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.
- All potentially hazardous food should be kept below 41oF (for cold foods) or above 135oF (for hot foods) except during necessary preparation time or a short display period. Hot or cold holding equipment may be required to store and display food during an event. A food thermometer is also required if potentially hazardous foods will be served.
- Dispose of any food remaining at the conclusion of the event.
- Do not handle or prepare food for others while experiencing gastrointestinal disturbance symptoms (vomiting, diarrhea) and for two-to-three days after symptoms subside. Students handling foods must be free of the following symptoms: fever, severe sore throat, chills, cold or flu-like symptoms, open cuts or sores.
- Gloves must be worn when handling food.
- Keep a small bucket with at least one gallon of water with 1-2 tablespoons of bleach on hand for utensils that might need to be sanitized during the event.
- If hand washing facilities are not readily available, you may need to rent a portable sink from Building Services. See section on Hand Washing.
- All food and paper products (cups, napkins, etc.) should be kept off the ground, especially during outside events. Make sure you have plenty of cups and utensils to avoid sharing.
- Ice must be purchased from an approved source and protected from contamination.
- Do not provide drinks or ice that are self-serve from a common source, such as a punch bowl or community ice bowl. Provide pitchers or bottles and cans.
- Trash containers must be provided for both the food servers and attendees of the event.