Food Guidelines Planning
Food Guidelines Planning
This packet can be found at:
Fiscal 2011-12
Food Guidelines Planning Packet
Food Approval Process................................. Page 3
Policies and Procedures ............................... Page 4-6
Campus Contacts ......................................... Page 6
Check List ..................................................... Page 7-8
Acknowledgment Form ................................ Page 9
Definitions .................................................... Page 10
Inspection Form ........................................... Page 11
Updated 06.15.11, gar/tab
Safe Food Approval Process
Mesa Community College (MCC) values the health of its students, faculty, staff
and the general public who visit our campuses. The college recognizes safety as a
priority and accepts the responsibility to adequately manage the risks associated
with food consumption for those who participate on campus. The below
guidelines are designed to provide your event / activity with the framework in
which to distribute food in safe manner.
Step 1:
Review Food Guidelines (see food service contact list
for questions)
Step 2:
Submit Acknowledgement Form (two weeks prior to
event to insure approval)
Step 3:
If event involves fundraising submit Fundraising Form
to Student Life two weeks prior.
Step 4:
If funds are involved (e.g. purchase of food) submit
OFF, and any other necessary documents.
Step 5:
If food distribution is approved Dining Services, the
Office of Risk Management, etc will be notified of
the event. Additionally, you should be prepared for
an un-announced informal inspection / visit to insure
compliance (inspection form available upon request).
Policies and Procedures
Catered Events: All catered events (regardless if food is sold or given away), excluding
events contracted with Chartwells, require proof of insurance (e.g., liability) and a current
catering license from the supplier prior to the issuance of a purchase order from MCC. The
event must also abide by the checklist steps 1-4.
Food Preparation: All food preparation must take place on-site and inside the temporary
food establishment or another approved facility with a current Food Service license.
Maricopa Health Code: All food handling requirements set forth by the Maricopa County
Environment Health Code are compulsory for any campus food handling activity.
Food for Private Consumption: Food intended for private consumption is exempt from
these requirements.
Unlicensed / Home Environment: Food canned or prepared at an unlicensed or home
environment cannot be served on campus and is not allowed. Food intended for private
consumption is exempt from this requirement
Grills: Grills or other cooking equipment may be located outside with a fire extinguisher
close by in addition to complying to all local fire codes
Food Service Worker: Food Service Worker cards are required for any person who handles,
prepares, serves, sells or gives away food for human consumption, including those whose
duties are restricted to busing or washing dishes. The rule does not apply to workers in
facilities that handle food or beverages exclusively in a closed package or container. For
information on how to obtain a card please visit:
Volunteer Card: If you volunteer your time and do not get paid for your services, you can
obtain a volunteer card at no charge. Volunteer cards are require for any person who
handles, prepares, serves, sells or gives away food for human consumption, including those
whose duties are restricted to busing or washing dishes. The rule does not apply to
workers in facilities that handle food or beverages exclusively in a closed package or
container. . For Information on how to obtain a card please visit:
Pre-packaged Food: Pre-packaged food may be consumed or sold at any campus location
without the requirement of a food handler’s permit. However, a “Fund-raising Form” is
required if pre-packaged food is sold.
Altered Pre-packaged Food: Please keep in mind that pre-packaged food cannot be altered
or re-prepared at an unapproved facility. For example, purchasing potato salad at Bashas
and then altering it at home, re-packing and then distributing that food is not allowed.
Bake Sales: Bake sale activity are permitted while observing the following:
• Only non-potentially hazardous food items may be made. Non-potentially hazardous food items generally
mean food items that do not need refrigeration.
• You are limited to the sale at religious or charitable organizations bake sale events only.
• You must disclose at the sale, to the public that “The food is prepared in a kitchen that is not under
regulation and inspection by the Environmental Services Department.” This can be accomplished through a
Transporting Food: All prepared food served on campus must be transported per the
required food transportation guidelines and must be maintained in a secure, climate
controlled kitchen location prior to consumption. During transportation, cold food must be
held at a temperature of 41°or colder and hot food at 135° or hotter. If an appropriate
secure, climate controlled kitchen location is not available food service cannot be provided
(Chartwells, our food service contractor, cannot store food for us or you).
