Fillable Food-serve Regulated Materials Requiring Reporting

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Food-serve Regulated Materials Requiring Reporting

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Application for Food Serving Permit - 3.1.2016 3/1/2016
Department of Environmental Health & Safety
Application for Food Serving Permit
Permit must be submitted 5 business day prior to event
SECTION I: EVENT INFORMATION (To be completed by the event coordinator) Today’s Date
University Organization/Group Event Date
Name of Event Coordinator Event Time
Telephone No. E-mail
Approved BBQ or Event Location*
(*see locations at http://www.csuchico.edu/fres/hospitality_food/bbqinfo/index.shtml)
Approved location where food will be prepared: Farm Pavilion Kitchen Other approved location:
Food to be served (including condiments) and how they will be served. (Describe in detail what and how food will be served; e.g., cooked, raw,
sliced, whole, pieces, sandwiches, in paper cups, on paper plates, etc.)
Method of storing perishable foods (if applicable)
Describe food serving stand (cart, counter, table)
List utensils to be used for preparing and/or serving food on campus (bowls, pitchers, cups, knives, etc.)
If heating or cooking food outdoors on campus, choose one of the following:
Charcoal: Requires hose and quill for fire suppression purposes. Non-potable water (ground water) cannot be used for drinking water.
Any coals remaining after cooking cannot be disposed of on campus.
Propane: Requires an ABC Fire Extinguisher. Questions on how to operate a fire extinguisher please contact EHS at 898-5126.
Trailer BBQ: Approval of appropriate insurance requirements must be met.
If heating or cooking food outdoors, you must reserve a portable hand washing station and fire extinguisher or hose/quill for the day of the
event. Contact the Student Life and Leadership office in person at the BMU, room 220.
As the Event Coordinator I accept responsibility for this event. I understand it is my responsibility to inform any person who will be handling
food of the guidelines set forth in the attached Health and Sanitation Requirements for Food Servers.
Signature: Date:
(Event Coordinator)
Signature: Date:
Tentative Approval (SLL or Facilities Reservations)
============================================================================================================
SECTION II: FOOD SERVING PERMIT (Please contact EHS at 898-5126 for review of Permit)
Approved (unconditional) Approved (conditional) Denied
Conditions:
The above stated organization is hereby given permission to serve the items listed on this application on campus and must meet all applicable
requirements as stated in the Health and Sanitation Requirements for Food Servers (attached.)
Food Serving Permit Approval Date:
(Environmental Health and Safety Representative)
============================================================================================================
SECTION IV: EVENT APPROVAL (To be completed by CSU, Chico Staff)
1.) Event Approval Date:
(Student Life & Leadership Representative, Facilities Reservations)
APPROVED PERMIT MUST BE PROMINENTLY DISPLAYED DURING EVENT
(See next page for information on Health & Sanitation Requirements for Food Servers.)
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Application for Food Serving Permit - 3.1.2016 3/1/2016
Department of Environmental Health & Safety
Health and Sanitation Requirements for Food Servers
Any group serving food on campus, that is made available to the general public, must secure a Food Serving Permit (except
exempt categories listed below.) Food that is offered for consumption on campus must be prepared in a commercial facility. No
food or beverage prepared in a private residence shall be served on campus unless they fall into the following exempt
categories:
EXEMPT CATEGORIES (Permit not required)
Professionally catered food
Any food or food product made and contained (canned, bottled, or packaged) by a licensed producer that is to be
served in the original container and does not require temperature control
Fruits washed before eating and served uncut in the natural form
Popcorn, if made in a standard commercial popper
Brownies, cookies, donuts, and unfilled cupcakes
Coffee brewed in a commercial kitchen and served from a stainless steel or single-use container, tea, high-sugar cold
beverages (e.g.: punch, lemonade), or soft drinks from commercial dispensers, that are served in single serving cups
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 pads, walks, or roadways (as indicated on the map of pre-approved areas.) 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. 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 or in any bushes, shrubs or
planting area, along the creek bank, or in the creek.
FOOD PREPARATION GUIDELINES
Groups and organizations preparing food to be served on campus must adhere to the following applicable standards:
1. Hand washing facility with running water shall be provided for food handlers. Hand washing detergent or soap and
single-service sanitary towels shall be provided. No person shall begin or resume work after visiting the toilet without
first washing his/her hands.
2. All multi-use utensils and other equipment used in connection with the preparation, service, and display of food, shall
be made of nontoxic materials and so constructed, installed, and maintained as to be readily cleaned, and shall be
kept clean and in good repair.
3. Where single-service eating and drinking utensils are used exclusively, no facilities for dishwashing shall be required.
4. If multi-use eating and drinking utensils are used, arrangements must be made with an approved facility for loan and
washing of multi-use utensils.
5. Waste shall be removed and disposed of in a sanitary manner as frequently as necessary. Adjacent areas shall be
kept clean and free of litter.
6. All readily perishable food or beverage which are intended to be held prior to processing, or are to be reused on the
premises, shall be maintained at or below a temperature of 40° Fahrenheit. Similarly when food being maintained hot
for serving, or while being served hot, shall be kept in devices which maintain the temperature of all portions of food
above 140°.
7. All food handlers preparing, handling, or serving food shall wear clean outer garments and shall keep their hands
clean at all times while engaged in handling food, beverage, or utensils. All such food handlers shall wash their hands
and arms with soap or detergent and warm water before commencing work.
8. Disposable gloves or serving utensils shall be used when preparing and serving Ready-to-Eat foods. Ready-to-Eat
foods include already cooked foods, freshly cooked foods, fresh fruits & vegetables served raw or cooked, cold meats
& sandwiches and bread items.
9. A portable hand washing station shall be set-up near the food serving area and be made available to cooks, servers,
and customers.
I have read and understand the guidelines stated above.
(Event Coordinator Signature)
PREVENTING FOODBORNE ILLNESS
All foods obtained from a licensed retail food vendor shall be picked up just prior to the actual scheduled serving time.
Early pick-ups are not allowed due to the potential of improper storage and handling.
Don't accept any donated food from an unlicensed food vendor or caterer.
To prevent potential tampering, never leave food unattended.
Keep hands, clothing, and food preparation and serving areas clean at all times.
TO REPORT A FOODBORNE ILLNESS CASE
Environmental Health and Safety @ 898-5126
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Food-serve Regulated Materials Requiring Reporting

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Completed 22 March 2020

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