We evaluate food service establishments by conducting one to three inspections annually, depending the complexity of the establishment’s menu. As needed, we conduct follow-up re-inspections to address issues found in the initial inspection. Following each inspection, we review the results with the food establishment’s management and provide guidance for making corrections and improvements.
Our role as inspectors is not simply to identify problems and suggest corrections. We collaborate with the University’s food service providers to implement food-safety best practices and improve operating efficiency.
All food served to the public on University property in both permanent establishments and temporary food events must meet the following criteria:
- Food must be prepared in an approved kitchen facility in compliance with local health department regulations.
- Home-prepared food is not allowed.
- Food must be prepared by persons with valid food worker cards.
- Food must be prepared, transported, stored and served in a manner that protects food from contamination and temperature fluctuation that would allow microbial growth.
- Bare-hand contact with ready-to-eat food is prohibited.
Each food-preparation area must provide the following:
- Hand-washing facility
- Sanitizer solution
- Food thermometer
- Leak-proof garbage containers
- Restrooms for food workers
- Wastewater disposal
- Protective equipment
- Hot food must be transported and held at or above 135°F. Cold food must be transported and held below 41°F.
- Food must be protected from contamination during processing, transit and while on display.
If you believe you became sick from eating at a University food establishment, please complete the online Foodborne Illness Report/Complaint form and we will follow up within 24 hours.
If you witness possible unsafe food handling practices or unclean conditions at a University food establishment or temporary food service event, please contact us by phone or email.
All reports to EH&S are kept confidential.