SECTION A11: FOOD PROTECTION
Food is stored, prepared, and served on campus in a variety of ways and
under the direction of a number University departments and groups.
certain established protocols, catering firms from outside the University
community are also permitted to provide food service on campus. Except
when food is prepared by an individual or group for their own use, those
handling food which is intended for consumption by others have a responsibility
to provide a wholesome product and follow established regulatory requirements
and acceptable sanitary standards that will prevent the potential
food borne illness.
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Scope and Application
This program applies to all University departments and organizations whenever
food is stored, prepared, and served on campus for other than personal
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The University Sanitarian
conducts periodic inspections and provides consultation and training
for ongoing University food service activities, such as the Department
of Dining Services operations and student food service activities
and for periodic events where food service is involved, such as
reports of suspected food borne illness or food adulteration are received,
the University Sanitarian conducts an investigation to identify
causes and to prevent further illness or recurrence of conditions or
practices that resulted in illness.
Food Service Events
Anyone planning an event at which they will be preparing and serving
food should contact the University Sanitarian to ensure that the
licensing and regulatory requirements are met and that proper food
safety practices are discussed with those involved.
Critically important aspects of food safety which are usually discussed
- Potentially hazardous foods* must be handled with strict attention
to temperature control. Cold food must be held at 45°F or
below and hot foods above 140°F to prevent the growth of
- All food handlers need to wash their hands frequently and practice
good personal hygiene. Disposable plastic gloves should be worn
and utensils used to limit the contact of foods with bare hands.
- Potentially hazardous foods need to be thoroughly heated to
destroy pathogenic bacteria that may be present, i.e. ground beef
pork to 150°F (in microwave to 170° F); poultry, stuffed
foods, and reheated foods to 165° F; and other foods to a
minimum of 140°F.
- Potentially hazardous foods needing to be cooled for storage
must be chilled quickly to below 45° within a minimum of 4
hours by use of stirring,
ice water baths, small and shallow portions placed in refrigerator
- Food on display needs to be protected from the elements and
from patron contamination by being covered, wrapped or shielded.
"Potentially Hazardous food means any food which consists in whole
or in part of milk or milk products, eggs, meat, poultry, fish,
edible crustacean, raw seed sprouts, heat treated vegetables and
vegetable products, or other ingredients, including synthetic ingredients,
a form capable of supporting the rapid and progressive growth of
infectious or toxigenic organisms, excluding foods with pH of 4.6
or below or
water activity (aw ) value of 0.85 or less."
Requirements for Caterers from Outside the University
If foods are being catered from outside the University, the catering
firm must provide the following:
- Commercial General Liability insurance, to include products
liability for bodily injury and property damage in an
amount not less than $2,000,000 per occurrence, single limit,
Trustees of Princeton University and its Officers, Employees and
Agents" as additional insured's and stating that
the insurance is PRIMARY AS TO ANY OTHER VALID AND COLLECTIBLE
- Automobile Liability Insurance covering bodily injury and property
damage of at least $1,000,000 per occurrence, combined single
- Statutory Workers’ Compensation with an Employer’s Liability
limit of at least $500,000.
Coverage shall be underwritten by a carrier licensed in New Jersey
and rated at least "A-" in Best's Key Rating Guide. Evidence
of insurance, along with a current Food
Service Licence and Inspection Placard, must be received
of Risk Management AT LEAST 30 DAYS PRIOR to the event or function.
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Roles and Responsibilities
- Ensure food service functions are provided under the appropriate
regulatory requirements, licensing, and University guidelines.
- Conduct inspections of University food service facilities and activities
and assist in ensuring that proper licensing is obtained and renewed
- Provide consultation and training in food protection principles.
- Participate in plan review for new and renovated facilities.
- Investigate suspected cases/outbreaks of food borne illness or
- Act as a liaison with the local and State health agencies on food
- Confirm appropriate licensing and inspection documents are provided
by outside caterers.
- Confirm appropriate liability insurance provided by outside caterers.
- Maintain a list of approved caterers in conjunction with EHS.
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For More Information
Contact the University Sanitarian
Questions regarding the requirements for outside caterers should be directed
to the Office of Risk Management at 258-3349 or 258-3046.
Links to other food-related web sites are available here.
The following resources are available through EHS:
Guidelines for Temporary Food Service on Campus
- New Jersey State Sanitary Code, Chapter XII Sanitation in Retail
Food Establishments and Food and Beverage Vending Machines.
- A variety of audio/visual and written training materials and programs.
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