Skip to Content

Student Leader Guides | Resources for Leaders | Campus Policies

Policies and Guidelines

 

Food

Food sales or dispensing of food on campus by recognized campus organizations is coordinated through the Student Activities Office. Only recognized campus organizations may be granted approval to sell or dispense food on campus for the purpose of raising funds in support of their programs or to provide food as an integral part of an organization event. Individuals may not sell or dispense food on campus. Three weeks notice is required for all Perishable Food Events.

Groups interested in holding an event on campus at which food will be distributed are required to do the following:

  • Attend a “Food Distribution and Sales” workshop sponsored by Student Activities
  • Schedule a meeting with a Student Activities Advisor, a minimum of three weeks in advance of the planned sale, to review the guidelines and request a space
  • Complete a Request to Serve Food Form, available in the Student Activities Office
  • Complete the Temporary Food Facility Information Sheets (applies to “Perishable Food Events” only)
  • Complete a Request to Raise Funds Form, if food or beverages will be sold
  • Deposit funds raised into the group's ASI account, or other University Account after the event

Definitions

•  “Nonperishable Food” means a food that is not a potentially hazardous food, and that does not show signs of spoiling, becoming rancid, or developing objectionable odors during storage, e.g., prepackaged food dispensed in original containers and not requiring temperature control; whole fruits; popcorn made in a standard commercial popper; coffee, tea and punch, if made in approved containers and served in single-service cups. Groups serving only nonperishable foods should refer to the “Bake Sale” guidelines.

  • “Perishable Foods” Food in general is a very perishable (potentially hazardous) commodity. It is highly subject to spoilage and deterioration. Perishable food items must be either refrigerated at 41°F or below or heated above 140°F, even during transport and serving time. Examples of perishable foods are: meat, fish, poultry, eggs, dairy products, any type of salad, cooked beans, any creamed item, cottage cheese, cream cheese, items with mayonnaise, desserts with cream, etc.
  • “Perishable Food Event”, as referred to in this document, includes the sale, distribution or giving away of perishable and non-perishable foods to the public. Distribution of food to only individuals affiliated with a student organization, department or other identifiable group that is limited in number, is not considered a public “Perishable Food Event” and does not require a permit from County of Sacramento Environmental Management Department-Environmental Health Division, but is subject to all other health and safety guidelines as outlined in this document.

Frequency

Recognized campus organizations may host a “Perishable Food Event” or “Bake Sale” a maximum of four (4) times each academic year.

Location

  • Space Management and the Director of Dining Services must approve, in advance, all locations for food distribution and sales. Student Activities will help facilitate the approval process.
  • Distribution (the sale or giving away) of perishable or non-perishable food is permitted in the Library Quad only with a permit from the County of Sacramento Environmental Management Department-Environmental Health Division. The application process takes a minimum of three weeks.

Bake Sale Food Requirements

  • “Bake Sales” include the sale or giving away of non-perishable foods only.
  • No food prepared or stored in a private home shall be used, stored, served, offered for sale, sold, or given away.

  • Every bakery product shall have a protective wrapping that bears a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law. www.dhs.cahwnet.gov/fdb/HTML/General/sheindex.htm
  • All food and beverage shall be protected at all times from unnecessary handling and shall be stored, displayed, and served so as to be protected from contamination.
  • Doughnuts and similar pastries do not require individualized protective wrap, but must remain in the original covered box and be served to the customer using single serving disposable wrappers.
  • Ice used in beverages shall be protected from contamination and shall be maintained separate from ice used for refrigeration purposes.
  • All food and food containers shall be stored off the ground or floor.
  • Smoking is prohibited in the immediate area (radius of 20 ft.).
  • All garbage shall be disposed of in a sanitary manner.
  • Individuals handling food shall wear clean clothing and shall keep their hands clean at all times by washing hands thoroughly and using antibacterial soap or gloves.

Perishable Food Sale and Distribution Requirements

  • Groups wishing to conduct a “Perishable Food Event” (including the sale, distribution or giving away of food defined as perishable) must follow the specific guidelines for “ Temporary Food Facility Operators” (this document is available in the Students Activities Office). The organization must also obtain a Temporary Food Facility Permit from the County of Sacramento Environmental Management Department-Environmental Health Division. The application process takes a minimum of three weeks.

•  In order to insure the meeting of reasonable need, organizational success and health and safety monitoring, as well as to limit unnecessary liability and opportunities for health hazard, fund raising sales and dispensing of perishable foods will be limited to specialty foods not otherwise routinely available for sale or distribution on campus or to specific foods deemed integral to the ethnic/cultural nature of the event.

•  On the day of the event, prior to the service of any food, a staff member from Student Activities will inspect student organization sponsored events for compliance with all “Temporary Food Facility” requirements. Groups not in compliance will not be allowed to conduct food sales or service, until all violations have been corrected and the group is in full compliance with all regulations.

•  Groups conducting a public “Perishable Food Event” will also be subject to inspection by the County of Sacramento Environmental Management Department-Environmental Health Division.

  • No food prepared or stored in a private home shall be used, stored, served, offered for sale, sold, or given away.

Campus Departments

Campus departments are required to comply with the general intent of this policy and should contact the Student Activities Office for approval of the sale or dispensing of food on campus after obtaining space approval from Space Management or the University Union.

Community Organizations

Community organizations must comply with the general intent of this policy and are subject to County permit requirements and inspections.  The University Enterprises, Inc. reviews and approves the sale and dispensing of food served by community organizations and non-university vendors after a space reservation has been approved through Space Management or the University Union.  The relevant scheduling office will direct community organizations to the appropriate University Enterprises, Inc. contact for review and approval of requests to sell or dispense food at approved events. In addition, proof of liability insurance may be required by the Sac State Office of Risk Management.