Event Planning &
Guidelines for Special Event Food Stands
The selling of food on University of Minnesota
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.
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
exterior food stands shall be located under an awning/tent ceiling of
similar structure. Exterior food stands may require sidewall
construction during periods of adverse weather.
- Water Supply
(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.)
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
- 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 commercial
- 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
- Liquid Waste
All liquid waste shall be discharged to an
approved sanitary sewer.
- 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 individual
The use of an approved hand sanitizer.
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 approved.
- Other Equipment
A minimum of two (2) work surfaces shall be
provided. Work surfaces shall be nonabsorbent.
- Sanitizing Work Surfaces
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
- Individual Practices
Maintain their hands in a clean condition.
Wash hands after using the toilet, handing
raw food, smoking,or other contamination of the hands.
Wear clean outer garments and effective
Not serve food when knowing they have a
For additional information and approvals, contact
EHSO at email@example.com
or at (218) 726-7139.