The document outlines food safety training provided by the Environmental Health and Safety department at San Diego State University. It discusses food safety requirements for on-campus food events, including ensuring food is protected from contamination during storage, preparation, cooking and serving. Proper handwashing and food handler hygiene is also emphasized. The training aims to prevent food poisoning by educating about safe food handling practices.

1. Food Safety Training
Environmental Health and Safety
Dept.
San Diego State University
Location: CSL 106
Phone: 594-2865 or 594-6965
Fax: 594-2854
Website: http://bfa.sdsu.edu/ehs/

2. Introduction
People may potentially suffer from foodPeople may potentially suffer from food
poisoning or food-borne illness frompoisoning or food-borne illness from
contaminated food.contaminated food.
Therefore, all food/beverages, foodTherefore, all food/beverages, food
contact surfaces and utensils must becontact surfaces and utensils must be
protected at all times from unnecessaryprotected at all times from unnecessary
handling and shall be stored, displayedhandling and shall be stored, displayed
and served so as to be protected fromand served so as to be protected from
contamination.contamination.

3. Topics Covered
 Food PolicyFood Policy
 Intradepartmental Food EventsIntradepartmental Food Events
 Community Departmental Food EventsCommunity Departmental Food Events
 Types of Food/BeveragesTypes of Food/Beverages
 Food Service Safety RequirementsFood Service Safety Requirements
 FoodFood
Transport/Storage/Prep/Display/ServiceTransport/Storage/Prep/Display/Service
 Food Handler HygieneFood Handler Hygiene
 Storage/Prep/Cooking AreaStorage/Prep/Cooking Area
 RefuseRefuse

4. Campus Food/Beverages Policy
 Aztec Shops has first right of refusal for allAztec Shops has first right of refusal for all
events that involve food and beveragesevents that involve food and beverages
prepared or purchased from any off-campusprepared or purchased from any off-campus
source and requires their signature approvalsource and requires their signature approval
waiving their rights.waiving their rights.
 Environmental Health and Safety DepartmentEnvironmental Health and Safety Department
requires review and signature approval ofrequires review and signature approval of
perishable food and beverages served, soldperishable food and beverages served, sold
or distributed from any off-campus sourceor distributed from any off-campus source
associated with all events on campus thatassociated with all events on campus that
are open to the public.are open to the public.

5. Intradepartmental Food Event
 Private event closedPrivate event closed
to the publicto the public
 Usually consisting ofUsually consisting of
oneone
department/officedepartment/office
 ExamplesExamples
 BirthdayBirthday
celebrations, potluckcelebrations, potluck
parties, Weekly orparties, Weekly or
monthly meetingsmonthly meetings
with foodwith food

6. Intradepartmental Food Event
 No EH&S involvementNo EH&S involvement
 No permitsNo permits
 No required notificationNo required notification
 No requirement for approvedNo requirement for approved
catering/delivery servicescatering/delivery services

7. Community Departmental Food
Events
 Large event involving more than oneLarge event involving more than one
officeoffice
 Under CURFFL considered privateUnder CURFFL considered private
entityentity
Exempt from Food Facility requirementsExempt from Food Facility requirements
Occasional Event statusOccasional Event status
Only three (3) events in a 90 day periodOnly three (3) events in a 90 day period
 Event can be:Event can be:
Catered from either Aztec Shops or permitCatered from either Aztec Shops or permit
approved restaurant/catering serviceapproved restaurant/catering service
Prepared on sight by DepartmentPrepared on sight by Department

8. Community Departmental Food
Events
 No homemade food/beverages allowedNo homemade food/beverages allowed
- food/beverages must be prepared in a- food/beverages must be prepared in a
permitted food establishment or on-sitepermitted food establishment or on-site
at the approved locationat the approved location
 AS or CSI might request permit if usingAS or CSI might request permit if using
public space for event such aspublic space for event such as
Montezuma HallMontezuma Hall
 EH&S issues permit if safety trainingEH&S issues permit if safety training
for department is completefor department is complete

9. Non-perishable Food Items
(prepackaged)
 Canned sodaCanned soda
 Boxed juiceBoxed juice
 Bottled waterBottled water
 ChipsChips
 PretzelsPretzels
 Trail mixTrail mix
 Granola barsGranola bars
 CrackersCrackers
 CandyCandy

10. Perishable Food Items
 Meat (hamburgers, hotMeat (hamburgers, hot
dogs, hot links, carnedogs, hot links, carne
asada, deli meat, etc.)asada, deli meat, etc.)
 Poultry (chicken)Poultry (chicken)
 FishFish
 Dairy (crème-filledDairy (crème-filled
items, yogurt, milk,items, yogurt, milk,
cheese, ice cream, etc.)cheese, ice cream, etc.)
 Eggs (egg salad,Eggs (egg salad,
deviled eggs, etc.)deviled eggs, etc.)
 FruitsFruits
 RiceRice
 PizzaPizza
 Egg rolls/LumpiaEgg rolls/Lumpia
 EmpanadasEmpanadas

