The sale/distribution of perishable foods requires the approval of the University's Dining Services and the Department of Environmental Health and Safety. The sale of perishable foods also requires the approval and licensing of the Wood County Health Department. "Perishable foods" should be considered as those which because of their composition are considered potentially hazardous in their potential to transmit foodborne disease pathogens. Such foods would include: meats, products containing dairy products, eggs, and other foods that contain protein.

The following are basic guidelines that should be followed to minimize the transmission of foodborne disease. Some or many of these guidelines may not be applicable to your specific event.

• Floors, walls and ceilings (if applicable) are clean and in good repair.
• Adequate ventilation is available to prevent the buildup of grease and odors.
• Adequate lighting is available to perform all food service functions.
• Adequate toilet facilities are available.
• Handwashing facilities are available on site. Handwashing shall follow use of the restroom, smoking and otherwise periodically throughout the working day. (NOTE: Facilities may consist of a wash tub, soap, disposable hand towels and hot water.)
• Hot water is available on site. Water may be provided from a coffee urn or heated on grills.
• All utensils used in the preparation or serving of food shall be clean and in good repair.
• Three containers (wash basins) are available on site for the washing of utensils. Containers must be set up in the manner described below:
  • WASH - Water and Detergent
  • RINSE - Clean Water
  • SANITIZE - Water and Sanitizer
    Bleach may be used as a santizer (one tablespoon per gallon of water.) Utensils must be washed in the first container, rinsed off in the second, and immersed in the last container for at least one minute. The utensils can then be placed on a clean surface and allowed to air dry. If necessary, the utensils may be dried with a clean towel, if that towel is used for no other purpose.
• Multi-use utensils (spatulas, tongs, etc.) must be washed (as a minimum) at the end of the working day.
• All solid and liquid wastes must be disposed of in a sanitary manner.
• All perishable food must maintain an internal temperature of either below 45°F or above 140°F. An accurate meat thermometer must be available and utilized during the periods of long term hot or cold food storage. Alcohol or other approved disinfectant must be used to sanitize the stem of the thermometer before and after use.
• Food must be kept covered whenever practical, stored off the ground, and away from any cleaning materials.
• An ice cream scoop or spoon is available for the dispensing of ice used for drinks.
• Utensils or disposable plastic gloves shall be used for all food handling.
• Workers shall not smoke in the food area.
• Workers must be clean to the senses.
• Worker's hair shall be under control at all times.
• Individuals with colds, coughing, sneezing, or those with open cuts on his/her hands shall not be permitted to handle or otherwise dispense food.
• Cloths used for the periodic wiping of tables and/or other contact services shall be kept in a container of sanitizing solution between uses.

If you have any questions regarding these or other food guidelines, please contact one of the following:

• BGSU Environmental Health & Safety
  111 College Park Office Building
  372-2171
• BGSU Dining Services
  Centrex Building
  372-2891
• Wood County Health Department
  1840 E. Gypsy Lane Road
  Bowling Green
  352-8402