PURPOSE OF THIS POLICY
The purpose of this policy is to protect the health of our community by assuring a safe food supply.
APPLICATION OF THIS POLICY
This policy applies to all persons on campus and all units of the University. It applies to all instances in which food and/or beverages are being served on University property for human consumption, regardless of whether the service is free, or is provided as part of a non-profit activity.
DEFINITIONS USED IN THIS POLICY
Extensively Remodel means any major alteration of an existing configuration in a food establishment which might affect the food service operation that results in one or more of the following conditions:
- Seating capacity, including service provided anywhere on the premises, is increased by a minimum of 15 seats or 20 percent or more in either a single construction project or an incremental series of construction activities;
- Alterations or revisions involving retail food establishments or related equipment that require a building or construction permit by local building authorities. Routine maintenance, repairs or cosmetic changes shall not be defined as extensive remodeling;
- Changes or alterations made in the nonpublic areas that result in a reduction or increase of total space by 25 percent or more; or
- The facility's capabilities to handle food, equipment, and utensils in a sanitary manner have been diminished due to a food process or significant menu change that introduces new risks for foodborne illness.
Food Handler means any person employed or engaged as a volunteer to assist in the preparation, handling, or service of food for human consumption at Colorado State University.
Food Vendor means any person, licensed establishment or organization offering food items to the public or invited guests.
Food Service Operation means any operation such as a restaurant, café, coffee service, catering service, cart or mobile unit, booth, or other facility, and any event or activity, that stores, prepares or packages food or beverages for sale or service on campus by an individual, business, or organization, including student organizations, that is established on property owned or controlled by the University.
Public Event: All university events that are open to the general public, or to the student body or the campus community generally, are considered public events. An event that is advertised with fliers, banners, newspaper articles, radio or announcements, or by other such means and is open to anyone to attend (with or without pre-registration), regardless of whether or not a fee is charged, is considered a public event and is subject to the requirements of the regulatory authority.
Private Event: University events that are not open to the public and that limit participants to a pre-determined group of people, are private events for which health department inspection and approval may not be required. These include, for example, small departmental potlucks. In these events, proper precautions must still be taken. Additional guidance on how to maintain food safety may be obtained from Environmental Health Services Public Health Office.
Temporary Food Service Operation means a food service operation that is limited to operating at temporary events only.
Food safety and sanitation laws and regulations apply to all public food and beverage service and dispensing on campus, and must be enforced to prevent foodborne illness outbreaks and to protect the health of our community consuming food in and from food establishments and events on campus. Business units of the University that are charged with primary responsibility for food service operations must enforce these laws and regulations to assure that all food and beverages prepared, served or sold are safe, wholesome and unadulterated.
Food service operations are part of the University’s business, and must be adequately coordinated and managed under clear policies and guidelines to avoid conflicts with existing business relationships and other financial risks. Before being approved for development, all food service operations must be reviewed and approved by the Public Health Administrator in the Department of Environmental Health Services (EHS) and, where applicable, the Executive Director of the Lory Student Center or the Executive Director of Housing and Dining Services.
Except as otherwise provided in this policy, all individuals and groups must seek approval from Environmental Health Services, Public Health, before operating a Retail Food Operation or Temporary Food Operation, and serving, selling or offering any food or beverage on campus.
Food Services Operations and Approvals
- All food and beverages offered for consumption on campus, whether through a retail restaurant or store, dining hall, or temporary food service operation, should be safe, wholesome and unadulterated. In order to protect the health and safety of the campus community, applicable laws and regulations governing food safety must be followed. Unauthorized sale and service of food on campus is strictly prohibited. All food service operations, including temporary food service operations, must comply with the guidelines and procedures contained in this policy as well as in the Colorado Retail Food Rules and Regulations (available from the CSU Public Health Administrator).
- The University is under no obligation to allow any non-affiliated vendor to offer food or beverages for sale, or to otherwise serve or provide food and beverages on campus. Campus units do not have the authority to approve food sales and service independently of this policy.