Food for Fundraising: If the event involves food for fundraising a separate “Fundraising
Activity Proposal/Request Form” is required and can be obtained at the Student Life Office
(480 461-7285) or online at:
Food Distribution Approval: Please allow two weeks prior to event for approval.
Popcorn, Cotton Candy or Snow Cone Machines: If you are using the MCC Popcorn, Cotton
Candy, or Snow-Cone Machines please use hand gloves if serving and review the
information on proper booth design, hygiene and sanitization, etc., as necessary under the
below Food Distribution Requirements
CAMPUS CONTACTS: Please be aware that in effort to comply with MCCD Risk
Management, the Maricopa Environmental Services Department and to prevent and
remove health risk as it relates to food distribution, MCC may initiate unannounced
informal inspections. Therefore, all below contacts are not only consultants to insure safe
and proper food distribution but also informal inspectors.
• Office of Student Life and Leadership
KSC Bldg. 35 ● (480) 461-7285
Primary: Campus contact for all club and student life activities with food handling
Secondary: Consultant / Advisor for all other events / activities involving food.
• MCC Office of Risk Management
Bldg. 11 ● (480) 461-7360
Primary: Campus contact, consultant and advisor for all other food handling activities.
• Chartwells
Director (Barbara Bruno)
KSC Bldg. 35 ● (480) 461-7275
Primary: Campus contact, consultant and advisor for all Dining and catered food handling
activities on campus.
Secondary: Consultant and advisor for all non-MCC Dining or catered events and activities
The following checklist emulates the areas that are evaluated as part of a non-scheduled “Food
Inspection” and are provided to help insure that your event operates within the prescribed
campus health requirements. For each and all scenarios involving food the “Food Checklist
Acknowledgment Form” must be filled out and approved.
Bake Sale: See requirements on policies and procedures page 4 – 5
Food is Prepackaged and Given Away: Contact the appropriate office for scheduling a
location / site and view procedures and policies on page 4 – 5.
Food is Prepackaged and Sold: Complete fund-raising form at and requirements on policies and procedures pg. 4 - 5)
Food is Prepared Off-Campus and Served On-Campus:
If food is purchased you must contact Chartwell (480 461-7275) for the “First Right of
Refusal,” obtain a catering quote and complete an Official Function Form.
See the below distribution requirements items 1-4.
Provide confirmation of vendor Food Handlers License, Catering License, etc.
Provide copy of approved vendor “Certificate of Insurance and Liability” (see: for approved levels).
Food is Donated: Food that is donated for use beyond personal consumption, regardless of
sold or given-a-way, must be approved using the “Food Checklist Acknowledgment Form.”
Chartwells must be informed and preparation, transportation, set up, etc. must be assessed for
any risk and/or health requirements.
Food Distribution Requirements
Food Temperature: Potentially hazardous food – meats, fish, poultry, eggs, milk, and dairy
products must be stored and displayed at safe temperatures
Hot Food:
● Reheat quickly to 165°F and hold at 135°F or more
● Keep hot at 135°F or hotter
Cold Food:
● Keep cold food kept at 41°F or colder
● Cold Holding: Use Mechanical Refrigeration, Freezer, Ice Chest, etc.
● Hot Holding: These devices are not to be used for re-heating: Steam table, Crockpot, Chafing
dishes and hot holding cabinets
● Cooking / Reheating: Store all food, utensils and paper/ plastic service items at least six (6)
inches off of the ground. When using a Grill, Fryer, Stove, etc. please insure that the equipment
is a minimum of 10ft. from students / public and that you have a fire extinguisher close by.
Booth Construction: Must have; three (3) Full Sides, water-resistant roof and a cleanable
sturdy floor
Booth cannot be placed over dirt or grass without plywood or trapped floor
Booth must be enclosed from bottom of the front service counter to the ground
Front of the booth used for food service only
Sneeze guard for food placed in front
Condiments served in squeeze bottles, pumps or self-closing lids preferred.
Hygiene and Sanitization:
A. Hand Wash: If you have a bathroom within twenty-five feet. please disregard if not see
5 gallon container of hot water with a spout
Container for waste water
Soap and Hand Sanitizer dispensers for patrons.
