food service, sale & safety training

FOOD SERVICE, SALE & SAFETY

TRAINING

Environmental Health and Safety Dept.San Diego State UniversityLocation: CSL 106Phone: 594-2865 or 594-6965Fax: 594-2854Website: http://bfa.sdsu.edu/ehs/

Introduction

People may potentially suffer from food People may potentially suffer from food poisoning or food-borne illness from poisoning or food-borne illness from contaminated food.contaminated food.

Therefore, all food/beverages, food contact Therefore, all food/beverages, food contact surfaces and utensils must be protected surfaces and utensils must be protected at all times from unnecessary handling at all times from unnecessary handling and shall be stored, displayed and served and shall be stored, displayed and served so as to be protected from so as to be protected from contamination.contamination.

Topics Covered

Food PolicyFood Policy Weekly Meetings vs Special EventsWeekly Meetings vs Special Events Types of Food/BeveragesTypes of Food/Beverages Food Service, Sale, and Safety Food Service, Sale, and Safety

RequirementsRequirements Food Food

Transport/Storage/Prep/Display/Service Transport/Storage/Prep/Display/Service Food Handler HygieneFood Handler Hygiene Storage/Prep/Cooking AreaStorage/Prep/Cooking Area RefuseRefuse

CAMPUS FOOD/BEVERAGE POLICY

Aztec Shops has first right of refusal for Aztec Shops has first right of refusal for all events that involve food and all events that involve food and beverages prepared or purchased from beverages prepared or purchased from any off-campus source and requires their any off-campus source and requires their signature approval waiving their rights.signature approval waiving their rights.

Environmental Health and Safety Environmental Health and Safety Department requires review and Department requires review and signature approval of perishable food signature approval of perishable food and beverages served, sold or distributed and beverages served, sold or distributed from any off-campus source associated from any off-campus source associated with all events on campus that are open with all events on campus that are open to the public.to the public.

WEEKLY MEETINGS

Refer to the Food Guidelines for Weekly Refer to the Food Guidelines for Weekly MeetingsMeetings Restaurant/Fast Food (“To-Go”) Food listRestaurant/Fast Food (“To-Go”) Food list

No EHS permit required.No EHS permit required. Grocery Store Food listGrocery Store Food list

No EHS permit required.No EHS permit required. Other (not on lists) Other (not on lists)

Food/beverage must be obtained from health Food/beverage must be obtained from health permitted food facility. permitted food facility.

No EHS permit required. No EHS permit required.

Note: No homemade food/beverages Note: No homemade food/beverages allowed. No on-site preparation.allowed. No on-site preparation.

SPECIAL EVENTS

Refer to Special Events Food Safety Refer to Special Events Food Safety Requirements.Requirements.

Open to the public.Open to the public. Examples: AzFest, Carnival Day/Greek Examples: AzFest, Carnival Day/Greek

Week, BBQ Sale, and other public Week, BBQ Sale, and other public fundraising eventsfundraising events

No homemade food/beverages allowed - No homemade food/beverages allowed - food/beverages must be prepared in a food/beverages must be prepared in a permitted food establishment or on-site at permitted food establishment or on-site at the approved location.the approved location.

SPECIAL EVENTS

Food Safety Training Food Safety Training required.required.

EHS Temporary Food EHS Temporary Food Facility (TFF) Application Facility (TFF) Application Form and permit required, Form and permit required, for perishable for perishable food/beverages food/beverages prepared/cooked on site prepared/cooked on site or from off-campus or from off-campus source/vendor, at least 2 source/vendor, at least 2 weeks prior to the event. weeks prior to the event.

Perishable Perishable foods/beverages from an foods/beverages from an outside vendor (caterer, outside vendor (caterer, restaurant, fast food) restaurant, fast food) require verification by require verification by EHS – Complete a EHS – Complete a Catering Proposal Form Catering Proposal Form from Aztec Shops Dining from Aztec Shops Dining Services.Services.

Special Event

Post EHS permit, issued by EHS, during Post EHS permit, issued by EHS, during your event.your event.

Name of the organization must be Name of the organization must be legible and clearly visible to patrons; legible and clearly visible to patrons; letters at least 3 inches in height.letters at least 3 inches in height.

Allowed up to 4 events per year, and up Allowed up to 4 events per year, and up to 3 days per event (weekly meetings, to 3 days per event (weekly meetings, high school conferences and non-high school conferences and non-perishable (prepackaged) perishable (prepackaged) food/beverages do not count toward food/beverages do not count toward limit).limit).

Non-perishable Food/Beverages (prepackaged)

Canned sodaCanned soda Boxed juice Boxed juice Bottled waterBottled water ChipsChips Pretzels Pretzels Trail mixTrail mix Granola barsGranola bars CrackersCrackers CandyCandy

Perishable Food/Beverages

Meat (hamburgers, hot dogs, hot links, carne Meat (hamburgers, hot dogs, hot links, carne asada, deli meat, etc.)asada, deli meat, etc.)