12. FOOD TRANSPORTATION/
STORAGE/PREPARATION/DISPLA
Y
 All food/beverage preparation must be doneAll food/beverage preparation must be done
on-site; no preparation done at home.on-site; no preparation done at home.
 Adequate hot and cold holding equipmentAdequate hot and cold holding equipment
shall be used to ensure proper temperatureshall be used to ensure proper temperature
control during transport and operation.control during transport and operation.
 All potentially hazardous food/beverages orAll potentially hazardous food/beverages or
its ingredients, such as dairy or meatits ingredients, such as dairy or meat
products, shall be held below 45F or aboveproducts, shall be held below 45F or above
135F135F at all times.at all times.
 Use a thermometer to check the temperatureUse a thermometer to check the temperature
of perishable hot and cold food (cleanof perishable hot and cold food (clean
thermometer before and after checking eachthermometer before and after checking each
food item).food item).

13. FOOD TRANSPORTATION/
STORAGE/PREPARATION/DISPLA
Y

14. FOOD TRANSPORTATION/
STORAGE/PREPARATION/DISPLA
Y
 Protect/cover food from possibleProtect/cover food from possible
contamination.contamination.
 Food shall be handled with gloves and foodFood shall be handled with gloves and food
service utensils.service utensils.
 Raw meat products shall be stored in aRaw meat products shall be stored in a
separate ice chest.separate ice chest.
 Ice used in food and beverages shall beIce used in food and beverages shall be
protected from contamination and shall beprotected from contamination and shall be
maintained separate from ice used formaintained separate from ice used for
refrigeration purposes.refrigeration purposes.
 Use a separate cutting board and knife forUse a separate cutting board and knife for
raw meat products.raw meat products.

15. FOOD TRANSPORTATION/
STORAGE/PREPARATION/DISPLA
Y

16. FOOD TRANSPORTATION/
STORAGE/PREPARATION/DISPLA
Y
 Extra food handling and cooking utensils must beExtra food handling and cooking utensils must be
kept on hand. Only disposable eating utensils andkept on hand. Only disposable eating utensils and
drinking cups may be used.drinking cups may be used.
 Sodas or punch must be served from originalSodas or punch must be served from original
containers or approved dispensing equipment.containers or approved dispensing equipment.
 All food/beverages, food containers, utensils andAll food/beverages, food containers, utensils and
paper products must be kept at least 6 inches off thepaper products must be kept at least 6 inches off the
ground and protected from contamination.ground and protected from contamination.
 Condiments shall be protected from contaminationCondiments shall be protected from contamination
and be prepackaged in single service packages forand be prepackaged in single service packages for
customer self-service or available only fromcustomer self-service or available only from
approved dispensing devices (pump, squeeze, selfapproved dispensing devices (pump, squeeze, self
closing).closing).

17. Food Handler Hygiene
 Anyone foodhandler who is suffering from aAnyone foodhandler who is suffering from a
respiratory, intestinal or skin infection is not allowedrespiratory, intestinal or skin infection is not allowed
to prepare, package, or sell food.to prepare, package, or sell food.
 Individuals with uncovered cuts or burns must notIndividuals with uncovered cuts or burns must not
prepare, handle or serve food/beverages.prepare, handle or serve food/beverages.
 Bandages on hands must be covered with gloves.Bandages on hands must be covered with gloves.
 Individuals preparing or handling food shall wearIndividuals preparing or handling food shall wear
clean clothing and shall keep their hands clean at allclean clothing and shall keep their hands clean at all
times.times.
 Personal effects must be stored in a separate areaPersonal effects must be stored in a separate area
from food preparation and storage.from food preparation and storage.
 Handwashing Station required within 200 ft ofHandwashing Station required within 200 ft of
cooking area, except when all food/beverages arecooking area, except when all food/beverages are
prepackaged.prepackaged.
 Includes: water in container with spigot orIncludes: water in container with spigot or
dispensing valve, catch bucket, soap from adispensing valve, catch bucket, soap from a
dispenser, paper towels.dispenser, paper towels.

18. Hand Washing Station

19. FOOD PREPARATION/
COOKING/SERVICE AREA
The following cooking methods areThe following cooking methods are
acceptable on campus: liquid propane gasacceptable on campus: liquid propane gas
appliances; electric appliances; propaneappliances; electric appliances; propane
barbecues or charcoal barbecues.barbecues or charcoal barbecues.

20. FOOD PREPARATION/
COOKING/SERVICE AREA
 Utensils and equipment used for theUtensils and equipment used for the
BBQ must be made of non-toxicBBQ must be made of non-toxic
materials, constructed and maintainedmaterials, constructed and maintained
clean and in good repair.clean and in good repair.
 Grill must be placed on a liner.Grill must be placed on a liner.
 Department shall dispose of used coal.Department shall dispose of used coal.

