University of Redlands

University of Redlands Sanitation Requirements For Food Servers



Any group serving food on campus, must read, fill out, and acknowledge the information below.

FOOD STAND/BOOTH

  • Must be located in a pre-approved reserved space (see list above for restrictions).
  • Must be covered with overhead protection for all food preparation and storage areas.
  • Must have separate food preparation and customer service areas; customers must not have access to food preparation area.
  • Outside vendors do not have access to Harvest Table kitchens, prep areas or equipment.

OUTDOOR-COOKING ON CAMPUS

  • Equipment used to perform open or barbecue cooking shall only be used at approved and safe locations.
  • Grills or other approved cooking equipment must be separated from public access by using ropes or other approved methods to prevent contamination of the food and injury to the public.
  • 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. May be adjacent to food stand/booth.
  • Pre-approved gas grills are allowed; charcoal grills are NOT PERMITTED on campus.
  • An ABC fire extinguisher must be available, on-site at the event.

PREVENTING FOODBORNE ILLNESS

  • All food obtained from a licensed retail food vendor shall be picked up just prior to the actual scheduled serving time. Early pickups are not allowed due to the potential of improper storage and handling.
  • Don’t accept any donated food from an unlicensed vendor or caterer.
  • To prevent potential tampering, never leave food unattended.
  • Keep hands, clothing and food preparation and serving areas clean at all times.
  • Gloves may be worn to protect food. It is important that gloves are changed on a regular basis, or as soon as they get dirty.

FOOD PREPARATION GUIDELINES

Groups and organizations preparing food to be served on campus should adhere to the following standards:

  • FOOD PREPARED OR STORED AT HOME IS PROHIBITED
  • Hand washing facility shall be nearby for food handlers and shall be equipped with hot and cold running water.  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.
  • All multi-use utensils and other equipment used in connection with the preparation, service, and display of food, shall be kept clean and in good repair. Unwrapped foods must be served with tongs.
  • Single-service eating and drinking utensils must be used for consumers.
  • 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.
  • All food must be protected from dust or other contamination, including condiments.
  • Potential hazardous food and beverage shall be maintained at or below a temperature of 39 degrees Fahrenheit or below.  Hot foods must be maintained at 140 degrees Fahrenheit or above.
  • 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.

CLEANING RESPONSIBILITIES

You are responsible for completely cleaning up all food and beverage supplies and equipment after the event.  Any excessive cleaning will result in additional costs.

RESPONSIBILITY FOR FOOD SANITATION

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