Requirements for Outdoor Dispensing of Foods Under a University Food Permit

 Failure to comply with the guidelines below may result in (1) closure of the food booth and/or (2) denial of future permits. 

Facilities

  • Provide electricity needs for cooking and lighting. NOTE: The use of LP bottled gas (propane) requires approval of the University Fire Inspector (612) 750-5702.
  • Provide a fire extinguisher. 
  • Contact Building Codes (612) 625-3318 and Facilities Management – Landcare (612) 626-9375 for additional requirements
  • Provide a tent or canopy to protect open food or food containers during operation. A minimum of two (2) work surfaces shall be provided. Work surfaces shall be nonabsorbent. All work surfaces shall be cleaned and sanitized before any food or food containers are placed on the work surface. Household bleach, mixed at a ratio of one tablespoon to a gallon of potable water, is a sanitizing solution. Sanitizing solution shall be applied with a single-service, disposable cloth. Disposable cloths shall also be used to wipe up food spills, etc.

Storage and Preparation

  • Digital Stem Thermometers
    Digital Stem Thermometers

    Store all foods, beverages, ice, utensils, and paper products at least six inches above the ground or floor.

  • Store soap, sanitizer, insect sprays, and chemicals away from foods and food containers. Label chemicals.
  • Prepare all foods in a licensed commercial kitchen or on site. (No home-prepared foods.)
  • Transport all prepared foods in insulated, covered chests (picnic coolers) in clean vehicles. All equipment containing food must first be cleaned and properly sanitized.
  • Use mechanical refrigeration, or ice pack, for keeping foods cold. "Blue Ice" is permissible.
  • Reheat pre-cooked foods like brats and hot dogs quickly to 165°F; burgers must be cooked to a minimum internal temperature of 160° F. Hold cooked foods at 140°F or hotter. Outdoor use of "Sterno" and chafing dishes is prohibited.
  • Keep potentially hazardous foods, such as meats, fish, poultry, cooked rice, vegetables, and salads at 41°F or colder or 140°F or hotter. Provide a digital stem food thermometer.
  • Prepare and serve all foods out of reach of the customers. Self-serve prohibited unless proper utensils are provided (e.g., dips must be served in individual soufflé cups; provide toothpicks for individual food samples; provide tongs for serving chips or bread samples on paper plates; etc.).
  • Drain ice-melt water from coolers to prevent cans or bottles from being submerged.

Personal Hygiene

  • Handwashing Setup: A table with a container to dispense water, soap, and paper towels. A basin is on the ground to catch water.Wear clean clothing and hair protection (cap, hair net). Practice good personal hygiene—use sanitary food handling techniques. Smoking is prohibited when handling foods.
  • Handwashing: Provide soap, running water, and paper towels.
    • Wash hands frequently.
    • Wash with running water and soap.
    • Dry with paper towels.

Cleanup

  • Utensil Washing: If food will be prepared over a period of time greater than four hours, provide three labeled buckets big enough to accommodate the largest utensil.
    • Wash bucket: dish soap and water

    • Rinse bucket: clean water

    • Sanitizer bucket: bleach and water, at one (1) tablespoon bleach for each gallon of water

  • Liquid wastes are not to be discharged upon, or collect on, University grounds, pavement or landscaping, and are to be removed in a sanitary manner from the food preparation area.

Questions

For additional food permit information, contact Mark Rossi, Environmental Hygiene Officer at:

Phone: (612) 625-6152
Fax: (612) 625-6667
Email: rossi101@umn.edu