22. FOOD PREPARATION/
COOKING/SERVICE AREA
 Each grill shall have a class ”ABC” fireEach grill shall have a class ”ABC” fire
extinguisher within 10 feet of the flamesextinguisher within 10 feet of the flames
 Fire Extinguisher shall be provided by theFire Extinguisher shall be provided by the
departmentdepartment

23. FOOD PREPARATION/
COOKING/SERVICE AREA
 Smoking is prohibited within 20 feet of anySmoking is prohibited within 20 feet of any
food preparation or service area.food preparation or service area.
 Live animals may not be kept or allowedLive animals may not be kept or allowed
within 20 feet where food/beverages arewithin 20 feet where food/beverages are
prepared or stored.prepared or stored.
 BBQ Set-upBBQ Set-up
 LinerLiner
 10ft from Combustible Material10ft from Combustible Material
 ABC Fire ExtinguisherABC Fire Extinguisher
 No low hanging branches or overhang near BBQNo low hanging branches or overhang near BBQ
grillgrill

24. Refuse
 Dispose of trash in a sanitary manner asDispose of trash in a sanitary manner as
frequently as necessary.frequently as necessary.
 Refuse containers, lined with plastic trashRefuse containers, lined with plastic trash
bags, are required.bags, are required.
 Area must be kept clean at all times and leftArea must be kept clean at all times and left
in clean condition at the end of each day’sin clean condition at the end of each day’s
activity or event.activity or event.
 Have a broom, dust pan and paper towels orHave a broom, dust pan and paper towels or
napkins available on site for cleanup ofnapkins available on site for cleanup of
debris/spills.debris/spills.

25. On-site Preparation Requirements
for Certain Food/Beverages
 Fruit or VegetablesFruit or Vegetables
 Training:Training: Cut on-site wearing gloves; use clean knife/cuttingCut on-site wearing gloves; use clean knife/cutting
board; provide food handling utensils for store bought platters;board; provide food handling utensils for store bought platters;
keep covered.keep covered.
 Baked Goods (Bagels, Muffins, Cookies, Cupcakes,Baked Goods (Bagels, Muffins, Cookies, Cupcakes,
Brownies, etc.) unless crème-filledBrownies, etc.) unless crème-filled
 Training:Training: Individually wrap on-site wearing gloves; keepIndividually wrap on-site wearing gloves; keep
unwrapped baked goods covered and provide food handlingunwrapped baked goods covered and provide food handling
utensils or napkin/pick-up tissue; keep cream cheese cold; noutensils or napkin/pick-up tissue; keep cream cheese cold; no
homemade baked goods allowed.homemade baked goods allowed.
 Powdered or mixed drinksPowdered or mixed drinks
 Training:Training: Use bottled water, store bought ice, gloves andUse bottled water, store bought ice, gloves and
approved dispenser (no open pitchers).approved dispenser (no open pitchers).
 Coffee/Iced CoffeeCoffee/Iced Coffee
 Training:Training: Use bottled water, store bought ice, gloves andUse bottled water, store bought ice, gloves and
approved dispenser (no open pitchers); use non-dairy creamer orapproved dispenser (no open pitchers); use non-dairy creamer or
keep creamer cold; use single service packages sugar/creamer,keep creamer cold; use single service packages sugar/creamer,
disposable cups, spoons/stirrers and straws; follow electricaldisposable cups, spoons/stirrers and straws; follow electrical
safety requirements.safety requirements.

26. On-site Preparation Requirements
for Certain Food/Beverages
 Hot ChocolateHot Chocolate
 Training:Training: Use bottled water, gloves and approved dispenser (noUse bottled water, gloves and approved dispenser (no
open pitchers); use single service packages sugar/chocolate,open pitchers); use single service packages sugar/chocolate,
disposable cups, spoons/stirrers; follow electrical safetydisposable cups, spoons/stirrers; follow electrical safety
requirements.requirements.
 SnowconesSnowcones
 Training:Training: Use store bought ice, gloves, approved dispenser andUse store bought ice, gloves, approved dispenser and
secondary container for syrup; follow electrical safetysecondary container for syrup; follow electrical safety
requirements.requirements.
 SmoothiesSmoothies
 Training:Training: Use store bought ice, gloves, approved dispenser,Use store bought ice, gloves, approved dispenser,
frozen or fresh fruit (see Fruit above) and juice/sugar as packaged;frozen or fresh fruit (see Fruit above) and juice/sugar as packaged;
keep milk/ice cream cold; follow electrical safety requirements.keep milk/ice cream cold; follow electrical safety requirements.
 Nacho ChipsNacho Chips
 Procedures:Procedures: Wear gloves and use utensils; provide servingWear gloves and use utensils; provide serving
utensils for condiments, or must be served by foodhandlers; ifutensils for condiments, or must be served by foodhandlers; if
cheese or meat is included, follow perishable food requirementscheese or meat is included, follow perishable food requirements

27. Contacts
Questions? Call EHS at 619-Questions? Call EHS at 619-
594-2865 or 619-594-6965.594-2865 or 619-594-6965.
Chemistry Sciences LaboratoryChemistry Sciences Laboratory
Bldg., Rm. 106, MC 1243, FAXBldg., Rm. 106, MC 1243, FAX
x42854x42854