The selling of food on University of
Minnesota campuses for fund raising,
student activities, or other special
events is an important part of campus
life. As with all types of food sales or
giveaways, there are criteria that need
to be followed to ensure the health and
safety of the customer. All events on
the University Campus where food is sold
or given away require the approval of
the University's environmental hygiene
officer. Listed below are the
minimum requirements for the dispensing
of food to the public. The UMD
environmental hygiene officer
representative (218) 726-7139 may
restrict the type of food or the method
of food preparation to protect the
health of consumers.
Means shall be provided to control
dust if the food stand is not on a
dust proof surface.
- Walls & Ceilings
All exterior food stands shall be
located under an awning/tent ceiling
of similar structure. Exterior food
stands may require sidewall
construction during periods of
- Water Supply
Potable (drinking) water for
maintaining the food stand
sanitation shall be provided. Water
may be transported in approved
containers. (See the environmental
hygiene officer for details.)
Mechanical refrigeration is
required for holding potentially
hazardous foods. Food items such as
frozen hot dogs, brats, etc. may be
kept in an insulated container,
provided they are cooked from the
frozen state and the food stand is
not in operation for greater than
three (3) hours.
A duplicate set of required food
utensils shall be provided. Utensils
shall be stored in a closed
container until used.
- Food Protection
No food or food surface shall be
accessible by a customer unless it
is by approved self-service methods.
- Food Source
All foods shall come from approved
- Food Storage
All foods and food containers shall
be kept at least eight (8) inches
above the floor or ground.
- Food Temperature
At all times, cold foods shall be
at or below 41°F and hot foods
shall be at or above 140°F until
served to the customer.
- Liquid Waste
All liquid waste shall be
discharged to an approved sanitary
- Solid Waste
All solid waste shall be stored and
disposed of in a manner that will
not create a nuisance.
- Hand Washing
Hand washing shall be provided at
each food stand. It may consist of
one of the following:
Flowing water that discharges
to a sanitary sewer or holding
tank and a soap dispenser with
The use of an approved hand
Condiments (catsup, relish, sugar,
etc.) shall be in individual packs.
Straws shall be wrapped.
- Cooking Equipment
Almost all cooking appliances are
approved. Crock pots are not
- Other Equipment
A minimum of two (2) work surfaces
shall be provided. Work surfaces
shall be nonabsorbent.
- Sanitizing Work Surfaces
All work surfaces shall be cleaned
and sanitized before any food or
food containers are placed on the
work surface. Household bleach,
mixed at a ratio of one tablespoon
to a gallon of potable water, is a
sanitizing solution. Sanitizing
solution shall be applied with a
single service, disposable cloth.
Disposable cloths shall also be used
to wipe up food spills, etc.
- Individual Practices
Maintain their hands in a clean
Wash hands after using the
toilet, handing raw food,
smoking,or other contamination
of the hands.
Wear clean outer garments and
effective hair restraint.
Not serve food when knowing
they have a communicable