- Sponsors of events held on campus, including conferences, are not authorized to bring food to the event for consumption by their members, the public, or invited guests. While individuals are always welcome to bring their own food for personal consumption, group organizers may not provide food service, food storage or preparation equipment as part of the event.
- All non-campus food vendors must have a current Colorado Retail Food License. If a food vendor, with the exception of mobile units, has a license from a different county, then an application must be submitted for licensure in Larimer County. All licensing and application review and approvals will be conducted by Environmental Health Services Public Health. Only non-campus food vendors in good standing with their respective local health authority will be considered. All non-campus food vendors must be sponsored by a university-recognized organization/event.
- Responsibility and Authority for Licensing and Monitoring Food Service Operations: The Department of Environmental Health Services and the Public Health Administrator shall enforce these and other safe food handling requirements, whether or not specified in applicable governmental regulations. EHS provides procedures, forms, licensing and requirements for temporary food service operations on campus.
- All food offered for sale or otherwise served on campus must be obtained from recognized commercial sources or prepared and served by a University-owned or leased food service operation.
- All food service operations, including temporary food service operations, must be pre-approved by the University Public Health Administrator and must be operated in accordance with the rules and procedures prescribed by the Department of Environmental Health Services, as well as with orders for correcting deficiencies that are issued by the Public Health Administrator. Food service operations are subject to monitoring at all times. The Public Health Administrator shall have the authority to immediately suspend any food service operation, remove food that is suspected of being tainted or unsanitary, require food service operations to implement and/or follow specific methods of food handling, preparation and service, order any food handler to cease work, and/or require that a food service operation be closed until sanitary food handling measures are restored.
- All proposals to establish new food service operations, or to extensively remodel an existing food service operation, must be reviewed and approved by a committee consisting of the Executive Director of Housing and Dining Services, the Executive Director of the Lory Student Center, and the Vice President for University Operations.
- For all public events at which food is to be sold or served, the sponsor or coordinator must submit an event request through the Events Request online and may be required to submit the VENDOR APPLICATION FOR TEMPORARY EVENTS and EVENT COORDINATOR APPLICATION to Environmental Health Services at least 14 days prior to the event date.
Fundraisers, Bake Sales & Coffee Sales
All registered student organizations and athletic clubs interested in utilizing a bake sale, fundraiser or coffee sale to generate funds for their student organization or team must comply with the Environmental Health Services Rules for Bake Sales and Coffee Sales by submitting an event request, which can be submitted online. These Rules have been developed to ensure compliance with health regulations, and to minimize potential liability. Off-campus organizations are prohibited from hosting bake sales on campus.
COMPLIANCE WITH THIS POLICY
Failure to comply with this Policy may result in immediate suspension or termination of operations, suspension or revocation of an existing license, removal from campus, and/or civil liability. Contact the Public Health Administrator before engaging in any food service operations to assure that applicable requirements are understood and can be followed.
Colorado Department of Public Health and Environment, Consumer Protection Division, State Board of Health, Colorado Retail Food Establishment Rules and Regulations (6 CCR 1010-2)
CSU Building Proctor Manual, Scheduling University Space/Special Events, p.21; Soliciting, p.72
C.R.S. §§ 25-1.5-104(1)(g), 25-1-108(1)(c)(l), 25-4-1604, 25-4-1605, 25-4-1607, 25-5-420
Environmental Health Services Rules for Bake Sales and Coffee Sales, and Acknowledgement Form
Vendor Application for Temporary Events
Event Coordinator Application
Event Vendor Information List
Temporary Food Vendor Brochure
FORMS AND TOOLS
The following forms may be required and/or used for your reference. Please go to the website and click on publications.
Approved by Amy Parsons, Vice President for University Operations, September 21, 2012
Revision 2.00 approved by Lynn Johnson, Vice President for University Operations, June 4, 2018