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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 three (3) 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 food service policy at: www.safety.fsu.edu/envhealthmanual.html#food.

If you have questions or concerns, feel free to contact our office for assistance.

Environmental Health Policy (OP-G-1.3.2): Food Service

The Leon County Public Health Unit (LCPHU), under the authority of the Department of Health (DOH) is responsible for regulating licensed and non-licensed food service establishments, food vending establishments, food-catering establishments, food concessions, and residential food service for the FSU main campus.

LCPHU conducts inspections in conjunction with EH&S in an effort to ensure that each establishment is properly designed, built and equipped for its intended purpose; has a safe water supply and waste disposal system; obtains food supplies from approved sources; and maintains food free from contamination and at safe temperatures.

Temporary Food Sales

Temporary food sales are defined as the sale or offering of food to the general pubic, which includes the general student body, not to exceed 18 days in conjunction with a single event or celebration. Temporary food sales do not include concessions associated with athletic events. They include, but are not limited to, soft drink sales, lemonade stands, snow cones, and the like. Temporary food sales are conducted at portable booths, stands or tables. All temporary food and drinks sold must be obtained from 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.

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 are prohibited on campus except in the University Union Complex, provided that space has been reserved through the University Union Guest Services Office.

Standards governing these facilities include Florida Administrative Codes:

Chapter 64E-11 Food Hygiene, Florida Administrative Code
Chapter 6C2-2.013 Commercial Solicitations
Chapter 6C2-2.007 Use of Campus Facilities


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				Request for Approval of a Temporary Food Event


	Tools & Information Biomedical Waste Disposal Biological Safety Links Forms Select Agents Registration Form Medical Monitoring for Vertebrate Animal Exposure Form Hepatitis B Vaccine Record Exposure Determination Worksheet Etio/Select Agents Registration Update Form Recombinant DNA Registration Update Form Request for Approval of a Temporary Food Event Form pdf format doc format pdf format doc format pdf format doc format pdf format doc format pdf format doc format pdf format doc format pdf format doc format web format Policies Training Biomedical Waste Training Bloodborne Pathogens Training Biosafety Level 2 and Above Laboratory Training			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 three (3) 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 food service policy at: www.safety.fsu.edu/envhealthmanual.html#food. If you have questions or concerns, feel free to contact our office for assistance. Environmental Health Policy (OP-G-1.3.2): Food Service The Leon County Public Health Unit (LCPHU), under the authority of the Department of Health (DOH) is responsible for regulating licensed and non-licensed food service establishments, food vending establishments, food-catering establishments, food concessions, and residential food service for the FSU main campus. LCPHU conducts inspections in conjunction with EH&S in an effort to ensure that each establishment is properly designed, built and equipped for its intended purpose; has a safe water supply and waste disposal system; obtains food supplies from approved sources; and maintains food free from contamination and at safe temperatures. Temporary Food Sales Temporary food sales are defined as the sale or offering of food to the general pubic, which includes the general student body, not to exceed 18 days in conjunction with a single event or celebration. Temporary food sales do not include concessions associated with athletic events. They include, but are not limited to, soft drink sales, lemonade stands, snow cones, and the like. Temporary food sales are conducted at portable booths, stands or tables. All temporary food and drinks sold must be obtained from 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. 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 are prohibited on campus except in the University Union Complex, provided that space has been reserved through the University Union Guest Services Office. Standards governing these facilities include Florida Administrative Codes: Chapter 64E-11 Food Hygiene, Florida Administrative Code Chapter 6C2-2.013 Commercial Solicitations Chapter 6C2-2.007 Use of Campus Facilities I have read the above information and accept: