POLICY 11-16
SALE OR SERVICE OF NON-CAMPUS DINING SERVICES FOOD ON CAMPUS
Revised:
Approved:
I. GENERAL
Fort Lewis College's Campus Dining Services (CDS) are provided by the College's exclusive food service contractor. The contractor holds exclusive rights to the sale and service of food in or on campus property.
This policy and procedure acknowledges the contractual obligations between the College and CDS and the occasional needs for the College's registered clubs, organizations, and departments to sell and serve non-CDS food on campus property. This policy and procedure is a collaborative effort between the College and CDS to set out how non-CDS foods on campus property are sold or served.
The purpose of this policy and procedure is to promote safe food handling practices in selling or serving non-CDS food by non-CDS staff. Federal, State, and local laws and regulations must always be followed to sell or serve any food on campus.
II. TEMPERATURE SENSITIVE FOOD SALES
A. Hot and cold food items needing to be held at specific safe temperatures for food safety are defined as temperature sensitive foods. These food items usually contain meat and/or dairy products.
B. The following locations have been approved for sales and service of non-CDS food items. Other locations must be approved by the Assistant Director of Facilities Scheduling, after consulting with the Director of CDS.
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Native American Center
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El Centro
C. Number of sales allowed
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No more than one temperature sensitive food sale is allowed on one weekday, on a first-come, first-served basis
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Weekend sale of temperature sensitive food must be approved by the Assistant Director of Facilities Scheduling, after consulting with the Director of CDS
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The number of temperature sensitive food sales allowed will be determined by the Assistant Director of Facilities Scheduling
D. Procedure
1. No later than two weeks prior to the planned sale, complete the form "Permission to Sell or Serve Non-Campus Dining Service Food", and submit to Facilities Scheduling Office, 106 CUB.
2. For sale of temperature sensitive food event, at least one representative of the department or registered student organization must go to the Facilities Scheduling Office, 106 CUB, and check out the videotape on safe food handling and preparation, view it, and sign the form verifying that the videotape has been viewed At least one person who has viewed the videotape must be present during the entire sale. The start-to-end time of temperature sensitive food sale may not exceed two hours.
III. BAKE SALE ITEMS
A. Bake sale items include baked goods prepared in commercial or non-commercial kitchens
The following locations have been approved for sales and service of non-CDS bake sale items
Other locations must be approved by the Assistant Director of Facilities Scheduling, after consulting with the Director of CDS.
C. Number of sales allowed
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No more than one bake sale per location is allowed on one weekday, on a first-come, first-serve basis
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Weekend bake sales are not allowed
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Each department or registered student organization may hold one bake sale per month
D. Procedure
1. No later than two weeks prior to the planned sale, complete the form "Permission to Sell or Serve Non-Campus Dining Service Food", and submit to Facilities Scheduling Office, 106 CUB, to reserve a location.
IV. POTLUCKS
A. Any non-CDS food items brought to College facilities or property to be served to more than 20 people, are defined as potlucks
B. Locations for all potlucks (serving more than twenty people) sponsored by a department or registered student club must be approved by the Assistant Director of Facilitites Scheduling after consulting with the Director of CDS
C. The number of potlucks serving more than twenty people on one day, weekday or weekend will be determined by the Director of CDS
D. Procedure
1. No later than two weeks prior to event, complete the form "Permission to Sell or Serve Non-Campus Dining Service Food", and submit to Facilities Scheduling Office, 106 CUB. If the date is available, the Assistant Director will approve the location after consulting with Director of CDS
E. Individuals bringing temperature-sensitive foods to the potluck should ensure that safe food-handling techniques have been followed
NOTE: Potlucks with 20 people or fewer do not need approval
V. PENALTIES FOR NOT FOLLOWING THE NON-CDS FOOD POLICY
Violations may result in the loss of food sale privileges for up to one year, as determined by the Assistant Director of Facilities Scheduling, and/or (for Registered Student Organizations) referral to the College's judicial procedure, which could mean revocation of registered student organization status.
VI. APPROVED
Approved by President's Cabinet November 2, 2005.
