Special Event Safe Food Handling Practices

1. Required Training: EHS 510 Special Events Food Safety 

• If you are taking part in a market event on campus, please complete the EHS 510 Special Events Food Safety Training course. Access the training by visiting the following url here: https://app.ehs.berkeley.edu/lmsi?searchText=ehs%20510.

2. Get Access: UC Learning Center Access for First-Time Users:

• For those using the UC Learning Center for the first time, please email ehstrain@berkeley.edu to request access to the site.

Food Purchasing

• Only obtain food from a permitted retail or wholesale food facility.
• The food facility must be located within a 30-minute drive from campus

General Food Safety

• A private residence cannot be used for food storage or preparation.
• Store food, utensils, and similar items off the ground.
• Adequately protect food from contamination while being transported, stored, prepared, displayed, and served.
• Keep foods that require time/temperature control (TCS food) below 45°F or above 135°F using proper ice and/or equipment. 
  • TCS foods include: meat, poultry, pork, fish, dairy, eggs, tofu, sprouts, cut melon, heat-treated plant foods (such as cooked rice or potatoes).

Cold Storage and Ice Usage

• When cold holding prepackaged food, use an ice bin or chest bin to store the food. 
• Ensure the food items are submerged in ice so that all sides are covered with ice.
• If food is prepackaged, do not submerge it in water or ice if the packaging is not fully sealed shut.
• Protect beverage ice from contamination by keeping it in its packaging inside an ice chest until it is ready to be used.
• Use a clean utensil or scoop to dispense the ice from the bag.
• Ice used for refrigeration purposes shall not be used for consumption in food or beverages.

Hand Washing

• Wash your hands before handling food or utensils.

  • Follow these steps to wash your hands:

    • Step 1: Wet your hands with running water.

    • Step 2: Lather your hands with soap, and scrub for 20 seconds.

    • Step 3: Rinse off your hands with running water.

    • Step 4: Dry off your hands with a clean paper towel. Use the paper towel to turn off the faucet.

• Wash hands after:

  • handling money

  • using the restroom

  • handling raw meat, poultry or seafood

  • touching your hair, mouth, skin, or wounds

  • smoking or using tobacco

  • taking out the trash

  • handling dirty utensils

  • using a smartphone

  • touching any surface that contaminates hands

  • after returning from a break

What to Wear

• All students preparing, serving, or handling food or utensils shall wear hair restraints (like hats, hair coverings, or next) to prevent contamination.
• Long hair must be tied back.
• Wear clean clothing.
• Wear minimal jewelry.

Food Booths

• Easily accessible toilet facilities should be within 200 feet of the event booth.
• Live animals are not allowed inside the booth.
• Anyone who is sick is not allowed in the booth.

Thawing Frozen Food

• Thaw frozen food as part of the cooking process at the event, followed by immediate preparation.
• Thawing frozen food prior to the event in a private residence is not allowed.
• Do not thaw food by leaving it at room temperature.

Food Preparation

• Prepare food inside the food booth only.
• Food preparation must take place at the event site and cannot occur at a private residence or a commercial kitchen.

Cooking Food

• Barbecue or grilling equipment should be located outside the food booth in an area that minimizes overhead contamination.
• Thoroughly cook food. The following final cooking temperatures ensure food safety:

Using a Probe Thermometer

• Provide a clean and calibrated food probe thermometer to monitor food temperatures during storage, cooking, and holding.
• All student groups are responsible for calibrating their own thermometers.
• To calibrate your thermometer:
  • Place the thermometer in a cup with plenty of ice and cold water. The temperature should be 32°F after a few minutes in the water.
  • Dial-type thermometers can be calibrated by adjusting the calibration nut under the dial with a wrench or the hexagonal notch in the thermometer holder (if provided).

Reheating Food

• Any foods being reheated should reach at least 165°F before hot holding or service.
• Do not attempt to reheat food in a crock-pot, chafing dish, or other hot-holding devices.
• Any hot held food left over at the end of the day may not be reused the next day.

Preventing Food Contamination

• Keep raw animal foods separate from any ready-to-eat foods or any foods that will not be cooked.
• Shield displayed foods from customer contamination (this can be done with a cover or sneeze guard).
• Use single-use disposable plates, cups, and utensils for customers.
• All condiments displayed for customer self-service must be either prepackaged, dispensed from a squeeze pump, or pour devices.
• Use tongs or ice scoops with handles to dispense ice into beverage cups.
  • Store the tongs/scoops outside of the ice bin on a clean surface or in a clean container.
• Store wiping cloths in a sanitizing solution between uses.
  • To create the sanitizing solution:
    • Mix a gallon of water with a half-tablespoon of "germicidal" bleach that lists sanitizing directions on the label.
    • Be sure to wear a mask, protective eyewear, and gloves before handling chemicals.

• Utensil washing is recommended for any serving utensils that may need cleaning.
  • Provide three large buckets or tubs for utensil washing with a 3-5 gallon capacity.
    • The first container should have soapy water of at least 100°F.
    • The second container should have clear, hot water of at least 100°F.
    • The third container should have sanitizer and water of at least 75°F. Ensure that the correct concentration of sanitizer and immersion time is being used.
• Utensil washing may not be necessary if extra utensils are available on site.

• Provide an adequate number of trash cans with trash bags.
• Properly dispose of all trash at the end of the event.
• Liquid waste (such as dirty water from hand washing) must be disposed into a sanitary sewer and never on the surface of the ground or in a storm drain.

Items to Get Ready Prior to the Event

• Obtain a fire permit from the campus fire marshal if any open flame cooking or warming devices will be used, such as: propane, charcoal, Sterno cans, candles.
• Provide a type A/B/C fire extinguisher in the booth if flammable liquids or gas are used.

• Have ready a simple first aid kit.

Safety During the Event

• Keep cooking equipment away from customer interference and two feet away from any flammable materials.
• Minimize the use of electrical extension cords. Do not daisy chain