Approval To Provide And Sell Food On Campus
Log onto OrgSync under your organization's portal and complete the Food: Application to Distribute or Sell Food form: Food Sale Permit
If a vendor will be bringing food to campus (delivery or catering):
- You must obtain permission from UCen Catering and H&RS Concessions.
- You must verify that the vendor is on the Approved Caterers list, updated bi-weekly by UCSB Environmental Health & Safety.
Safe Food Handling Tips
• Clean - Wash hands and surfaces often.
• Separate - Don’t cross-contaminate.
• Cook - Cook to the right temperature.
• Chill - Refrigerate promptly.
• Purchase refrigerated or frozen items after selecting your non-perishables.
• Never choose meat or poultry in packaging that is torn or leaking.
• Do not buy food past “Sell-By,” “Use-By,” or other expiration dates.
• Always refrigerate perishable food within 2 hours--1 hour when the temperature is above 90 °F (32.2 ºC).
• Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 °F (4.4 ºC) or below and the freezer at 0 °F (-17.7 ºC) or below.
• Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days.
• Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food.
• To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer.
• Canned foods are safe indefinitely as long as they are not exposed to freezing temperatures, or temperatures above 90 °F. (32.2 ºC) If the cans look ok, they are safe to use. Discard cans that are dented, rusted, or swollen. High-acid canned food (tomatoes, fruits) will keep their best quality for 12 to 18 months; low-acid canned food (meats, vegetables) for 2 to 5 years.
Basics for Handling Food Safely:
Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. You can’t see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four steps of the Food Safe Families campaign to keep food safe:
• Always wash hands before and after handling food.
• Don’t cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash hands, cutting board, knife, and counter tops with hot, soapy water.
• Marinate meat and poultry in a covered dish in the refrigerator.
• Sanitize cutting boards by using a solution of 1 teaspoon chlorine bleach in 1 quart of water.
• Refrigerator: The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food.
• Cold Water: For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water. Change the water every 30 minutes. Cook immediately after thawing.
• Microwave: Cook meat and poultry immediately after microwave thawing.
• Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F (62.8 ºC) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
• Ground meat: Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F (71.1 ºC) as measured with a food thermometer.
• Poultry: Cook all poultry to an internal temperature of 165 °F (73.9 °C) as measured with a food thermometer.
Helpful Hints for Barbecue:
- Keep the cooler in the shade. Keep the lid closed and avoid repeating openings. Replenish the ice if it melts.
- Use a separate cooler for drinks, so the one containing perishable food won’t be constantly opened and closed.
- When handling uncooked meat, remove from the cooler only the amount that fits on the grill .USDA recommends against eating raw or undercooked ground beef because harmful bacteria may be present.
- To ensure bacteria are destroyed, cook hamburgers and ribs to 160°F (71°C). Cook ground poultry to 165°F (74°) and poultry parts to 180°F (82°C). Reheat precooked meats until steaming hot.
- Do not partially grill extra hamburgers to use later. Once you begin cooking hamburgers by any method, cook them until they’re completely done to assure that bacteria are destroyed.
- When taking foods off the grill, put them on a clean plate. Don’t put the cooked items on the same platter that held the raw meat.
- Place leftover foods in the cooler promptly after grilling or serving. Any left outside for more than an hour should be discarded.