The following health and safety policy has been adopted in order to protect all members of the university community from injury or illness that may occur from the sale and/or distribution of food and beverages from temporary food facilities. The observance of this policy by your organization is essential in achieving this goal.
Nonprofit Charitable Temporary Food Facilities (hereafter Temporary Food Facilities) means one of the following:
NONPROFIT CHARITABLE TEMPORARY FOOD FACILITIES ARE REGULATED BY THE STATE OF CALIFORNIA UNDER THE CALIFORNIA HEALTH AND SAFETY CODE, CHAPTER 10, ARTICLE 13.5.
The enforcement of these regulations shall be the responsibility of the Humboldt State University office of Environmental Health and Safety (Ext. 5711) and under the guidance of the Humboldt County Department of Health Services. The Food Safety Program Enforcement Officer (hereafter called the Food Safety Officer) shall be the Environmental Health & Safety (EH&S) Coordinator.
SCOPE AND APPLICATION
This policy covers all distribution of food and beverages on the Humboldt State University campus except those operations managed by University Center. Non-HSU entities must obtain permission to operate from the Vice President of Enrollment Management and Student Affairs (707-826-3361) prior to the commencement of food and/or beverage sales and/or distribution.
No home preparation of food for public consumption is allowed. (Exception: Campus organizations planning closed functions [e.g., non-public, members only, potluck] may be allowed to provide food prepared at home provided it is not offered for sale.)
The Office of Environmental Health and Safety has the authority to enforce this policy and all federal, state and local regulations pertaining to the sale and distribution of food and beverages on the HSU campus.
Temporary Food Facility Permits
Temporary food facility permits shall be issued to a representative of each entity that is requesting permission to sell and/or distribute food and/or beverages. The individual submitting the permit request shall be the designated responsible person (hereafter called the “responsible person”) and shall have oversight responsibility for the entity’s food and/or beverage operation.
The Food Safety Officer shall require the responsible person of each temporary food facility to complete and submit a “Temporary Food Facility Permit Application” in duplicate to the office of Environmental Health and Safety, Student and Business Services building, room 413 (ext.5711).
The length of time a permit is valid will depend on the circumstances of the requested operations and will be at the discretion of the Food Safety Officer. All permits shall expire at the end of each semester.
Permits will be revoked if the permitted facility is found to be out of compliance with any part of this policy.
Permits may be revoked at any time at the discretion of the Food Safety Officer.
Potentially Hazardous Foods
No potentially hazardous food (see definition below) or beverage stored or prepared on campus or in a private home may be offered for sale, sold, or given away from a temporary food facility. Potentially hazardous food shall be prepared in a certified commercial kitchen only (subject to approval by the Food Safety Officer).
The Food Safety Officer shall have the authority to prohibit the sale or distribution of any potentially hazardous food.
Food containing raw meat and/or fish may not be sold or distributed under any circumstances.
All food and beverage shall be protected at all times from unnecessary handling and shall be stored, displayed and served so as to be protected from contamination.
Potentially hazardous food and beverage shall be maintained at or below 7 degrees Celsius (45 degrees Fahrenheit) or at or above 57.2 degrees Celsius (135 degrees Fahrenheit) at all times. Operators of a temporary food facility shall have, on site, an approved food thermometer capable of indicating the temperatures noted above.
Ice used in beverages shall be protected from contamination and shall be maintained separate from ice used for refrigeration purposes.
All food and food containers shall be stored off the floor/ground on shelving or pallets located within (or close proximity to) the facility.
Except as indicated below, live animals, birds, or fowl shall not be kept or allowed in, or near proximity to, temporary food facilities.
Exception: The above paragraph does not prohibit the presence, in any room where food is served to the public, guests, or patrons, of a guide dog, signal dog, or service dog, as defined by Section 54.1 of the Civil Code, accompanied by a totally or partially blind person, deaf person, person whose hearing is impaired, or handicapped person, or dogs accompanied by persons licensed to train guide dogs for the blind pursuant to Chapter 9.5 (commencing with Section 7200) of Division 3 of the Business and Professions Code.
The animal prohibition does not apply to dogs under the control of uniformed law enforcement officers or of uniformed employees of private patrol operators and operators of a private patrol service who are licensed pursuant to Chapter 11.5 (commencing with Section 7580) of Division 3 of the Business and Professions Code, while these employees are acting within the course and scope of their employment as private patrol persons.
The persons and operators described in the above exceptions are liable for any damage done to the premises or facilities by the dog. Said dogs described in the exceptions above shall be excluded from food preparation and utensil wash areas. Aquariums and aviaries shall be allowed if enclosed so as not to create a public health problem.
All garbage shall be disposed of in a sanitary manner. Solid waste shall be deposited in plastic bags placed inside rigid secondary containers. When bags are full they shall be closed so as to prevent any spillage during transport. Liquid waste shall only be disposed of on campus into a sanitary sewer receptacle that is plumbed to an operating grease and oil trapping device.
Employees handling food shall wear clean clothing and shall keep their hands clean at all times.
Where appropriate, tongs, forks, ladles, and other food service utensils shall be managed and protected to ensure that they remain in a sanitary state. Utensils used to manage potentially hazardous foods shall not be used to manage other foods to avoid cross-contamination.
The Food Safety Officer may establish additional structural or operational requirements as necessary to ensure that food is of a safe and sanitary quality.
Nothing in this policy shall prevent a local enforcement agency from performing inspections of, or requiring permits for, any temporary food facility to ensure compliance with food safety provisions contained in this chapter.
“Certified Commercial Kitchen” means a room or building which meets all the requirements of the California Health and Safety Code and is not a residential kitchen.
"Processing food in a commercial kitchen" means the manufacturing, processing or packaging of food in a commercial kitchen for the purpose of distribution.
"Potentially hazardous food" means a food that is natural or synthetic and that requires temperature control because it is in a form capable of supporting the rapid and progressive growth of infectious or toxigenic micro-organisms, the growth and toxin production of Clostridium botulinum, or, in raw shell eggs, the growth of salmonella enteritidis.
"Potentially hazardous food" includes a food of animal origin that is raw or heat-treated, a food of plant origin that is heat-treated or consists of raw seed sprouts, cut melons, and garlic-in-oil mixtures that are not acidified or otherwise modified at a food processing plant in a way that results in mixtures that do not support growth as specified in the paragraph above.
PERMIT APPLICATION PROCESS
Any club, organization, group and/or individuals who wish to operate a temporary food facility on the HSU campus must submit a Temporary Food Facility Permit Application to the office of Environmental Health and Safety at least five (5) working days prior to the preparation and/or dispensing of any food items. Upon receipt of the application, the Food Safety Officer will review the application and will either issue a permit or return the application with one of the following notices within forty-eight (48) hours:
Upon issuance of a temporary food facility permit, all persons who will take part in any food preparation, acquisition and/or sales/distribution shall watch the two ServSafe™ Videos titled, “Starting Out with Food Safety” and “Ensuring Proper Personal Hygiene” on file at the HSU Clubs Office. All individuals who view these videos will be given a quiz to verify their understanding of the material.