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 41^o F) or hot (above 135^o 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.