Poultry (chicken)Poultry (chicken) Fish Fish Dairy (crème-filled items, yogurt, milk, Dairy (crème-filled items, yogurt, milk,

cheese, ice cream, etc.)cheese, ice cream, etc.) Eggs (egg salad, deviled eggs, etc.) Eggs (egg salad, deviled eggs, etc.) Potato saladPotato salad RiceRice PizzaPizza Egg rolls/LumpiaEgg rolls/Lumpia EmpanadasEmpanadas

FOOD TRANSPORTATION/ STORAGE/PREPARATION/DISPLA

Y All food/beverage preparation must be All food/beverage preparation must be

done on-site; no preparation done at home.done on-site; no preparation done at home. Adequate hot and cold holding equipment Adequate hot and cold holding equipment

shall be used to ensure proper temperature shall be used to ensure proper temperature control during transport and operation.control during transport and operation.

All potentially hazardous food/beverages or All potentially hazardous food/beverages or its ingredients, such as dairy or meat its ingredients, such as dairy or meat products, shall be held below 45F or above products, shall be held below 45F or above 135F135F at all times.at all times.

Use a thermometer to check the Use a thermometer to check the temperature of perishable hot and cold temperature of perishable hot and cold food (clean thermometer before and after food (clean thermometer before and after checking each food item).checking each food item).


Y


Y Protect/cover food from possible Protect/cover food from possible

contamination.contamination. Food shall be handled with gloves and Food shall be handled with gloves and

food service utensils.food service utensils. Raw meat products shall be stored in a Raw meat products shall be stored in a

separate ice chest.separate ice chest. Ice used in food and beverages shall Ice used in food and beverages shall

be protected from contamination and be protected from contamination and shall be maintained separate from ice shall be maintained separate from ice used for refrigeration purposes.used for refrigeration purposes.

Use a separate cutting board and knife Use a separate cutting board and knife for raw meat products.for raw meat products.


Y


Y Extra food handling and cooking utensils must be Extra food handling and cooking utensils must be

kept on hand. Only disposable eating utensils and kept on hand. Only disposable eating utensils and drinking cups may be used. drinking cups may be used.

Sodas or punch must be served from original Sodas or punch must be served from original containers or approved dispensing equipment.containers or approved dispensing equipment.

All food/beverages, food containers, utensils and All food/beverages, food containers, utensils and paper products must be kept at least 6 inches off paper products must be kept at least 6 inches off the ground and protected from contamination.the ground and protected from contamination.

Condiments shall be protected from Condiments shall be protected from contamination and be prepackaged in single contamination and be prepackaged in single service packages for customer self-service or service packages for customer self-service or available only from approved dispensing devices available only from approved dispensing devices (pump, squeeze, self closing). (pump, squeeze, self closing).

No leftovers may be saved for re-service/re-sale.No leftovers may be saved for re-service/re-sale.

FOOD SERVICE

Designate a money handler that Designate a money handler that will not handle food.will not handle food.

FOOD HANDLER HYGIENE

Anyone foodhandler who is suffering from a Anyone foodhandler who is suffering from a respiratory, intestinal or skin infection is not respiratory, intestinal or skin infection is not allowed to prepare, package, or sell food.allowed to prepare, package, or sell food.

Individuals with uncovered cuts or burns must Individuals with uncovered cuts or burns must not prepare, handle or serve food/beverages.not prepare, handle or serve food/beverages.

Bandages on hands must be covered with gloves.Bandages on hands must be covered with gloves. Individuals preparing or handling food shall wear Individuals preparing or handling food shall wear

clean clothing and shall keep their hands clean at clean clothing and shall keep their hands clean at all times.all times.

Personal effects must be stored in a separate Personal effects must be stored in a separate area from food preparation and storage.area from food preparation and storage.

Handwashing Station required, except when all Handwashing Station required, except when all food/beverages are prepackaged.food/beverages are prepackaged. Includes: water in container with spigot or Includes: water in container with spigot or

dispensing valve, catch bucket, soap from a dispensing valve, catch bucket, soap from a dispenser, paper towels.dispenser, paper towels.

HANDWASHING STATION

water container with spigot

FOOD PREPARATION/ COOKING/SERVICE AREA

The following cooking methods are The following cooking methods are acceptable on campus: liquid propane acceptable on campus: liquid propane gas appliances; electric appliances; gas appliances; electric appliances; propane barbecues or charcoal propane barbecues or charcoal barbecues. barbecues.


Utensils and equipment used for the Utensils and equipment used for the BBQ must be made of non-toxic BBQ must be made of non-toxic materials, constructed and materials, constructed and maintained clean and in good repair.maintained clean and in good repair.

Grill must be placed on a liner.Grill must be placed on a liner. Use of Liquid starter fuel is Use of Liquid starter fuel is

PROHIBITED!PROHIBITED! Student Org shall dispose of used Student Org shall dispose of used

coal.coal.


Each grill shall have a class ”ABC” fire Each grill shall have a class ”ABC” fire extinguisher within 10 feet of the extinguisher within 10 feet of the flamesflames

Fire Extinguisher shall be provided by Fire Extinguisher shall be provided by the student organizationthe student organization


Smoking is prohibited within 20 feet of Smoking is prohibited within 20 feet of any food preparation or service area.any food preparation or service area.

