Please read the following information about food service events. Once you have read through the policies and procedures, check the box at the bottom of the page to indicate that you agree to abide by all food service guidelines. After you have agreed to follow the guidelines, you can then fill-out and submit the food service request form to Environmental Health & Safety (EH&S).
After EH&S has reviewed the form, you will be contacted regarding your event at the phone number or E-mail that you provide.
Food service requests must be submitted at least ten (10) business days prior to your event. Please note that if your organization's request is not submitted by this deadline, your event will not be approved.
You can find additional information about FSU's temporary food sales policy in the Safety Manual.
If you have questions or concerns, feel free to contact our office for assistance.
Temporary food sales are conducted at portable booths, stands or tables. All temporary food and drinks sold must be obtained from and prepared and packaged by an approved source (food store, bakery, restaurant, caterer, or food distributor which has been approved by the local health authority). No temporary food or drinks from an individual family living unit shall be distributed on campus. Baked goods (cookies, brownies, muffins, etc.) may be prepared in a residential kitchen, with prior approval from the Biological Safety Office. The address of the kitchen must be provided.
EH&S conducts the random inspection of temporary food sales.
Temporary food sales on FSU's campuses are governed by the following policies:
- Disposable utensils, serving tools, napkins and plates should be used. Food should be handled with sterile tongs or spatulas and/or the server should wear disposable gloves.
- Provisions should be made for keeping food at the appropriate temperature. Hot food should be served immediately after delivery. Cold food should be served immediately after delivery or kept cold until served.
- Potentially hazardous foods such as cream-filled pastries, custards and similar products and meat, poultry and fish, salads or sandwich fillings, and dishes which contain potentially hazardous food, such, but not limited to: fried rice, egg rolls, tacos, hot dogs, and hamburgers must not be sold unless it is obtained from an approved source which has been approved by the local health authority.
- Ice used for consumption must be obtained from an approved source (ice plant or food store - not from a residential home) and kept in its original container until immediate use. Proper disposal must be provided for water created from melting ice to prevent a sanitary nuisance.
- Wet storage of drinks or food is prohibited when the pouring lip or food product is immersed in the ice or ice water.
- Food surfaces must be decontaminated frequently and be protected from handling, dust, sneezes, coughs, insects and all other contaminants.
- An adequate supply of water, disinfectant, soap and disposable towels for cleaning and hand washing must be provided in the work area. Wastewater must be disposed of in a sanitary manner
- All food contact surfaces including but not limited to: holding pans, dishes, spoons, scoops, spatulas, and coolers must be kept clean, sanitized, and protected from contamination.
- Temporary food sales must be conducted in areas that are equipped with suitable handwashing facilities. All space reservations are coordinated through the Student Activities Center.
Standards governing these facilities include Florida Administrative Codes:
If you are a member of a Recognized Student Organizations, please use the Event Permit website at http://studentgroups.fsu.edu to submit your food service information.You will need to use your FSUID to login.