DEHS List of Minimum Requirements for Serving Food at Special Events
The selling of food on University of Minnesota campuses for fundraising, student activities, or other special events is an important part of campus life. As with all types of food sales or giveaways, there are criteria that need to be followed to ensure the health and safety of the customer.
All events on the Twin Cities Campus where food is sold or given away require the approval of the University's environmental hygiene officer.
Listed below are the minimum requirements for the dispensing of food to the public. Additionally, the environmental hygiene officer may: 1)restrict the type of food, 2) restrict the method of food preparation, or 3)specify additional requirements to protect the health of comsumers. The environmental hygiene officer may also inspect the special event, and can close the special event should conditions be found that endanger the public health.
Means shall be provided to control dust if the food stand is not on a dust proof surface.
Walls & Ceilings
All exterior food stands shall be located under an awning/tent ceiling of similar structure. Exterior food stands may require sidewall construction during periods of adverse weather.
Potable (drinking) water for maintaining the food stand sanitation shall be provided. Water may be transported in approved containers. (See the environmental hygiene officer for details.)
Mechanical refrigeration is required for holding potentially hazardous foods. Food items such as frozen hot dogs, brats, etc. may be kept in an insulated container, provided they are cooked from the frozen state and the food stand is not in operation for greater than three (3) hours.
A duplicate set of required food utensils shall be provided. Utensils shall be stored in a closed container until used.
No food or food surface shall be accessible by a customer unless it is by approved self-service methods.
All foods shall come from approved commercial sources.
All foods and food containers shall be kept at least eight (8) inches above the floor or ground.
- At all times, cold foods shall be at or below 41°F and hot foods shall be at or above 140°F until served to the customer.
- All uncooked or raw food of animal origin shall be thoroughly cooked to the minimum time and temperature as required by the State Food Code.
- An accurate thermometer suitable for measuring the internal temperature of all anticipated foods shall be available.
All liquid waste shall be discharged to an approved sanitary sewer.
All solid waste shall be stored and disposed of in a manner that will not create a nuisance.
Hand washing shall be provided at each food stand. It may consist of one of the following:
- Flowing water that discharges to a sanitary sewer or holding tank and a soap dispenser with individual towels.
- The use of an approved hand sanitizer.
- Condiments (catsup, relish, sugar, etc.) shall be in individual packs.
- Straws shall be wrapped.
- Self serve beverage cups shall be dispensed "upside down" to prevent hand contact with lip, rim or inside the cup.
- Self serve utensils (spoons, fork, etc.) shall be either individually packaged, or dispensed from holders such that only the handle portion is exposed.
Almost all cooking appliances are approved. Crockpots are not approved.
A minimum of two (2) work surfaces shall be provided. Work surfaces shall be nonabsorbent.
Sanitizing Work Surfaces
All work surfaces shall be cleaned and sanitized before any food or food containers are placed on the work surface. Household bleach, mixed at a ratio of one tablespoon to a gallon of potable water, is a sanitizing solution. Sanitizing solution shall be applied with a single service, disposable cloth. Disposable cloths shall also be used to wipe up food spills, etc.
- Maintain their hands in a clean condition
- Wash hands after using the toilet, handing raw food, smoking, or other contamination of the hands
- Wear clean outer garments and effective hair restraint
- Not serve food when knowing they have a communicable disease
For additional information and food permit approvals, contact:
DEHS at email@example.com or at (612) 626-6002, Fax - (612) 624-1949
Mark Rossi, Environmental Health Specialist: firstname.lastname@example.org or (612) 625-6152