Current through all regulations passed and filed through March 18, 2024
(A)
Policy statement and purpose
The purpose is to articulate when and
how student organizations deal with food including if they are preparing the
food themselves, using BGSU dining or an outside caterer.
(B)
Policy
(1)
Any
food served to the public on the BGSU campus must be managed according to
BGSU's safe food handling policies.
(2)
When university
funds are being used to purchase food/beverages, BGSU dining must be used to
provide this service. BGSU dining requires all food/beverage orders be
requested no later than two weeks (ten working days) prior to the event date.
BGSU dining has the right of first refusal if it is unable to provide the
requested service. Other BGSU dining outlets can be used for more spontaneous
food/beverage needs but the BGSU dining catering office housed in the Bowen
Thompson student union must be the first office contacted. If the food/beverage
request is made at least two weeks prior to the event date, it is the intent of
BGSU dining to work with each registered student organization to determine, if
possible, appropriate discounts.
(3)
Registered
student organizations may use funds they have raised, or non-appropriated, or
non-university provided dollars to purchase food from an outside vendor by
having OCA ( office of (Zampus Activities) indicate the availability of these
self-raised finds; however, all student organization campus-wide food service
policies must be followed. Note: No outside food or beverages that are donated
or purchased for an event or meeting may be brought into the Bowen Thompson
student union or Olscamp 101, as BGSU dining is the sole provider of food
Service in these locations.
(4)
The facility
manager(s) may require signatures from additional areas, such as BGSU dining.
Facility manager(s) are:
(a)
Bowen Thompson student union, Olscamp Hall, Prout
Chapel and event planning spaces: E^irector, Bowen-Thompson student
union
(b)
Athletic facilities: assistant athletic
director
(c)
Recreation and wellness facilities, including ice arena
lounge: associate director, recreation and wellness
(d)
Mileti alumni
center: director, alumni affairs
(e)
Residence halls:
hall director
(f)
Greek housing: office of campus
activities
(g)
For additional information and/or clarification, please
contact associate dean of students. Please note any/all policies stated herein
are reviewed annually and are subject to change.
(5)
At the discretion
of the office of campus activities and business operations, some events may
require special insurance to be purchased. Information concerning a person
becoming ill from food served at a student organization event should be
immediately reported to the office of campus activities so that staff can
inform appropriate university officials and the Wood county health
department.
(C)
Bake sale policy
The following policies are provided by
environmental health and safety for the serving and/or selling of baked goods
(non-perishable). Such items include, but are not limited to: cookies,
brownies, pastries (no cream or custard filled), date bars and rice-crispy
treats.
(1)
Cover all food to be served/sold
(2)
Label all
packaged food items with a listing of the main ingredients
(3)
Store food, cups,
napkins, etc. off the floor or ground
(4)
Use clean
dispensing utensils (tongs, napkin) to dispense food or have all food
items individually wrapped
(5)
Avoid
the use of extension cords
(6)
Provide a
container for trash
(7)
Clean all spills and remove debris as
necessary
(8)
Properly clean area after sale
(9)
If food is to be
prepared by individuals within the sponsoring group, it is recommended that a
list be developed which identifies the individual who prepared a particular
food item. Questions regarding this policy should be forwarded to: office of
campus activities, 401 Bowen-Thompson student union,
419-372-2343.
(D)
Bowen-Thompson student union policies are listed on the
Bowen-Thompson student union web site.
(E)
Cookout
policies
Residential units (specifically Greek
houses and the French house) are permitted to grill food outside, within
reasonable proximity to that unit, for the consumption of those in that unit
and their invited guests. Other cookouts. open to the public must follow
policies established by the university to be approved by the facility manager
in charge of that location.
(F)
Donated food
policies
Donated food must come from and be
prepared by a food service vendor licensed through the Ohio department of
health. Depending on amount, food should be delivered in incremental times and
maintained at safe temperatures. Donated food is not permitted in the Bowen
-Thompson student union or Olscamp 101.
(G)
Standard food
handling policies must be followed at all times. The liability factor of
donated food may fall on the university student organization sponsoring the
event.
(H)
Examples of low-risk and high-risk donated food
products include:
(1)
Low-risk foods: bagels, baked goods, pies (no cream or
custard), cakes, packaged snack foods, canned soda, bottled water, candy,
popcorn, non-processed fruit and vegetables
(2)
High-risk foods:
pizza, subs, sandwiches, salads, any food that contains protein, milk, eggs
(non-cooked), cream pies
(I)
Outside catering
policies
Policies for catered events on campus
utilizing an off-campus source
(1)
All catered
events from an off-campus source being served on or brought onto campus (which
includes meetings, workshops, events, etc.). regardless of location, must first
be approved by the facility manager in charge of that location.
(2)
If approved by
the facility manager, review of this outside catering function must occur by
environmental health and safety, or designee, and BGSU dining
services
(J)
Residence life food pohcies
It is essential that the distribution
of food at events in residence hfe facilities is handled in a safe manner.
Please see staff in the office of residence life (419-372-2011) for specific
policy information.
November 1, 2013
