Ohio Administrative Code › Title 3342 - Kent State University › Chapter 3342-4 - University Policies › Section 3342-4-06.2 - Administrative policy regarding sale and distribution of food on campus

Current through all regulations passed and filed through July 1, 2024
(A)
								Purpose. Registered student organizations, recognized
			 residence hall groups, and university departments may sell or distribute food
			 only if they do so in conformity with the following:
(B)
								Operational
			 procedures.
(1)
									A sales and solicitation permit must be obtained and
			 displayed, as outlined in rule 3342-4-11.5 of the Administrative
			 Code.
(2)
									Sales or distribution of food may not take place in
			 established food service areas which are: regional campus culinary operations
			 locations with health licenses, Kent student center, university library,
			 student center plaza, eastway, DI HUB, tri-towers rotunda, recreation center,
			 and the residence hall dining halls.
(3)
									Sales in the
			 established areas requires an approved food and beverage waiver. Sales in other
			 areas require an approved food and beverage waiver for all events where sales
			 or purchasing will exceed two-hundred dollars.
(4)
									Sale or
			 distribution of light snack items for fundraising purposes.
(a)
										Light snack items
			 such as donuts, rolls, cookies, and beverages not requiring refrigeration may
			 be sold or distributed from behind reserved tables. Meat, meat spreads,
			 cheeses, fish, fish spreads, cream products, meringues or other prepared foods
			 may not be sold in this manner.
(b)
										Milk or milk
			 products used as an additive to coffee or tea must be maintained under electric
			 refrigeration at a temperature of forty-five degrees or less. Coffee lightener
			 must be served in a covered container.
(c)
										All food must be
			 individually wrapped or enclosed beneath plastic or kept in a covered box. All
			 food shall be stored and displayed as to be reasonably protected from flies,
			 dust and pollution caused by unnecessary handling or other contaminations. When
			 the service is such that the customer serves themselves, proper serving
			 utensils, such as tongs, must be provided. The organization salesperson is
			 responsible for seeing to it that customers do not serve themselves by hand or
			 in other inappropriate ways.
(d)
										The use of
			 plastic and wood utensils is allowed. Individual, dispensable stirrers must be
			 available.
(e)
										All food must be processed or prepared in a licensed
			 food service operation or in an establishment or place meeting equivalent
			 requirements of the Ohio department of health. In order to ensure the freshness
			 of any commercially prepared food being sold, the organization must maintain
			 receipts at the site noting date and place of purchase.
(f)
										The food sales
			 site and all utensils and devices must be open to inspection at any time by
			 university environmental control agents or appropriate university
			 personnel.
(g)
										The selling and distributing organization is
			 responsible for normal cleaning of the sales site at the end of the daily sale
			 or distribution period, including proper wrapping of all perishable garbage and
			 removal of all food crumbs or liquid spills.
(5)
									Sale or
			 distribution of food items as part of a program must be in conformity with the
			 following guidelines:
(a)
										Category one food examples are as follows: crackers;
			 popcorn; chips; pretzels; pop; punch; coffee; tea; hot chocolate; S'mores;
			 fresh fruit; orange juice; watermelon; nonalcoholic beverages; cider; bread;
			 buns; popsicles; rice; candy bars; mints; caramel apples; fried vegetables;
			 peanut butter; jelly; dried fruits and nuts; and syrup. Foods in category one
			 require that the individuals handling the foods ensure that good personal
			 hygiene practices be followed.
(b)
										Category two food
			 examples are as follows: cookies; donuts; baked beans; cake; nachos/heated
			 cheese; butter; brownies; condiments; fruit pies; canned soup; danishes;
			 Christmas cookies; pancakes; and french fries. Foods in this grouping require
			 clean areas of preparation and serving. This means that if the product is
			 prepared in a kitchen, that area must be kept clean and free of potential
			 contamination.
(c)
										Category three food examples are as follows: dip;
			 vegetable trays; spaghetti; pizza; tacos; milk; pumpernickel-spinach dip; hot
			 dogs; bacon; eggs; cider; bagel/cream cheese; subs; cold cuts; chili;
			 hamburgers; and ice cream. Foods in this grouping require temperature control
			 either through refrigeration or heating. These foods are products that can
			 cause food illnesses if not kept at proper temperatures. Foods that need to be
			 kept cool must be kept at forty-five degrees or below and cooked foods must be
			 kept at one hundred forty-five degrees or above. Sale or distribution of foods
			 in this category requires prior consultation with authorized departmental staff
			 and university food service officials. If needed, the items in category three
			 must be prepared by and obtained from a licensed food service
			 vendor.
(d)
										Category four food examples are as follows: barbecued
			 beef; roast beef; chicken; pork; potato salad; potluck dinners; chinese foods.
			 Foods in category four are foods that must be prepared and served by a licensed
			 food operation. These foods are not permitted to be prepared or served by
			 individual organizations.
(6)
									Any food products
			 that require refrigeration or that have been cooked that are left from the
			 event must be properly discarded once they have been served.
(7)
									Packaged foods
			 that have not been opened may be saved and reused.