Food Selling/Serving Regulations on UW-Platteville Campus

Transcription

1 Food Selling/Serving Regulations on UW-Platteville Campus Policy Statement Any organization or group which wishes to sell and/or serve food on the UW-Platteville campus must adhere to these guidelines. If they will serve food more than three (3) times per year, they must have a Temporary Food Permit. Organizations/groups need to register their event on PioneerLink 10 days prior to selling/serving food on campus. Last Revised 3/1/17 Contents The Dos and Don ts of Food... 2 Bake Sales:... 3 Food Events Safety Guidelines... 4 Grill Guidelines... 5 Food Selling/Serving Location Map

2 The Dos and Don ts of Food Who can sell/serve food? Any Recognized Group/Organization/Department or college affiliated with UW-Platteville. What about a Food Permit? Organizations may serve/sell food on campus up to 3 times within 12 months without needing a food permit. Groups going beyond this will need to secure a food permit. If this is the case, work with Jim Udelhoven, 1865 U.S. Hwy. 18, Fenimore, WI Phone: Where/what can food be served? Food can be sold/served in designated areas approved by Event Reservations staff and the Office of Risk Management. Commercially Produces Products cannot be sold on Campus. This include reselling of items similar to Jimmy Johns, Pizza Hut, Dunkin Donuts, etc. Please see the Food Selling/Serving Location Map. What pricing can I use? Food cannot be sold less than the University contracted Price. Below is an example of our Vending Pricing from : 20oz Soda: $1.50 Soda Can: $.75 Chips: $.50 Candy Bars: $1.00 Gum: $.75 Cookies: $.50 - $1.50 Nuts: $.50 - $1.00 Hot Chocolate: $.50 - $1.00 What food handling regulations do I need to follow? Please refer to a copy of the state regulations, available at Individuals must use proper hand washing and food handling procedures. Organizational members should also have knowledge regarding the correct temperature to prepare, serve, and store products. More instructions can be found on page 4. Critical Sanitation Requirements Hand Washing Wisconsin Food Code recommends washing your hands a minimum of every 20 Holding Temps Bare Hands Contact Other min. or more often if necessary. Hands should be rubbed together, with soap, under as hot of water as possible, for 20 seconds. Hands are not to be dried on dirty aprons or soiled towels. Pre-heated foods are to be held at a minimum of 140 degrees or above. Thermometers need to be wiped with an alcohol swab. The Wisconsin Food Code states not to use bare hands for any foods that are ready to eat (RTE). With a few exceptions, spatulas, tongs, deli paper, or food safe gloves are to be used when handling and preparing RTE foods. Other food handling regulations may apply. Please contact UW-Platteville Dining Services for more complete guidelines: (608)

3 Bake Sales: Bake sales can provide excellent fundraising opportunities, however, in order to provide safe food, caution must be exercised where food is being prepared and offered to the public. The sponsoring organization is responsible for the safety of the food products they have for sale. The following guidelines have been established to minimize the risk of a food-borne illness and to provide safe and sanitary temporary food stand operations sponsored by recognized student organizations. Allergens: People with food allergies may be allergic to milk and dairy products, egg products, fish, shellfish, wheat, soy products, gluten, peanuts and other nuts. In order to alert customers to potential problems, develop a written ingredient list for all baked goods or label products that contain a major allergen. Have this list available at the bake sale. Baker list: The event organizer should retain a list of who baked/donated what food items in order to identify the source of the product. Packaging: All food must be individually wrapped in plastic, foil or waxed paper. Acceptable bake sale items: Breads Brownies Cakes and cookies Doughnuts (except cream-filled) Muffins Candy Cupcakes (except cream-filled) Unacceptable bake sale items: Custards and pies Flavored oils Pumpkin pies Cheesecake Home-canned goods Cream-filled cupcakes or doughnuts Cream cheese frostings and fillings **Bake Sale items requiring refrigeration are not permitted because the temperature control would be unrealistic to maintain during a selling/fundraising event. Safety notes: Good standards of housekeeping and hygiene are expected of persons operating the bake sale. All food should be displayed on clean counters and the bake sale area maintained in a clean and sanitary condition. Those preparing, packaging, transporting, displaying, or selling bake sale items must be free of communicable diseases such as colds and the flu. 3

