uoehsm policy for food service at temporary events patricia fowler, rehs, cfsp office of...

UOEHSMUOEHSM

Policy for Food Service Policy for Food Service at Temporary Eventsat Temporary Events

Patricia Fowler, REHS, Patricia Fowler, REHS, CFSPCFSP

Office of Environmental, Health, Office of Environmental, Health, and Safety Managementand Safety Management

Office of the Vice President of Office of the Vice President of Administration and CAOAdministration and CAO

UOEHSMUOEHSM

UOEHSMUOEHSM

Policy for Food Service at Temporary EventsPolicy for Food Service at Temporary Events

Applies to:Applies to:– Bloomington CampusBloomington Campus– Events Open to the Events Open to the

PublicPublic

Does NOT Apply to:Does NOT Apply to:– Intradepartmental Intradepartmental

FunctionsFunctions Pitch-In MealsPitch-In Meals Treat TablesTreat Tables Department DinnersDepartment Dinners Food Commercially Food Commercially

Prepackaged – Prepackaged – Individual ServingsIndividual Servings

UOEHSMUOEHSM


Alcohol Requires Alcohol Requires Special Approval!Special Approval!

– Get from Risk Get from Risk ManagementManagement

– www.indiana.edu/www.indiana.edu/~riskmgmt.alcohol.htm~riskmgmt.alcohol.htm

UOEHSMUOEHSM


““Open to the Public”:Open to the Public”:– Sponsored, Organized, or Hosted by Any Group Sponsored, Organized, or Hosted by Any Group

of University Students, Faculty, or Staffof University Students, Faculty, or Staff– Is held on University PropertyIs held on University Property– Includes a Temporary Food EstablishmentIncludes a Temporary Food Establishment

– Is Intended to be Open to Anyone without Is Intended to be Open to Anyone without Reference to Affiliation with IUReference to Affiliation with IU

– Is Advertised as Being Open to the Public in Is Advertised as Being Open to the Public in Any MediaAny Media

UOEHSMUOEHSM


““Internal Event”:Internal Event”:– Attendees are Limited to Group’s Attendees are Limited to Group’s

Internal MembersInternal Members– Occurs on University propertyOccurs on University property

UOEHSMUOEHSM


““Provider”: A Caterer or Provider”: A Caterer or other Food Service that is other Food Service that is subject to Inspection by subject to Inspection by the University or other the University or other Health DepartmentHealth Department

““Compliant Provider”: A Compliant Provider”: A Provider that has been Provider that has been determined by UOEHSM to determined by UOEHSM to be in Compliance with be in Compliance with Indiana State Department Indiana State Department of Health Rulesof Health Rules

UOEHSMUOEHSM


“ “Temporary Food Temporary Food Establishment”: A Establishment”: A Food Establishment Food Establishment that Operates for that Operates for No More Than 14 No More Than 14 Consecutive Days Consecutive Days with a Single Event with a Single Event or Celebrationor Celebration

UOEHSMUOEHSM


““Potentially Potentially Hazardous Foods”: Hazardous Foods”: Foods, That in Order Foods, That in Order To Be Safe Must be To Be Safe Must be Stored and Displayed Stored and Displayed Either:Either:– Refrigerated at 41Refrigerated at 41ooF F

or Below for Cold or Below for Cold FoodsFoods

– Heated to 135Heated to 135ooF for F for Hot FoodsHot Foods

UOEHSMUOEHSM


Planning Requirements:Planning Requirements:

Either:Either:

• Use an On-Campus Contracted Food Use an On-Campus Contracted Food ServiceService

Or:Or:

• Submit a Completed Submit a Completed Temporary Food Temporary Food Service Event Form Service Event Form to UOEHSM at least to UOEHSM at least 7 days before the event7 days before the event

UOEHSMUOEHSM


Planning Requirements:Planning Requirements:– If Using the Temporary Food Service If Using the Temporary Food Service

Event Form (TFSEF):Event Form (TFSEF):

Organizer purchase all foods from a Organizer purchase all foods from a Compliant Provider(s)Compliant Provider(s)

Work with UOEHSM to ensure that Work with UOEHSM to ensure that Provider’s Most Recent Inspection Provider’s Most Recent Inspection Report is availableReport is available

UOEHSMUOEHSM


Temporary Food Service Event Form Temporary Food Service Event Form Available at:Available at:

www.ehs.indiana.edu/food.htmlwww.ehs.indiana.edu/food.html

UOEHSMUOEHSM


TEMPORARY EVENT FOOD SERVICE APPLICATION TEMPORARY EVENT FOOD SERVICE APPLICATION

NAME OF EVENT:NAME OF EVENT:

DATE SUMBITTED:DATE SUMBITTED:

NUMBER ATTENDING:NUMBER ATTENDING:

LOCATION OF EVENT: LOCATION OF EVENT:

STARTSTART ENDEND DATE: DATE: TIMETIME TIME: TIME:

NAME OF GROUP (OR VENDOR) SERVING FOOD AT EVENT: NAME OF GROUP (OR VENDOR) SERVING FOOD AT EVENT:

NAME OF PERSON IN CHARGE OF EVENT:NAME OF PERSON IN CHARGE OF EVENT:

PHONE:PHONE:

ADDRESS: ADDRESS:

FAX: FAX:

UOEHSMUOEHSM


• • LIST ALL FOOD AND DRINKS TO BE SERVED AND SOURCE OF PRODUCT LIST ALL FOOD AND DRINKS TO BE SERVED AND SOURCE OF PRODUCT

• • YOU MUST PROVIDE A COPY OF THE MOST RECENT INSPECTION REPORT. (Available YOU MUST PROVIDE A COPY OF THE MOST RECENT INSPECTION REPORT. (Available at the County Health Department or the Restaurant/Grocery/Caterer/Facility) at the County Health Department or the Restaurant/Grocery/Caterer/Facility)

• • Please note that groups may NOT serve Please note that groups may NOT serve anyany food prepared in their homes. This food prepared in their homes. This includes baked items.includes baked items.

