Food Safety for Temporary Food Establishments on Campus
01. POLICY STATEMENTS
01.01 The university recognizes the role of food in the activities of student organizations and campus departments. In an effort to support student organizations, campus departments and to ensure the safety of food provided on campus, all organizations and departments shall adhere to this policy.
01.02 The purpose of this policy is to establish standards for those involved in preparing or handling food to prevent disease, protect health and promote safe food practices for food served to the general public.
01.03 This policy does not apply to purchases of food and beverage for personal consumption or closed events such as those hosted privately by a department or student organizations, private tailgate parties, cook-outs, picnics, or potluck dinners that are not open for consumption by the general public.
01.04 All food served on campus shall be handled in accordance with the Texas Food Establishment Rules (TFER). These regulations were designed to prescribe practices and procedures to prevent foodborne illnesses.
02.01 Campus Departments – Consist of faculty, staff, departments, offices, councils, committees, other faculty or staff organizations, and visitor organizations.
02.02 Foodborne Illness – Also referred to as foodborne disease or food poisoning, is any illness resulting from the consumption of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food as well as chemical or natural toxins.
02.03 General Public – The public includes any group of faculty, staff, students, and guests gathered for a formal event, meeting or activity.
02.04 Potentially Hazardous Food (PHF) – A food that requires time and temperature control for safety to limit pathogen growth or toxin production.
02.05 Ready to Eat or Pre-Packaged Foods – Examples of these types of food items include candy bars, bags of chips, or granola bars. Whole fruits, such as oranges, apples and bananas are also considered “Ready to Eat,” but are not required to be pre-packaged or individually wrapped.
02.06 Student Organizations – Afforded access to campus resources and, in turn, agree to comply with regulations and procedures established for the governance of student groups (SA/PPS No. 07.04). Because the value of a co-curricular experience enhances the learning and development of the individual student and helps to create a sense of belonging to the university, the following policies for the registration and governance of student organizations have been established. The institution acknowledges the wide range of groups that exist on a diverse campus and has established the following levels of organizational structure to more clearly define the status and benefits for various organizations, to develop a system of governance for student organizations, and to develop unity among various organizations and a sense of loyalty to Texas State.
02.07 Temporary Food Establishment – A food establishment that operates for a period of no more than fourteen consecutive days in conjunction with a single event or celebration.
02.08 Texas Food Establishment Rules (TFER) – The TFER is a comprehensive set of rules for the regulation of retail food establishments. These rules are based on the current FDA Model Food Code. In these rules, food establishments include: restaurants, grocery stores, mobile food vendors, temporary food establishments, roadside food vendors and others.
03.01 The Environmental Health, Safety & Risk Management (EHSRM) office will work in partnership with the office of Student Involvement at LBJ to monitor food protection and foodborne illness prevention practices at temporary food establishments on campus.
03.02 Before approval to sell or give away food, student organizations and campus departments must complete the food safety training course or have a current food handlers training certificate (completed within the last three years).
03.03 For student organizations: when food is sold, given away (whether for free or for donations) at events by organizations to persons outside their immediate membership, student organizations must contact Student Involvement for training and food permits.
03.04 For campus departments: when food is sold, given away (whether for free or for donations) at events by departments to persons outside their immediate office, campus departments must contact EHSRM for training and food permits.
03.05 This process must be completed at least ten business days prior to the event date requested for review and processing.
Note: This does not exclude the need for appropriate paperwork for reserving space on campus.
03.06 In addition, the solicitation forms for the LBJ Student Center, Mall and Quad areas must be completed and submitted to the office of Campus Activities and Student Organizations at least ten business days prior to the event date requested for student organizations and campus departments. Additional information such as guidelines and requirements will be provided by Student Involvement or EHSRM.
03.07 If using a licensed vendor to supply the food, the student organization or campus department shall provide a copy of one of the following to Student Involvement or EHSRM: City of San Marcos Environmental Health permit, business license, or certificate of liability insurance.
03.08 After the forms and the verification of food safety training have been reviewed by Student Involvement (for student organizations) or EHSRM (for campus departments), the student organization or campus department will be notified in writing whether approval has been granted. If the request is denied by CASO or EHSRM, recommendations for changes may be given to safeguard public health.
03.09 Student Involvement and EHSRM shall investigate complaints involving food safety and general sanitation issues and will work with responsible parties to correct the compliance issues.
03.10 The student organization or campus department sponsoring the event shall ensure that the persons with the current food handler certificate shall be present at the event at all times when food is being prepared and distributed.
03.11 EHSRM or Student Involvement reserves the right to perform unannounced random inspections of food preparation areas and facilities to ensure onsite compliance with the appropriate food policies and procedures. If these requirements are not or cannot be met and the infractions result in a risk to public health, EHSRM or Student Involvement may require an organization to discontinue serving food and to discard it.
03.12 The student organization or campus department assumes all liability for injury or illness associated with the consumption of food or beverages provided by the student organization or campus department.
03.13 The student organization or campus department shall assume responsibility for cleaning up the reserved area once the event is over, including areas where grills were used.
04. REVIEWERS OF THIS POLICY
04.01 Reviewers of this Policy include the following:
University Safety Committee
University Safety Committee, Chair
Director, Environmental Health, Safety,