• Apply for a temporary food facility permit from Environment, Health & Safety (EH&S):
  • Apply at least 5 working days in advance of your event.
  • Students, apply at least 3 weeks in advance through your student organization advisor.
  • Print a permit application (PDF). Send the completed application form to EH&S:
  • Mail Code: 0920
  • Fax: (858) 822-3194
  • E-mail: Jeff Eisert
  • EH&S will e-mail or fax the approved application to you.
  • Post the returned copy of the permit on your food service facility at the event.
• Read the guidelines for safe food handling on this page.

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• Food may not be stored or prepared at home, with the exception of individually wrapped non-perishable baked goods.
• Obtain all other food from an approved vendor operating under the license and inspection of the local public health department. Suitable vendors include retail grocery stores, wholesale suppliers, commercial restaurants, delicatessans, or caterers.
• Prepare and cook all extensive foods in the International Center kitchen or other approved facility prior to transport to the site.
  • Extensive food preparation at the booth site is not permitted. Limited food preparation actions, such as slicing, grilling, cooking, simple assembling and serving are permitted.
• Follow careful temperature control measures if you're serving potentially hazardous foods. Foods containing high-protein ingredients (beef, pork, poultry, fish, shellfish, eggs, milk, cheese, tofu, rice, beans, potatoes, etc.) support bacterial growth and can cause food borne illnesses. Plan to keep hot foods hot and cold foods cold as follows:
  • Cold hold all readily perishable foods in an ice chest or refrigerator at a temperature of 41°F or below until served.
  • Hot hold all hot foods at a temperature above 135°F from the time of preparation until served.
  • Important: Hot foods transported at less than 135°F must be served within 30 minutes of delivery.
• Select premixed, prewrapped products:
  • Beverages: Serve only premixed, unopened canned or bottled beverages. Do not provide ice for the beverages.
  • Condiments: Provide condiments in squeeze bottle-type containers or individual self-service packages.
  • Utensils: Use only disposable eating and drinking utensils maintained in a sanitary condition at all times.

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• Select a location within 200 feet of the toilet and handwashing facilities available to the booth employees.
  • Student groups are encouraged to work with the International Center to take advantage of its institutional food preparation and storage area.
• Plan a fire safety layout similar to this suggested configuration:
  
  
  
  
• Place adequate trash containers near your facility.

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Limited food preparation, such as dish-up service, scooping and serving fully cooked foods, or serving prepackaged foods do not require a handwash station.

• Provide a handwash station at your booth, if required, using one of these options:

  Option 1: Use a stand-alone station from the Price Center (limit 4 booths per station). Contact Price Center Reservations, (858) 534-7666, to reserve a stand-alone handwash station

  Option 2: Set up a handwash station that has:

  • A minimum 2 gallon container of water with a spigot tap
  • A bottle of pump-style liquid or foam soap
  • A roll of paper towels for drying hands
  • A catch bucket or basin to catch the dirty water

     

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• Students can rent an extinguisher from the Center for Student Involvement.
  • Contact the Center for Student Involvement by e-mail or phone, (858) 534-0501.
  • A $25 deposit is required, which will be refunded if the extinguisher is not used.
  • Pick up an extinguisher, subject to availability, at the Center for Student Involvement office:
    Price Center, 3rd floor
• Staff members can obtain a fire extinguisher from Facilities Management:
  • If you need both a barbecue and an extinguisher, submit an online Special Event Request.
  • If you need an extinguisher only, submit a regular online Work Request.
  • You must have an index number to obtain an extinguisher from Facilities Management as there is a charge regardless of whether or not it is used.
  • Order an extinguisher several days before your event to make sure Facilities Management has one available.
• Follow these steps for extinguisher use:
  • Read How to Use a Fire Extinguisher.
  • Place the extinguisher within 75 feet of the barbecue or grill. Make sure workers can get to the extinguisher quickly and easily.
  • Cordon off barbecues and grills from the public.

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• Do not allow people who are ill to handle, prepare, or serve food.
• Wash your hands with soap and warm water before beginning work, immediately after using toilet facilities, and at other times as necessary to prevent contamination of food.
• Confine hair. Ensure that any hair beyond shoulder length is tied up, secured in a hat, or the food handler wears a hair net.
• Use tongs, spatulas, or disposable plastic gloves when preparing or serving food. This is done to reduce bare hand contact with the foods.
• Do not defrost potentially hazardous foods at room temperature! Use one of the following methods to safely defrost frozen food:
  • Defrost food quickly in a microwave oven then transfer it to a refrigerator.
  • Allow frozen food to defrost in a refrigerator overnight.
• Smoking is not allowed in food preparation or serving areas.

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