EHS offers information and training for students handling food at campus events. Online courses are available for students through the Training Center under Food Safety.
Click the links below for more information on specific aspects of safe food handling.
Good personal hygiene must be followed by those handling or serving foods:
If food is being prepared by students or food must be kept hot or cold after cooking, a handwashing unit, with clean water, soap and disposable towels must be available. Units can be rented through Building Services .
Contact EHS if you have questions about your outdoor event and the need for hand washing units.
Potentially hazardous food (PHF) means any food which consists in whole or in part of milk or milk products, eggs, meat, poultry, rice ,fish, shellfish, edible crustacean, raw-seed sprouts, heat-treated vegetables and vegetable products and other ingredients in a form capable of supporting rapid and progressive growth of microorganisms.
Cook these meats, or foods containing them, to the indicated minimum internal temperatures:
All foods must be prepared by a food facility that is licensed and has received a Satisfactory rating from a regional health department within the last 12 months. It is the student’s responsibility to obtain a copy of the Health Certificate.
Food should be transported as quickly as possible, and not until just prior to the commencement of the event.
Food should be transported in a clean vehicle and covered or wrapped during this period to protect it from contamination and to maintain its temperature. It is highly recommended that the food vendor deliver the food.
Food should be covered when displayed for public access or kept in a manner such that contamination or handling from the public cannot occur.
Keep potentially hazardous foods cold (below 41o F) or hot (above 135o F). You may not use sternos or steam to reheat a dish that has been delivered cold and is to be served hot.
Food must be served within an hour of delivery to the event site.