MENU (List all food, drinks, alcohol*)MENU (List all food, drinks, alcohol*) SOURCE OF FOOD (Name & location of SOURCE OF FOOD (Name & location of grocery, caterer, restaurantgrocery, caterer, restaurant

UOEHSMUOEHSM


1.) How will food be cooked at event? 1.) How will food be cooked at event?

IMPORTANT: Reheated foods must be rapidly heated to 165°F prior to serving! IMPORTANT: Reheated foods must be rapidly heated to 165°F prior to serving!

2.) How will food be kept hot? (Above 135°F)2.) How will food be kept hot? (Above 135°F)

3.) How will food be kept cold? (Below 41°F)3.) How will food be kept cold? (Below 41°F)

4.) How will food be transported? 4.) How will food be transported?

5.) How long in transit? 5.) How long in transit?

HOW WILL FOOD BE PROTECTED FROM CONTAMINATION DURING STORAGE, SERVING AND HOW WILL FOOD BE PROTECTED FROM CONTAMINATION DURING STORAGE, SERVING AND DISPLAY? DISPLAY?

UOEHSMUOEHSM


You must submit formYou must submit form at at least 7 days least 7 days in advance of eventin advance of event: : Patricia Fowler, REHSPatricia Fowler, REHS

University Office of Environmental, Health, and Safety Management University Office of Environmental, Health, and Safety Management 2735 East Tenth Street, Room 1602735 East Tenth Street, Room 160

Bloomington, IN 47408 Bloomington, IN 47408 PHONE: 855-3233 Email: PHONE: 855-3233 Email: [email protected]@indiana.edu FAX: 855-7906 FAX: 855-7906

www.ehs.indiana.edu www.ehs.indiana.edu

**You must provide hand-washing facilities for your event.**You must provide hand-washing facilities for your event.

APPROVED by EHS APPROVED by EHS

DENIED by EHS DENIED by EHS

Approved by Student Activities office (if applicable) Approved by Student Activities office (if applicable)

Approved by RPS (if applicable) Approved by RPS (if applicable) ____________________________

**Please check this box if alcohol will be served at the eventPlease check this box if alcohol will be served at the event. .

See See http://www.indiana.edu/~riskmgmt/alhttp://www.indiana.edu/~riskmgmt/alcohol.htm cohol.htm

or University coverage requirements for or University coverage requirements for liquor liability. liquor liability.

UOEHSMUOEHSM


Information required for TFSE Information required for TFSE Form includes:Form includes:– Name of Event, Location of Name of Event, Location of

EventEvent– Name of Group or Vendor Name of Group or Vendor

Providing FoodProviding Food– Complete menu and Complete menu and

source of each itemsource of each item– How food will be kept hot / How food will be kept hot /

coldcold– How food will be How food will be

transported, stored, transported, stored, displayed, and served to displayed, and served to protect from protect from contaminationcontamination

UOEHSMUOEHSM


TEFS FormTEFS Form Must Be Submitted Must Be Submitted

At LeastAt Least 7 Days before the 7 Days before the

Event!!Event!!

UOEHSMUOEHSM


Service of Home-Service of Home-Prepared Food is Prepared Food is ProhibitedProhibited at at Events Covered Events Covered

by this Policy!by this Policy!

UOEHSMUOEHSM


Temporary Event Guidelines:Temporary Event Guidelines:– Cold Foods to be at 41Cold Foods to be at 41ooF or F or

belowbelow Mechanical Mechanical

Refrigeration, Freezers, Refrigeration, Freezers, Dry Ice, Heavy Duty Dry Ice, Heavy Duty Insulated CoolersInsulated Coolers

– Hot Foods to be at 135Hot Foods to be at 135ooF F or aboveor above

Ovens, Grills, Warming Ovens, Grills, Warming Cabinets, Propane Cabinets, Propane Units, Chafing Dishes Units, Chafing Dishes w/Sterno, thermal w/Sterno, thermal Cambro UnitsCambro Units

– Displayed foods to be Displayed foods to be Covered or WrappedCovered or Wrapped

UOEHSMUOEHSM


Temporary Event Guidelines, Temporary Event Guidelines, cont’dcont’d– Food to be handled with Food to be handled with

utensils or gloved handsutensils or gloved hands– Hands must be kept clean – Hands must be kept clean –

water, soap, paper towelswater, soap, paper towels– Clean Outer Garments to be Clean Outer Garments to be

wornworn– Hair Restraints to be usedHair Restraints to be used– Smoking and Eating prohibited Smoking and Eating prohibited

in food prep areain food prep area– Healthy Workers Only!Healthy Workers Only!– Waste Containers with Lids Waste Containers with Lids

AvailableAvailable

UOEHSMUOEHSM


Other ConsiderationsOther Considerations– Expenses paid through Purchasing Expenses paid through Purchasing

require use of Compliant Provider with require use of Compliant Provider with tax and insurance documentationtax and insurance documentation

– Site for Event must be arranged Site for Event must be arranged separatelyseparatelyStudent Activities OfficeStudent Activities OfficeResidential Programs & ServicesResidential Programs & ServicesAthletic FacilitiesAthletic Facilities

– (see policy for contact information)(see policy for contact information)

UOEHSMUOEHSM


Happy Eating!Happy Eating!

uoehsm policy for food service at temporary events patricia fowler, rehs, cfsp office of...

Documents

uoehsm slide

uoehsm policy

event slide

temporary events provider

temporary events alcohol

tables department dinners

single event

available slide