CAMPUS DINING POLICY
DATE: OCTOBER 16, 2008
Purpose / Rationale
This policy is intended to clearly communicate to
all campus stake holders the regulations relating
to serving and providing food on the Bishop’s
University campus and to ensure that only food
prepared and served safely and that complies with
all provincial regulations is available at events
on campus.
Scope / Limits
The kinds of
activities that this policy is intended to address
include the following:
- any food that is served/provided on campus with
the exception of private dwellings, St. Mark’s
Chapel fellowship gatherings after their regular
services or residence community living events that
are held in residence;
- this policy is not intended to cover the Golf
Course or Doolittle’s convenience store.
Definitions
a) “serving food”: involving any handling, storing
or preparation of food that is served to the
university community
b) “Public” – is considered anyone that is not an
employee of Bishop’s University including students.
Principles
1. To ensure that the campus community and any
events held on campus comply with all provincial
regulations regarding the selling and serving of
food on campus.
2. To assist the community to understand safe food
practices and how to comply.
3. The selling/serving of food on campus is limited
to our campus Food Service provider. In exceptional
circumstances and with the proper liability
insurance and licenses another vendor may be granted
the right to sell/serve food on campus on a
temporary basis. The only exceptions to this are
pre-approved applications for fundraising
initiatives, and potlucks.
4. Any group/association or vendor that receives
approval for providing food on campus assumes full
responsibility and liability for any complaints or
health problems arising from their provision of
food.
Procedures
1. Information about Serving Food Safely on Campus
is available from Residence and Conference Services,
the SRC and Student Affairs and on the dining
services website.
2. The University needs to be informed as to who is
serving food on campus, as well as where, what and
how. All who intend to serve food must
submit an application, in advance of the event to
allow for approval time. See Appendix 1.
- Any group wishing
to fundraise must follow the guidelines in Appendix
2 of this document entitled
- Details for
providing food on campus for fundraising purposes.
- Any group wishing
to organize a potluck must review the guidelines in
Organizing Potlucks on Campus in Appendix 3 of this
document.
- To ensure food being served is done so safely and
complies with all provincial regulations the
following must be demonstrated with the application:
- Agreement that all food will be stored and
displayed according to proper health standards and
according to the policy on providing food safely on
campus.
- One person is identified as responsible for the
safe food preparation, display and serving for the
event. It is that person’s responsibility to ensure
all who are preparing; displaying, and serving food
are made aware of safe food practices.
Responsibilities
Processing Application Forms
1. Residence and Conference Services is the central
point on campus for obtaining and submitting forms
for providing food on campus.
2. For potlucks, applications must be received two
weeks in advance to ensure that there is time to
coordinate all necessary arrangements.
Individual groups are responsible for reserving the
space for their potluck according to the guidelines
outlined in the document Organizing Potlucks on
Campus.
3. For fundraising bake sales applications must be
submitted three days in advance for approval.
4. When an infraction is noticed, the opportunity
will be taken to work with the event organizer to
discuss/suggest a way to comply.
5. If the event organizer continues providing food
without addressing the noted infraction, the
organizer may be asked to stop serving that food.
6. The final decision on serving/not serving food
rests with Residence and Conference Services in
conjunction with Health Services.
Appendix 1
Click
here to download the application to provide food
on campus.
Appendix 2
Details for
providing food on campus for fundraising purposes
The Campus Dining
Policy allows student organizations to raise funds
by providing food on campus. Groups may provide food
on a donation basis to support their organization.
The intent of this policy is to limit the variety of
food that may be provided to ensure that food does
not support the growth of potentially harmful
organisms. In order to ensure that food is
provided safely the following guidelines must be
adhered to:
1. Only
groups/clubs registered with the Students’
Representative Council (SRC) or who are affiliated
with Bishop’s University and receive authorization
from Residence and Conference Services may provide
food on campus.
2. A completed application to request the right to
provide food on campus shall be submitted three days
prior to the event to Residence and Conference
Services.
3. Any groups/clubs that request to provide food
must designate one person who will be responsible
for these events. Responsibilities are outlined in
this policy.
4. The requirements outlined in this policy for
providing food on campus must be followed.
Preparation of
Foods
1. All food to be
provided on campus must be on the list of acceptable
items.
2. Food provided must be in good condition and free
from any spoilage and contamination.
3. Foods are to be prepared in clean, sanitary
conditions.
4. All those preparing and handling food must
ensure good personal hygiene is observed and that
hands are washed thoroughly and frequently with
anti-bacterial soap.
5. All food shall be prepared in such a way as to
ensure no cross contamination that could be harmful
to consumers.
6. Anyone who has open or infected sores, or who
suffer from vomiting, diarrhea, fever, jaundice or
throat ache with fever should abstain from handling
food.
7. It is forbidden for any person afflicted with a
communicable disease or for any carrier of
pathogenic germs to execute work which places them
in direct or indirect contact with food.
8. No nuts will be used in the preparation of any
items that will be provided.
Responsibilities
for Groups wishing to provide food
1. Please do not
use any nuts, peanut butter or peanut oil in any
products.
2. Ensure that food products have been prepared
according to the requirements under the Preparation
of foods section.
3. Ensure that all food that is stored, and
displayed is protected from contamination at all
times; ie food displayed must be covered (saran
wrap, tongs utilized etc).
