It is the policy of UCSC to promote the serving and/or sale of wholesome food on the UCSC campus which is free of contamination and is prepared, served, stored and handled in accordance with applicable regulations of the California Uniform Retail Food Facilities Law (CURFFL). This policy establishes acceptable operating standards for food service at temporary events, including meetings, conferences, and other special events. These requirements shall apply when any organization or individual proposes to sell, give away or vend food or beverages in any manner at temporary events. This policy does not apply to group or organization sponsored meals for which food is communally prepared for consumption by members of the group or organization. Also exempt is the sale of non-perishable, prepackaged food obtained from a licensed commercial source when such foods are sold in the original packaging provided by the commercial source.
A. All Food Service Operations at Temporary Events
All temporary events which are open to the general public and at which food will be served or sold must be approved in writing by EH&S. Catering for events to which attendance is limited (conferences, etc.) must be done by a pre-approved caterer. Student organizations who wish to sponsor an event which will be open to the public must submit a completed and authorized "Group Oriented Food Sales For Profit Form" to EH&S at least two weeks before the event. Organizations or individuals wishing to use an off-campus caterer should verify that that caterer is pre-approved or inform the off-campus caterer that application for approval can be made by submitting an "Off Campus Vendor" application to Central Purchasing at least four weeks prior to the event (see attachments). (Note: This EH&S approval is just for the food operations only; other approvals for use of facilities, the serving of alcohol, etc., must be obtained. See Rule Book: Policies and Regulations Applying to Campus Activities, Organizations, and Students.)
Except for food prepared by groups or organizations for their own consumption, foods prepared in private homes may not be sold or given away on the UCSC campus without express advance approval by EH&S
All foods must be covered, wrapped or other wise protected from contamination.
Utensil or hands gloved in an approved material are to be used, whenever practical, for handling food.
All condiments must be dispensed in single service packets or approved dispensers such as pump or squeeze bottles.
Water for cleaning and sanitizing of utensils must be available. This requirement can be met by using three five gallon buckets which have water with detergent, clear rinse water, and water with bleach at the rate of 1/4 cup bleach to five gallons of water.
All waste water is to be disposed of through sanitary sewer. Do not dump waste water on the ground.
Drink dispensing units must drain into catch containers.
Foods including but not limited to meat, dairy, poultry and seafood must be stored below 45 degrees Fahrenheit or, if kept warm, above 140 degrees Fahrenheit. Mechanical refrigeration is required for cold storage. Ice beds will be allowed if power is not available.
Restroom facilities with hot and cold water, soap and towel dispensers must be available within 200 feet of the food preparation and service area unless other arrangements are pre-approved by EH&S.
Garbage receptacles must be provided. Residential garbage cans with properly fitted liners are acceptable. All food waste must be placed in tightly closed bags prior to disposal
Persons handling food must wear cleanable outer garments, wear appropriate hair restraints, and refrain from using tobacco while preparing or serving food.
All animals must be kept at least 50 feet away from food preparation areas. Guide dogs and other dogs assisting the physically impaired are exempt from this prohibition.
A minimum 2A 10 BC fire extinguisher must be at present at all units where cooking is taking place.
Central Purchasing maintains a list of approved off-campus caterers.
a. Any vendor selling or serving food on the UCSC campus, at temporary events, shall provide UCSC Central Purchasing with a certificate of insurance evidencing compliance with UCSC's insurance requirements, including, but not limited to, the requirements that each such vendor provide evidence of general liability insurance coverage with limits of liability for bodily injury, property damage and product liability of not less than $1,000,000 each occurrence and $1,000,000 in the aggregate, or as may otherwise be acceptable to the Risk Manager. Vendor's insurance shall be endorsed to name the Regents of the University of California, its officers, agents and employees as additional insured for liability arising of vendor's food sales and service.
b. Off-campus vendors, preparing food off site, must submit a valid, current permit from the Santa Cruz County Health Department or be registered with the State Department of Health Services as a food manufacturing facility in Santa Cruz County. The county health permit cannot be an itinerant vending permit.
Temporary event: an event occurring no more than once every 90 days and lasting for no more than three days.
Catering: the preparation, transportation and serving of food and beverages. The food is transported to the campus event by the caterer. The provision of foods or beverages that are purchased from any legitimate vendor (grocery store, delicatessens, etc.) and transported to the University event by an employee, student, or University affiliate is not considered catering.
The campus Environmental Health and Safety Officer provides training and assistance to campus units (including help with completing forms, carrying out procedures, or interpreting policy) planning a temporary event at which food will be served or sold.
| If you need help with ... | Contact ... |
| Liability Insurance Requirements | Risk Manager, 9-3261 |
| List of pre-approved caterers | Director, Materiel Management, 9-2084 or http://www.ucsc.edu/ucsc/matman/caterers.htm |
| Coordination of Public Events | Public Information Office, 9-1438 |
| Master Calendar | 9-5390 |
This Policy on Food Service Operations at Temporary Events applies to all campus units and temporary events at which food and/or beverages are provided or sold.
It is a new policy and thus supersedes any campus policy previously in existence related to temporary food service events.
The campus Environmental Health & Safety Office is the campus authority for the Food Service Operations at Temporary Events policy. The Director, Materiel Management is the campus authority for approval of off-campus vendors.
Related Policies and Procedures
UCSC Rule Book: Policies and Regulations Applying to Campus Activities, Organizations, and Students
References
Title 17, California Health & Safety Code, Section 27, Article 13. (California Uniform Retail Food Facilities Law (CURFFL))