Live animals may not be kept or Live animals may not be kept or allowed within 20 feet where allowed within 20 feet where food/beverages are prepared or stored.food/beverages are prepared or stored.

Read the Fire and Electrical Safety Read the Fire and Electrical Safety section of your Student Handbook.section of your Student Handbook.

DIAGRAM OF BBQ SET-UP

TABLE 1 -TABLE 1 -SERVICE AREASERVICE AREA

BARBEQUE AREABARBEQUE AREA

-Liner-“ABC” Fire extinguisher -No liquid starter fuel -Allowed at La Tienda on the Open Air Theater Walkway and some exceptions -10 feet away from combustible materials -Requires Open Space Reservation request at least 2 weeks prior to event

------------------------------- GENERAL PUBLIC---------------------------------

TABLE 2 -TABLE 2 -PREP AREA w/PREP AREA w/Handwashing stationHandwashing station

REFUSE

Dispose of trash in a sanitary manner Dispose of trash in a sanitary manner as frequently as necessary.as frequently as necessary.

Refuse containers, lined with plastic Refuse containers, lined with plastic trash bags, are required. trash bags, are required.

Area must be kept clean at all times Area must be kept clean at all times and left in clean condition at the end of and left in clean condition at the end of each day’s activity or event. each day’s activity or event.

Have a broom, dust pan and paper Have a broom, dust pan and paper towels or napkins available on site for towels or napkins available on site for cleanup of debris/spills.cleanup of debris/spills.

On-site Preparation Requirements for Certain

Food/Beverages Fruit or VegetablesFruit or Vegetables

Training:Training: Cut on-site wearing gloves; use clean Cut on-site wearing gloves; use clean knife/cutting board; provide food handling utensils for knife/cutting board; provide food handling utensils for store bought platters; keep covered.store bought platters; keep covered.

Baked Goods (Bagels, Muffins, Cookies, Cupcakes, Baked Goods (Bagels, Muffins, Cookies, Cupcakes, Brownies, etc.) unless crème-filled Brownies, etc.) unless crème-filled Training:Training: Individually wrap on-site wearing gloves; Individually wrap on-site wearing gloves;

keep unwrapped baked goods covered and provide food keep unwrapped baked goods covered and provide food handling utensils or napkin/pick-up tissue; keep cream handling utensils or napkin/pick-up tissue; keep cream cheese cold; no homemade baked goods allowed. cheese cold; no homemade baked goods allowed.

Powdered or mixed drinksPowdered or mixed drinks Training:Training: Use bottled water, store bought ice, gloves Use bottled water, store bought ice, gloves

and approved dispenser (no open pitchers).and approved dispenser (no open pitchers). Coffee/Iced Coffee Coffee/Iced Coffee

Training:Training: Use bottled water, store bought ice, gloves Use bottled water, store bought ice, gloves and approved dispenser (no open pitchers); use non-and approved dispenser (no open pitchers); use non-dairy creamer or keep creamer cold; use single service dairy creamer or keep creamer cold; use single service packages sugar/creamer, disposable cups, packages sugar/creamer, disposable cups, spoons/stirrers and straws; follow electrical safety spoons/stirrers and straws; follow electrical safety requirements.requirements.

On-site Preparation Requirements for Certain

Food/Beverages Hot ChocolateHot Chocolate

Training: Training: Use bottled water, gloves and approved Use bottled water, gloves and approved dispenser (no open pitchers); use single service dispenser (no open pitchers); use single service packages sugar/chocolate, disposable cups, packages sugar/chocolate, disposable cups, spoons/stirrers; follow electrical safety requirements.spoons/stirrers; follow electrical safety requirements.

SnowconesSnowcones Training: Training: Use store bought ice, gloves, approved Use store bought ice, gloves, approved

dispenser and secondary container for syrup; follow dispenser and secondary container for syrup; follow electrical safety requirements.electrical safety requirements.

SmoothiesSmoothies Training: Training: Use store bought ice, gloves, approved Use store bought ice, gloves, approved

dispenser, frozen or fresh fruit (see Fruit above) and dispenser, frozen or fresh fruit (see Fruit above) and juice/sugar as packaged; keep milk/ice cream cold; juice/sugar as packaged; keep milk/ice cream cold; follow electrical safety requirements.follow electrical safety requirements.

Nacho ChipsNacho Chips Procedures: Procedures: Wear gloves and use utensils; provide Wear gloves and use utensils; provide

serving utensils for condiments, or must be served by serving utensils for condiments, or must be served by foodhandlers; if cheese or meat is included, follow foodhandlers; if cheese or meat is included, follow perishable food requirementsperishable food requirements

Contact Information

Questions? Call EHS at 619-594-Questions? Call EHS at 619-594-2865 or 619-594-6965.2865 or 619-594-6965.

Chemistry Sciences Laboratory Bldg., Chemistry Sciences Laboratory Bldg., Rm. 106, MC 1243, FAX x42854Rm. 106, MC 1243, FAX x42854

food service, sale & safety training

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