4 Food Events Safety Guidelines Hand Washing Wash your hands: Before handling food, Before putting on gloves, After handling money, After using the restroom, After taking a break, After coughing or sneezing, After touching raw meat or anything that may contaminate your hands. We suggest that all grilling/cooking events provide a hand wash station with: soap, towels, and free-flowing water. NO Bare Hand Contact Ready-to-eat food cannot be touched by bare hands. Eliminate bare hand contact by using food safe gloves, utensils or deli paper. Food Keep food prepared or stored at home to a minimum. Food should come directly from the vendor/commercial package to the event to minimize risk of contamination. Temperature Keep potentially hazardous food out of the Temperature Danger Zone which is between 41 F-135 F. Ø A thermometer may help determine temperatures. Sanitize this thermometer between each use. Ø All pre-cooked meats must be cooked to an internal temperature of at least 135 F or manufacturer s directions. Food Protection Ø Keep food covered. Ø Store food, utensils and equipment at least 6 inches off the ground. Ø No self-service unless food is individually packaged. Ø Condiments should be individual packets, plastic squeeze bottles, or pump dispensers. Ø No raw meats may be used for grilling events. Meats should be pre-cooked. Thawing Food Never thaw food at room temperature!! If you need to thaw food it must be done in a commercial refrigerator. Fire Safety If grilling, rope or barricade the grilling area to prevent customers from getting burned. Have a fire extinguisher on-site. (Call for fire extinguisher information) Personal Hygiene Wear clean clothes and wear a hair restraint (hat, hair net bandana, or scarf) and pull long hair back. Do NOT eat or drink in a food prep/serving area. Utensils Provide napkins and waste receptacles; if you want/need plates and utensils they must be disposable. Clean up any spillage and trash when you re done. Other considerations: Food handlers should not handle the money exchange. Any provided eating utensils should be single-use, disposable and wrapped to prevent contamination. Those contributing to, or participating in, the event must wash their hands with soap before working and 4

5 after each break (rest room, smoking, etc). Grill Guidelines The following safety guidelines will assist in making grill safety on the campus of the University of Wisconsin- Platteville a safer event. All grilling events on UW-Platteville s campus must utilize gas grills, not charcoal. Grilling is limited to commercially pre-cooked meats (the following must be commercially pre-cooked: chicken, brats, hot dogs and other sausages) Never use a grill indoors. Use the grill at least 10 feet away from any building. Do not use the grill in a garage, breezeway, carport, porch, or under a surface that can catch fire Place grill a safe distance from event attendees and out of paths of travel Check the grill hoses for cracking, brittleness, holes, and leaks. Make sure there are no sharp bends in the hose or tubing. Replace scratched or nicked connectors, which can eventually leak gas Move gas hoses as far away as possible from hot surfaces. Always make certain that the control knobs for the gas grills are in the OFF position prior to igniting and when storing grill. When grill is not in use, knob on propane cylinder should be in the OFF position as well. Always start gas grills with the lid in the open position. Gas can collect if the lid is down which can create an explosion when the grill is lit. Check for gas leaks, following the manufacturer s instructions, if you smell gas or when you reconnect the grill to the LP gas container. If you detect a leak, immediately turn off the gas and don t attempt to light the grill until the leak is fixed. Do not attempt to repair the tank valve or the appliance yourself. Seen an LP gas dealer or a qualified appliance repair person. Always follow the manufacturer s instructions that accompany the grill. Keep lit cigarettes, matches, or open flames away from a leaking grill Use long utensils to avoid burning Loose clothing should not be worn when grilling Always keep containers upright. Never store a spare gas container under or near the grill or indoors. Never store or use flammable liquids, like gasoline, near the grill. While transporting LP gas containers, transport the container in a secure, upright position. Never keep a filled container in a hot car or car trunk. Heat will cause the gas pressure to increase which may open the relief valve and allow gas to escape. Please refer to the Food Selling/Serving Locations of this booklet for grill-safe locations around campus. If you are looking to utilize another location, please contact Risk Management ( ) to determine a safe alternative. 5

6 Food Selling/Serving Location Map 6