I. TITLE:

Food Facilities

II. PURPOSE:

To identify the information required to review an application to construct a new or remodeled an existing food facility, establish time lines for application review, and establish guidelines for acceptable operational practices for any business selling food or beverage and causes for closure of food facilities.

III. CONTACT:

EH&S Health and Safety Officer (Bob Bailey, 9-4840)

IV. POLICY:

It is the policy of the campus to ensure that all food facilities are constructed and operated so as to protect the health and safety of all students, employees, and campus visitors. This will be accomplished by enforcement of applicable provisions of the California Health and Safety Code, ongoing education and inspection of all business's selling, offering for sale or giving away food or beverages .

V. REFERENCES:

Title 17 California Health and Safety Code section 27500 through 27863 ] California Code or Regulations (CCR), Title 22, Part 7 (Retail Food Facilities), Chapter 4, sections 113700 to 114475

VI. PROVISIONS:

This policy shall apply to all new or remodeled food vending operations, including dining halls, coffee shops, and food carts. Temporary food service operations are addressed in a separate policy.

VII. PROCEDURES:

A. Plan Submittal Applicants proposing to sell food from a new facility or re-model an existing facility shall supply the following information to EH&S prior to beginning construction:

  1. List of all equipment to be used with applicable cut sheets. Equipment must be NSF approved or equivalent.
  2. List of foods to be served.
  3. Location of home base of operations, if not a local facility.
  4. Floor plan, drawn to scale, showing locations of equipment
  5. Current state or local health permits, if any.
  6. Plumbing details

B. Applicant Approval The application shall be approved or rejected within 10 working days. Rejected applications shall include the reason for rejection.

C. Pre-operation Inspection Prior to beginning operation, each new or remodeled facility shall contact EH&S for an inspection at least 48 hours in advance. A report listing deficiencies requiring correction, before starting operations, will be given to the operator. Deficiencies which may becorrected after starting operations will also be noted on the inspection report.

D. Non-local Vendors Applicants with a base of operations outside of Santa Cruz county must identity off campus locations thevendor will use for storing or preparing products offered for sale and methods used to maintain proper temperatures while transporting potentially hazardous foods.

E. Labels All prepackaged foods, obtained from another source, offered for sale, must be labeled with: the name of the product, net weight, list of ingredients in descending order by weight and the name and address of the distributor or producer.

F. Food Source All foods must be obtained from facilities registered with the state as food manufacturers or approved retail outlets. Foods prepared in the private home may not be sold or offered for sale.

G. Operational Guidelines All food facilities shall comply, at a minimum with the UCSC sanitation guidelines.

H. Routine Inspections All food vending operations are subject to unannounced inspections. A written report of the deficiencies will be sent to the operator within 10 working days after the inspection. Facilities with serious deficiencies will be given a mandatory correction period.

I. Facility Closure Facilities with the following conditions will be closed until the problem is corrected and the facility approved for re-opening by EH&S.

  1. Presence of sewage in food preparation, storage or service area.
  2. Inability to maintain potentially hazardous foods in the correct temperature range.
  3. Failure to remove employees found to have a communicable disease.
  4. Failure to control or eliminate rodent or insect infestation.
  5. Failure to maintain facility in a clean and sanitary condition.
  6. Failure to follow safe food handling practices.

J. Food Handler Certification Each food facility must have at least one person who is a certified food handler. This certification must be renewed every three years. Approved courses meeting this requirement are:

  1. The ServSafe Safe Food Certificate examination.
  2. The Chauncey Group International Food Protection Certification Exam
  3. The National Assessment Institute's Certified Professional Food Manager Examination
  4. Professional Testing, Inc. National Registry of Food Safety Professionals