Application for Food Serving Permit - 03-2018.doc 3/5/2019
Department of Environmental Health & Safety
Health and Sanitation Requirements for Food Servers
Any group serving food on campus that will be made available to the general public must obtain a Food Serving Permit (except
the exemptions list below). Food that is offered for consumption on campus must be prepared in a commercial kitchen or at
your specified tabling location. No food or beverage can be prepared or cooked in a private residence (with the exceptions of
potlucks as defined below).
Once completed, a printed version must be available for inspection on-site where food is being served. Full compliance with
the California Retail Food Code is required. Applicants must read and understand all Health and Sanitation Requirements for
Food Server Before Signing
EXEMPT CATEGORIES (permit not required):
• Professionally catered food (must still get approval from Risk Management).
• Potlucks (organizations and departments may share food prepared at home and without a food serving permit, at the
personal risk of participants, if the food is offered for free and the potluck is in a closed setting (non-public, invited
guests, members only).
• Any food made and contained (canned, bottles, or packaged) by a licensed producer that is to be served in the original
container and does not require temperature control.
• Fruits washed and uncut.
• Popcorn, if made in a standard commercial popper.
• Brownies, cookies, donuts, and unfilled cupcakes.
• Coffee and tea (without dairy product)
• Soft-drinks (punch, lemonade, soda)
PROHIBITED ITEMS (unless preapproved by EHS)
Poultry of any kind
Deep-frying
Whole cuts of pork. Only sliced, pulled, and cubed allowed.
FOOD STAND/BOOTH
Must be located in a pre-approved reserved space.
Must have separate food preparation and customer service areas; customers must not have access to food
preparation area.
Metal or plastic surfaces only. No wooden surfaces may be used.
Sanitize table before food preparation and cooking begins.
OUTDOOR-COOKING ON CAMPUS
Location of Cooking Equipment: pre-approved equipment used to perform open or barbecue cooking shall be placed
only at approved locations on concrete, asphalt or dirt paths. Map of pre-approved barbeque locations can be found
on the EHS website. The cooking/barbecue equipment must be located more than 25 feet away from any building,
flammable fence, structure, or tree and must be more than 50 feet away from any building ventilation intake.
Barbeques cannot be under tents or canopies.
Fire Suppression: an operational water hose connected to a water source must be available at all cooking sites where
charcoal grills are used prior to the start of any cooking. When a propane grill is used an ABC fire extinguisher must
be available.
Disposal of Coals: any coals remaining after cooking shall be allowed to cool and shall be removed from campus by
the event coordinator/sponsor. Ashes and or/charcoal shall not be dumped anywhere on the campus grounds, in any
bushes, shrubs, or planting area, in storm drains, along creek bank or in the creek.
PREVENTING FOODBORNE ILLNESS
Hand washing facility with running water shall be provided for food handlers. Hand washing detergent or soap and
single-service towels shall be provided.
All food handlers preparing, handling, or serving food shall always wear clean outer garments and keep their hands
clean while engaged in handling food, beverage, or utensils. All such food handlers shall wash their hands and arms
with soap and warm water before commencing work.
Gloves should be worn if physically touching food products.
All multi-use utensils and other equipment use in connection with the preparation, service, and display of food, shall be
kept clean and in good repair.
Single-use eating and drinking utensils must be handed out to consumers.
