Student organizations and University Departments, unless using an outside caterer, are not required to pay a
fee. All other groups holding an event need to send the $30.00 registration fee to: UConn EHS, 3102 Horsebarn
Hill Rd., Unit 4097, Storrs, CT, 06269. Please make checks payable to the University of Connecticut.
Applications received less than two weeks(ten business days) prior to the proposed event will be subject to a
late fee. Student organizations and University Departments will be charged $10 per event. All non-University
organizations will be charged $25.00 per event.
Please contact our office at (860) 486-3613 between 8:00am and 4:00pm Mon-Fri with any questions.
Food, including beverages, must be purchased or donated from an approved source. An approved source complies with food
safety laws. Examples include a grocery store or a restaurant that has a Health Department permit. Receipts of purchases must
be available upon request at the time of inspection. With the exception of baked goods that do not require refrigeration after
preparation, home prepared foods are not permitted.
|Food requiring temperature control for safety(TCS) and/or food that is not commercially packaged must be either stored in a
permitted food establishment prior to the event or purchased from an approved source the day of the event and transported
directly from the approved source to the event. Food, with the exception of ingredients to be used in approved baked goods,
may not be stored in a home or dormitory refrigerator.|
Cold foods requiring temperature control for safety (TCS) must be kept at ≤ 41°F during transport and while in storage through
the use of mechanical refrigeration or coolers with ice.
|Hot TCS food must be kept at ≥ 135°F during transport, while in storage and after cooking/reheating prior to service through the
use of insulated containers, warming cabinets, chafing dishes with sternos, grills, etc.|
|*Important: Food found to be out of proper temperature control must be cooled, reheated or discarded upon
direction by EHS.*|
Raw animal foods must be cooked to the following minimum temperatures prior to service:
165°F(74°C) - Poultry, whole, pieces, or ground; Foods previously cooked and cooled
155°F(68°C) - Ground meats other than poultry; Sausage
145°F(63°C) - Roasts, steaks, chops of beef, pork, ham, lamb, veal; Fish and Shellfish, Eggs, Hot dogs and other
At least one metal stem probe thermometer (0°F - 220°F range) must be available and in use to verify
proper cooking and holding temperatures of TCS foods. Student organizations and University Departments
may contact EHS to obtain a thermometer for use at an event.
Foods need to be kept covered as much as possible during preparation and service. Food container covers or sneeze guards
are required for all food that is not wrapped or packaged.
Overhead protection must be provided for outdoor events (i.e., inside of a food trailer, tent, canopy, etc.). Food items being
taken out of a box and served immediately, like donuts or pizza, do not need overhead protection as long as the box is kept
closed between orders. Overhead protection is not required above a grill.
All food, equipment, utensils, paper goods, and plastic ware, including items in boxes and bags, must be stored at least 6" off
of the ground or floor.
|Gloves, tongs, spatulas, deli papers, napkins, or another barrier must be used when handling food that will be eaten
without further cooking. Items like hamburger and hot dog rolls, bread, grinders/subs, pastries, donuts, cookies, pizza,
fruit, vegetables, cheese, etc. may not be touched with bare hands.|
|CLEANING EQUIPMENT AND UTENSILS|
If your event is less than four hours long, bring extra clean, sanitized utensils in a covered container to replace any that get
dropped or otherwise contaminated.
If your event is longer than four hours a three-basin dishwashing station (i.e. sinks, dishpans, 5-gallon buckets) may need to be
provided, supplied and maintained. You must have a means of washing, rinsing, and sanitizing all food equipment and utensils.
A spray bottle of sanitizer and paper towels or sanitizing wipes may be used to clean spills on counters and tables.
Chemicals should be kept separate and below food items in case of accidental spills. Make sure that all chemicals are properly
|FOOD WORKER HEALTH AND GOOD PERSONAL HYGIENE|
Food worker health and personal hygiene is very important in preventing the spread of foodborne illness. Everyone involved in your
food event has a responsibility to keep the food safe.
Preventing anyone who is sick from working is necessary. If food workers have diarrhea or vomiting or have had
these symptoms within 48 hours they may not work with food.
Persons diagnosed with an illness that may be transmitted through food may not work in a temporary food establishment.
Open cuts or sores on a person's hands or arms must be properly treated and covered.
Food workers must
wash their hands:
Eating is not permitted in the temporary food establishment. Food workers/volunteers may drink beverages from closed cups
provided with straws.
food or putting on
*After using the
anytime hands may
using a cell phone
Hair restraints are required for all food workers/volunteers. Hair nets, caps, visors, etc. are acceptable hair restraints.
A handwashing facility, supplied with soap and paper towels, must be provided unless
the only items offered are commercially prepackaged foods served in the original
unopened container, or wrapped/packaged baked goods. If a sink with running water is
not available a temporary handwashing station, as pictured, may be used.
Hand-sanitizer is not a substitute for proper hand washing.
Restrooms are not an acceptable substitute for a handwashing station.
|CONDITIONS OF PERMIT|
By submitting this application I acknowledge that I have read the requirements listed in this application and will comply with these
requirements. I understand that all requirements may not be listed in this application and I agree to comply with additional
requirements set forth in the EHS Food Service policy. I will submit changes to this application to EHS prior to the event.
Food may not be prepared or served until the permit is reviewed and approved by EHS.
Applications submitted less than 14 days in advance of the event may not be considered.