedule from 8 p.m. to 11 p.m., the RSO members would be required to complete the
clean-up operations by 1 a.m.). RSO members once trained may run the dishwasher as part of clean-up.
If the clean-up is not completed within this timeframe, the RSO will be billed a clean-up fee.
- For events that take place in the Husky Union Building (HUB), HFS, SAO advisers, Student Activities,
Union Facilities Reservations and HUB Custodial staff will coordinate arrangements to verify that
the facility has been properly closed and secured following the event.
- The Temporary Food Service Permit form must be completed and turned in to UW Environmental Health
and Safety (EH&S) at least ten working days before the event. The form is available from the EH&S
website.
- HFS may require the RSO to buy general liability insurance in an amount determined by the risks
inherent in the size and structure of the event. If required, the RSO may be referred to Gales Creek
Insurance in Portland Gales Creek Insurance for
a $1 million per special event insurance policy.
- All students approved to use the kitchen must sign an acknowledgement of risk form.
Modified:
April 30, 2009
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