Paper towels
Container for trash / paper towels
B. Utensil Washing: If you are using plastic utensil users please disregard if not please
comply with the following:
All utensils and equipment used with food washed and sanitized
First container for washing with hot water and dish soap
Second container for rinsing with hot rinse water
Third container for sanitizing with cool water and 50-100 ppm chlorine bleach
Space for utensils and equipment to air dry
Thermometers to check food temperatures
Note: Enough potable water must be available for food preparation, cleaning and sanitizing
utensils, equipment and hand washing.
Southern and Dobson Campus
1833 West Southern Ave
Mesa, AZ 85202
Updated 07.26.2011
I have read the before mentioned provisions and agree to abide by them for the
entire duration of the event. Failure to follow the above guidelines may result in
immediate termination of the event to include suspension of any activities
surrounding the sale or distribution of food on all MCC Campuses.
Event Information
Event Name:
Event Location:
Event Date:
Club, Dept, and/or Company Name:
Contact Person:
E-Mail Address:
Club Advisor:
Club President:
Department Director:
Office Use Only
(Circle one)
Name of Authorizer:
Approval Date:
Catering – a food establishment where food is prepared at one permitted premise for
immediate service and consumption at another location.
Concessions – The act of selling prepared or prepackaged food.
Food Consumption /Private – food consumed on campus by students, faculty and staff
during personal time – before/after work hours, lunchtime, breaks
Food Consumption /Public – food consumed on campus by students, faculty and staff
during non-personal time.
Food Establishment – an operation that stores, prepares packages, serves, vends, or
otherwise provides food for human consumption.
Food Handler’s License– a written permit to operate a food establishment, issued by
the Maricopa County Environmental Services Department.
Food Service Worker – any person who handles, prepares, serves, sells or gives away
food for consumption by persons other than his/her immediate family.
Food Service Worker Card – a document issued by the Department of Health certifying
that an individual has fulfilled the requirements to work as a Food Service Worker.
Pre-Packaged Food – bottled, canned, and securely bagged/wrapped, whether
packaged in a food establishment or a food processing plant. Does not include a
wrapper, carry-out box, or other nondurable container used to contain food for the
purpose of facilitating food protection during service and receipt of the food by the
Prepared Food – to process commercially for human consumption by manufacturing,
packaging, labeling, cooking or assembling.
Potluck Food – food prepared in a non-licensed kitchen
Temporary Food Establishment – a food establishment that operates in conjunction
with a fair, rodeo, exhibition or similar public event for not more that fourteen (14) days
within any permit year provided it is the same permit, at the same location and same
Volunteer Food Service Worker License– a document issued by the Department of
Health certifying that an individual has fulfilled the requirements to work as a Food
Service Worker as a volunteer of their time and for whom no payment for services is
Temporary Food Establishment
Inspection Report
Southern and Dobson Campus
1833 West Southern Ave
Mesa, AZ 85202
Updated 05.03.2011
Facility/Concession Name: ________________________________________________________________
Event Name, Description, Location: _______________________________________________________________________________________
Owner/Contact Person:
Name (First) _____________________________ (Last) ______________________________________
Phone # 1 (_______) _________ - ___________ hm/ofc/mbl
Phone # 2 (_______) _________ - __________ hm/ofc/mbl
Email _________________________________________________________________________________________________________________
Correct violations marked below with an X.
1. Cold food held at proper temperatures (below 41 °F).
2. Hot food held at proper temperatures (above 135 °F).
3. Foods cooked to proper temperatures with thermometers available for temperature verification.
4. Potentially hazardous food cooled properly.
5. Equipment functioning to maintain temperature.
6. Good hygienic practices; hands cleaned, gloves used properly and hand wash station properly prepared.
7. Water source safe and hot and cold water available.
8. Sewage and/or wastewater properly disposed.
9. Food contact surfaces of equipment/utensils clean and sanitized properly.
10. Food protected during storage, preparation, display and service.
11. Certificate of Insurance up-to-date, if necessary.
12. Food handlers, peddler, catering, etc card / license documented.
13. Other critical and non-critical violations.
Today’s Date: __________________
Failure to comply with any or all of these directives could result in the termination of this event and future
privileges on the Mesa Community College (MCC) campuses.
Southern & Dobson, SLL
480.461.7285, 480.844.3293 Fax
Red Mountain, SLL
.480.654.7759, 480.654.7201 Fax
Occupational Health & Safety
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