1. UOEHSM Policy for Food Service at Temporary Events Patricia Fowler, REHS, CFSP Office of Environmental, Health, and Safety Management Office of the Vice President of Administration and CAO

2. UOEHSM

3. Policy for Food Service at Temporary Events  Applies to: –Bloomington Campus –Events Open to the Public  Does NOT Apply to: –Intradepartmental Functions  Pitch-In Meals  Treat Tables  Department Dinners  Food Commercially Prepackaged – Individual Servings

4. UOEHSM Policy for Food Service at Temporary Events  Alcohol Requires Special Approval! –Get from Risk Management –www.indiana.edu/~risk mgmt.alcohol.htm

5. UOEHSM Policy for Food Service at Temporary Events  “Open to the Public”: –Sponsored, Organized, or Hosted by Any Group of University Students, Faculty, or Staff –Is held on University Property –Includes a Temporary Food Establishment –Is Intended to be Open to Anyone without Reference to Affiliation with IU –Is Advertised as Being Open to the Public in Any Media

6. UOEHSM Policy for Food Service at Temporary Events  “Internal Event”: –Attendees are Limited to Group’s Internal Members –Occurs on University property

7. UOEHSM Policy for Food Service at Temporary Events  “Provider”: A Caterer or other Food Service that is subject to Inspection by the University or other Health Department  “Compliant Provider”: A Provider that has been determined by UOEHSM to be in Compliance with Indiana State Department of Health Rules

8. UOEHSM Policy for Food Service at Temporary Events “Temporary Food Establishment”: A Food Establishment that Operates for No More Than 14 Consecutive Days with a Single Event or Celebration “Temporary Food Establishment”: A Food Establishment that Operates for No More Than 14 Consecutive Days with a Single Event or Celebration

9. UOEHSM Policy for Food Service at Temporary Events  “Potentially Hazardous Foods”: Foods, That in Order To Be Safe Must be Stored and Displayed Either: –Refrigerated at 41 o F or Below for Cold Foods –Heated to 135 o F for Hot Foods

10. UOEHSM Policy for Food Service at Temporary Events  Planning Requirements: Either: Use an On-Campus Contracted Food Service Use an On-Campus Contracted Food ServiceOr: Submit a Completed Temporary Food Service Event Form to UOEHSM at least 7 days before the event Submit a Completed Temporary Food Service Event Form to UOEHSM at least 7 days before the event

11. UOEHSM Policy for Food Service at Temporary Events  Planning Requirements: –If Using the Temporary Food Service Event Form (TFSEF):  Organizer purchase all foods from a Compliant Provider(s)  Work with UOEHSM to ensure that Provider’s Most Recent Inspection Report is available

12. UOEHSM Policy for Food Service at Temporary Events  Temporary Food Service Event Form Available at: www.ehs.indiana.edu/food.html

13. UOEHSM Policy for Food Service at Temporary Events  TEMPORARY EVENT FOOD SERVICE APPLICATION  NAME OF EVENT:  DATE SUMBITTED:  NUMBER ATTENDING:  LOCATION OF EVENT: STARTEND  DATE: TIMETIME:  NAME OF GROUP (OR VENDOR) SERVING FOOD AT EVENT:  NAME OF PERSON IN CHARGE OF EVENT:  PHONE:  ADDRESS:  FAX:

14. UOEHSM Policy for Food Service at Temporary Events LIST ALL FOOD AND DRINKS TO BE SERVED AND SOURCE OF PRODUCT LIST ALL FOOD AND DRINKS TO BE SERVED AND SOURCE OF PRODUCT YOU MUST PROVIDE A COPY OF THE MOST RECENT INSPECTION REPORT. (Available at the County Health Department or the Restaurant/Grocery/Caterer/Facility) YOU MUST PROVIDE A COPY OF THE MOST RECENT INSPECTION REPORT. (Available at the County Health Department or the Restaurant/Grocery/Caterer/Facility) Please note that groups may NOT serve any food prepared in their homes. This includes baked items. Please note that groups may NOT serve any food prepared in their homes. This includes baked items. MENU (List all food, drinks, alcohol*) SOURCE OF FOOD (Name & location of grocery, caterer, restaurant

15. UOEHSM Policy for Food Service at Temporary Events 1.) How will food be cooked at event? IMPORTANT: Reheated foods must be rapidly heated to 165°F prior to serving! 2.) How will food be kept hot? (Above 135°F) 3.) How will food be kept cold? (Below 41°F) 4.) How will food be transported? 5.) How long in transit? HOW WILL FOOD BE PROTECTED FROM CONTAMINATION DURING STORAGE, SERVING AND DISPLAY?

16. UOEHSM Policy for Food Service at Temporary Events You must submit form at least 7 days in advance of event: Patricia Fowler, REHS University Office of Environmental, Health, and Safety Management University Office of Environmental, Health, and Safety Management 2735 East Tenth Street, Room 160 Bloomington, IN 47408 PHONE: 855-3233 Email: pafowler@indiana.edu FAX: 855-7906 pafowler@indiana.edu www.ehs.indiana.edu **You must provide hand-washing facilities for your event.  APPROVED by EHS  DENIED by EHS  Approved by Student Activities office (if applicable)  Approved by RPS (if applicable) ______________  * Please check this box if alcohol will be served at the event. See http://www.indiana.edu/~riskmgmt /alcohol.htm or University coverage requirements for liquor liability.

17. UOEHSM Policy for Food Service at Temporary Events  Information required for TFSE Form includes: –Name of Event, Location of Event –Name of Group or Vendor Providing Food –Complete menu and source of each item –How food will be kept hot / cold –How food will be transported, stored, displayed, and served to protect from contamination

18. UOEHSM Policy for Food Service at Temporary Events  TEFS Form Must Be Submitted At Least 7 Days before the Event!! Event!!

19. UOEHSM Policy for Food Service at Temporary Events  Service of Home- Prepared Food is Prohibited at Events Covered by this Policy! by this Policy!

20. UOEHSM Policy for Food Service at Temporary Events  Temporary Event Guidelines: –Cold Foods to be at 41 o F or below  Mechanical Refrigeration, Freezers, Dry Ice, Heavy Duty Insulated Coolers –Hot Foods to be at 135 o F or above  Ovens, Grills, Warming Cabinets, Propane Units, Chafing Dishes w/Sterno, thermal Cambro Units –Displayed foods to be Covered or Wrapped

21. UOEHSM Policy for Food Service at Temporary Events  Temporary Event Guidelines, cont’d –Food to be handled with utensils or gloved hands –Hands must be kept clean – water, soap, paper towels –Clean Outer Garments to be worn –Hair Restraints to be used –Smoking and Eating prohibited in food prep area –Healthy Workers Only! –Waste Containers with Lids Available

22. UOEHSM Policy for Food Service at Temporary Events  Other Considerations –Expenses paid through Purchasing require use of Compliant Provider with tax and insurance documentation –Site for Event must be arranged separately  Student Activities Office  Residential Programs & Services  Athletic Facilities –(see policy for contact information)

23. UOEHSM Policy for Food Service at Temporary Events  Happy Eating!