Ohio Administrative Code › Title 3337 - Ohio University › Chapter 3337-47 - Policies on University Vehicles, Food Service and Air Transportation › Section 3337-47-10 - On-campus temporary food service practices

Current through all regulations passed and filed through July 1, 2024
The version of this rule that includes
				live links to associated resources is online at
https://www.ohio.edu/policy/47-010.html
(A)
								Overview
This policy ensures that basic food
				sanitation requirements and practices are incorporated into temporary food
				service locations on campus, whether the food be for sale or
				gratis.
When foods are to be prepared or served
				by organized university groups for special meals or events of a temporary
				nature the department of environmental health and safety should be notified at
				least forty-eight hours in advance. Notification should include a statement in
				writing of what foods are to be prepared, where they are to be prepared, who is
				to prepare them, where they are to be served, and where they are to be
				refrigerated, if necessary, or otherwise protected against contamination or
				spoilage between the time of preparation and serving. A method must be provided
				for patron and worker hand-washing.
A completed "Permit to Sell/Serve Food
				on Campus" shall be sufficient for the above required written notification. The
				approved permit must be displayed at the sale or serving site.
Informal, small-group, "pot-luck"
				events in which no money changes hands (neither as "donation" nor as "price")
				are not subject to the requirements of this policy, but the participants are
				encouraged to notify environmental health and safety of the planned activity,
				and to follow safe food-handling practices.
Policy 47.015 may also
				apply.
(B)
								Process
It is necessary that all food products
				be prepared, held, and handled in as safe and sanitary a manner as possible.
				The food should be prepared in an approved food preparation area such as a
				university kitchen, a residence hall kitchen, or in some licensed food
				establishment other than at the university. This forbids the preparation of the
				food in the homes of individuals (with the possible exception of baked goods
				and potlucks as exempted above).
Acceptable places where food may be
				prepared for sale or gratis distribution on campus are:
(1)
									Any licensed
			 location such as a university kitchen, church kitchen, commercial kitchen,
			 fraternity or sorority, etc.
(2)
									The small
			 university student kitchens located at Nelson, Bryan, Brough, Hoover, and Voigt
			 halls.
(3)
									The kitchens in resident directors' apartments.
Foods such as hotdogs, hamburgers,
				steaks, etc., may, of course, be cooked outside at the location where they are
				to be sold or served, if the location and handling procedures are satisfactory,
				and refrigeration is available in an acceptable form, and an onsite
				hand-washing facility is provided.
An exception to the above may be made
				for products that are not of a potentially hazardous nature, such as baked
				goods (cookies, brownies, etc.), at the discretion of environmental health and
				safety. If in doubt about the need for a permit, contact the department of
				environmental health and safety for guidance, or visit their web site,
https://www.ohio.edu/riskandsafety/ehs/
.
The above criteria shall not apply to
				licensed food service operations, which in the course of routine business
				operations provide delivery services of their products to residence halls, etc.
				However these businesses shall complete and submit for approval the "Permit to
				Sell/Serve Food on Campus" for various special events such as festivals, etc.,
				of a temporary nature.
The version of this rule that includes
				live links to associated resources is online at
https://www.ohio.edu/policy/47-010.html