(Approved by the Executive Director of Health Sciences Administration by authority of Executive Order No. 1 and the Vice President for Student Affairs by authority of Executive Order No. 10)
Contamination and mistakes which occur during food processing, transportation, storage, preparation, and service expose consumers to potential foodborne illness. The University food sanitation program goals are to prevent foodborne illness and ensure wholesomeness of foods at all operations.
The regulations described in this standard do not apply to food and beverages consumed within individual departments or organizational units when that food is prepared for consumption by unit personnel only and is not intended to be served or sold to the general public or campus community.
The Environmental Health and Safety Director is assigned responsibility for the University food sanitation program and authorized by the Washington Secretary of Health to enforce State Board of Health Rules and Regulations for Food Service, Chapter 246-215 WAC, as they apply to the University of Washington.
The Environmental Health and Safety Department (EH&S) works in cooperation with academic and service units to:
The food service manager is responsible for:
All food sold or served on University premises (including satellite operations such as Pack Forest, Friday Harbor, etc.) must meet applicable health standards. Food offered for consumption must be:
Preparation of food in home kitchens or "potlucks" to be served to the public or University community, except within departmental units, is prohibited.
University institutional food service operations are administered by Housing and Food Services, University and Harborview Medical Centers, and other departments authorized by the University to operate smaller food services. Food services not operated by Housing and Food Services and the medical centers must be overseen by a responsible departmentally appointed staff member.
Proposals for new food service operations, including espresso carts, must be submitted to EH&S for comment and approval on the sanitation aspects of the proposed operation.
Contractual arrangements for concession food sales are made through the Purchasing and Stores Department with EH&S's review and approval. Vending machine operations are managed by Housing and Food Services with design, location, and contracts subject to EH&S's review. All vending machines must comply with National Sanitation Foundation Standard #25, "Vending Machines for Food and Beverages," and the U.S. Public Health Service Vending Code. See also Administrative Policy Statement 52.6, "Installation of Vending Machines on University Premises."
to provide food for their members, guests,
and the public at meetings, sports events,
concerts, receptions, or other events must
file a Temporary Food Services Event Application
with EH&S at least two weeks before the planned event. Applications and guidelines
are available from EH&S and other campus locations.
When a regular University food service is providing
food, no application is necessary since these
operations are under continuous EH&S review
to ensure compliance with applicable health
may use caterers from off campus provided
they operate in compliance with all Seattle-King
County Health Department regulations. These
regulations require caterers to have a business
license and valid health department permit
to cater, process food in approved facilities,
transport food in approved temperature maintenance
equipment and vehicles, and have all employees
possess valid food worker permits. Proposed
caterers must have a record of acceptable
health department surveillance experience
as determined by EH&S.
|3)||RestrictionsDue to the variety of conditions related to temporary food service operations, there may be restrictions on foods or processing methods allowed at an event. Each application will be reviewed with primary emphasis on compliance with the State Board of Health Rules and Regulations for Food Service, Chapter 246-215 WAC.|