Risk Management - Food Safety - Financial Operations

Food Safety

This page provides guidance on the requirements for the safe service of food products at UW-Stevens Point. This applies to all UW-Stevens Point departments, organizations, student organizations, vendors, and other parties utilizing UW-Stevens Point facilities.

Specific food service requirements for UW-Stevens Point campus are listed below:

All food service performed at UW-Stevens Point will be in compliance will applicable state and local food service regulations such as the Wisconsin Food Safety requirements at https://datcp.wi.gov/Pages/Programs_Services/FSLaws.aspx & https://datcp.wi.gov/Pages/Programs_Services/FoodCode.aspx.
Food Service Provider and Authority. University Dining/On Point Catering has authority and rights to all food service at UW-Stevens Point, Stevens Point campus. They are responsible for adherence to all applicable food safety policy applicable to the services they provide. All food services/sales are subject to the approval of University Dining/On Point Catering.
Food service at Treehaven and CWES falls under the responsibility of the Directors of the respective units. They are responsible for adherence to all requirements listed.
If an event involving food occurs on campus that is not conducted or supervised by University Dining, the sponsoring UWSP student organization, unit or department must meet all requirements listed at On Point Catering policies and procedures.
Only recognized organizations or departments who deposit their funds in student/faculty organization (SFO) accounts or who maintain an organized activity fund, appropriation 128 (Office of the University Controller), may sell goods or merchandise on this campus. Contact UW-Stevens Point Accounting Services for direction and rules related to financial rules for fund raising efforts.
Food service or sales by outside organizations on campus are not allowed without authorization by the Chancellor and would require additional review, requirements and approvals through Risk Management and University Dining.

Note - department personal potlucks are not insured by UW-Stevens Point. However see Potluck Safety for guidance on keeping these safe.

Food Event Guidelines

All UW events with food must meet sanctioning, food safety and purchasing standards.

Sanctioned Events

Sanctioning is bound by UW Systems Administrative Policy 435: Headquarter City & UW System Sponsored Events. Please see the above linked policy for examples of business functions that fall under the definition for allowable events, and what is deemed allowable for meal and reception expenses. These events fall under the general liability protection afforded under Wisconsin Statute 895.46 (1).

Events attended primarily by UW employees or students are not allowable in a non-UW facility unless pre-approved by the Controller or Purchasing Manager prior to space rental. Any event not sponsored or approved by University authorities is considered non-sanctioned and would NOT be reimbursable or covered by state insurance and employee liability coverage.

Purchasing

For campuses with Dining/Catering capability, Dining's On Point Catering has right of first refusal for events held on campus. Only after receiving a waiver from dining, can a department seek other food options.

If food is catered for any event (on or off campus), it must be pre-authorized by Risk Management. The food vendor must be certified, and have trained personnel. It must follow all state food handling standards for preparation, sanitation and insurance coverage.
If pre-made food is purchased at food vendor location (i.e. pizza, sandwiches, etc.) and taken to event, the vendor must be an established business with a business license and proof of insurance upon request.
The use of a university Purchasing Card (P-Card) for the purchase of raw meat or other raw food items which are being prepared by the p-card user or other non-certified/trained person and served as part of any event or meeting is not permitted.
The use of university funding for the purpose of purchasing food or materials for a potluck event is not permitted.
Off campus event approval must accompany all requests for payments or other related expenses.

Potlucks

Potlucks are defined as infrequent events (1-3 times a year) and are not considered a sanctioned event although they may occur during work hours in UW facilities. The use of university funding for the purpose of purchasing food or materials for a potluck event is not permitted. Although not a sanctioned event, potlucks must adhere to food safety protocols.

Exemptions

Student Organizations

Student organizations or Greek Life are responsible for operating under their own liability insurance and are not on the State of Wisconsin's self-insurance program. Student organizations are required to follow facility, food safety and insurance protocols on UW property. It is highly recommended that commercial special events insurance be purchased for these events. Call Risk Management in advance of these events for approval.

Private Residences

Private residence events are not considered University sanctioned locations and would fall under the liability insurance of the homeowner. Employees are not covered under state liability insurance with few exceptions while attending home events which must be pre-approved by the Controller or Purchasing Manager. Events of this nature are not recommended.

4 Simple Steps To Food Safety

CLEAN: Wash your hands and surfaces often

Germs that cause food poisoning can survive in many places and spread around your kitchen.
Wash hands for 20 seconds with soap and water before, during, and after preparing food and before eating.
Wash your utensils, cutting boards, and countertops with hot, soapy water.
Rinse fresh fruits and vegetables under running water.

COOK: To the right temperature

Food is safely cooked when the internal temperature gets high enough to kill germs that can make you sick. The only way to tell if food is safely cooked is to use a food thermometer. You can’t tell if food is safely cooked by checking its color and texture.
Use a food thermometer to ensure foods are cooked to a safe internal temperature. Check this chart for a detailed list of foods and temperatures.

145°F for whole cuts of beef, pork, veal, and lamb (then allow the meat to rest for 3 minutes before carving or eating)
160°F for ground meats, such as beef and pork
165°F for all poultry, including ground chicken and turkey
165°F for leftovers and casseroles

CHILL: Refrigerate promptly

Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F. Never leave perishable food out for more than 2 hours.

Keep your refrigerator below 40°F and know when to throw food out .
Refrigerate perishable food within 2 hours. (If outdoor temperature is above 90°F, refrigerate within 1 hour.)
Thaw frozen food safely in the refrigerator, in cold water, or in the microwave. Never thaw foods on the counter, because bacteria multiply quickly in the parts of the food that reach room temperature.