4. Observe good personal hygiene.
5. It is the responsibility of the designated
person to:
- have received approval from the University to
operate;
- ensure that all rules and regulations are followed
and deny anyone within their group to provide food
if they - are in violation of any of the policies
outlined;
- ensure that only approved foods are provided;
- ensure all display areas, counters, shelves,
tables and other equipment used in connection with
providing - food must be kept clean and in good
condition;
- post a list of all ingredients utilized.
The following list
contains those items that are approved:
- cookies and squares
- doughnuts (icing or sugar only no cream filling)
- brownies
- breads and buns
- butter tarts
- rice krispy squares
- cupcakes (icing sugar only; no dairy or synthetic
whipped cream)
- cakes (icing sugar only; no dairy or synthetic
whipped cream)
- cinnamon buns (sugar icing only)
- fruit pies and pastry
- fudge
- hard candy
- muffins
- whole fruit
- whole vegetables
Any groups that would
like to provide foods that are not listed above must
receive prior approval from the Campus Dining
Committee.
Appendix 3
Organizing Potlucks on Campus
Potlucks at Bishop’s
fall under the Campus Dining Policy and must conform
to those guidelines as well as the following.
Provincial Health Regulations do not address
“potluck” food services (where individual food
dishes are prepared in private homes prior to
consumption at a special function). Potlucks are
allowed only when the food is prepared and served by
volunteers for members of their own organization at
no cost and for groups to a maximum of 40 persons.
At Bishop’s, this would include such private
functions as departmental staff functions. Potlucks
may only be held in areas of the campus with proper
facilities ie; fridge and stove. Areas on campus
that are not available for potluck functions include
the ADR, Dewhurst Dining Hall, the Gait, and
Centennial Theatre. Please note that if you wish to
have alcohol at your event you must apply for a
permis de réunion at least four weeks in advance
through Conference Services. If you wish to use the
Cleghorn room for a potluck function any alcohol
must be provided through Conference Services to
ensure compliance with our permanent alcohol permit.
Please note that any group hosting a potluck must
return the room to its original condition and ensure
the room is left clean. Any additional costs
for clean up etc will be the responsibility of the
group.
For those departments
considering a “potluck” function, the following
recommendations are offered as an aid in making sure
the food served is as safe as possible.
1. One person
should be appointed as the food coordinator and know
“who brought what” food item. This is important if
there are any questions as to how the food was
prepared or handled. Also, if someone with specific
food allergies has questions as to ingredients, the
person who prepared the food can be located quickly.
2. Do not prepare
food if:
- you are ill with
gastrointestinal symptoms (i.e. vomiting, diarrhea)
or with a cold (i.e. coughing, sneezing) or the flu.
- you have any visible open cuts or wounds
3. Protein
containing foods (e.g., meat, fish, poultry, eggs,
dairy products) should be at room temperature for no
more than two hours in total. This includes
preparation time, travel time, and time on the
table. Transporting cold food in insulated
containers or keeping cooked food hot during service
are two ways to cut down on the accumulated time
these items are kept in the temperature “danger
zone” of between 40º F (4º C) and 140 degrees F (60º
C).
4. Keep cooked food
very hot (greater than 140º F/ 60º C) or very cold
(less than 40º F/ 4º C). This is a simple rule but
very effective in preventing food poisoning. This
includes meat, fish, gravies, vegetables, pasta,
rice, dairy products, custards and puddings.
5. Remember that
potentially hazardous food that has been left at
room temperature for too long cannot necessarily be
made “safe” by reheating, even to boiling
temperatures. Some bacteria allowed to
multiply in food at room temperature produce toxins
that cannot be destroyed by reheating.
6. Investigations
have shown that inadequate cooling and/or reheating
of cooked food is, often, a primary cause of food
poisoning outbreaks. “Cooking large amounts of
food, cooling it down, and then reheating it prior
to serving should be avoided” Domestic refrigerators
are not capable of cooling a large amount of cooked
food quickly, resulting in food being left in the
“danger zone” for too long.
7. Cooling time can
be shortened by dividing the food into small
amounts, putting it into shallow containers, or by
placing the cooking pot in an ice water bath and
stirring the contents frequently.
8. Meat products
must be cooked thoroughly. Meat thermometers
can be used to check for “doneness”. Internal
cooking temperatures should reach at least 160
degrees F for beef, veal or lamb, 170 degrees F for
pork, 180 degrees F for poultry.
9. Food that
contains uncooked eggs are very risky and should not
be used. Meat, fish, shellfish and dairy
products used in the preparation of food must be
from approved commercial sources.
10. Keep food
covered or otherwise protected from contamination as
much as possible during display and service.
Leftovers should be refrigerated as soon as possible
after service, or, if this is not practical,
discarded or composted. Remember that
leftover food can be hazardous when left in the
temperature “danger zone” for more than two hours.
11. To prevent
contamination of food, WASH YOUR HANDS with
anti-bacterial soap prior to handling food, after
using the toilet, after covering coughs/sneezes, and
after handling anything unclean. Also, make
sure that all food contact surfaces and all work
surfaces are clean and sanitized. Two
tablespoons of bleach in a gallon of water makes a
good sanitizer to use after cleaning.
12. If dishes are to
be washed on the premises follow this procedure:
- WASH using hot,
soapy water (110 degrees F, 44 degrees C)
- RINSE using hot, clear water
- SANITIZE soaking for a least 30 seconds in hot,
clear water to which bleach has been added (two
tablespoons of bleach per gallon of water)
- It is best to allow
dishes to AIR DRY prior to storage.
- This document is
subject to annual revision.
Click
here for a pdf version of the Campus Dining
Policy
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