The University of Texas at Dallas

---

SALE OR DISTRIBUTION OF FOOD ON CAMPUS BY REGISTERED STUDENT ORGANIZATIONS

---

1.  All registered student organizations selling or distributing food on campus must obtain a permit issued by Student Activities/Student Development which must be
     kept on file.

2.  All foods must be packaged in individual servings, i.e., slices of cake or bread, cookies, or have a natural protective skin or peeling (oranges, apples, bananas).

3.  Anyone handling or preparing food must have signed the Food Handlers' and Preparers' Permit as required by Student Activities. Signing the permit
     acknowledges that the food handler/preparer has read and agrees to abide by these policies. A copy of the Food Handlers' and Preparers' Permit must be on
     file in Student Activities.

4.  Provide only disposable utensils, plates, cups, knives, forks, spoons, etc., to the consumers.

5.  Provide plastic garbage bags for wrapping and trash.

NOTE: Student Activities has the authority to implement and make exceptions to these rules, and to make, adopt, revise, and amend procedural rules and
      regulations as it deems necessary to protect the public health.

ALL MEMBERS PREPARING OR HANDLING FOOD MUST READ THE FOLLOWING GUIDELINES AND THEN SIGN THEIR NAMES ON THE FOOD HANDLERS' AND PREPARERS' PERMIT BEFORE APPROVAL WILL BE GRANTED FOR THE APPLICATION FOR INSTALLATION OF A BOOTH.

This section has been adapted to apply to food preparation/distribution by registered student organizations on the UTD campus. The following are the requirements registered student organization members must agree to abide by when signing the Food Handlers' and Preparers' Permit.

A.  FOOD HANDLERS' AND PREPARERS' TRAINING

      1.  A Food Handlers' and Preparers' Permit must be on the file in Student Activities whenever a registered student organization is selling and/or distributing food
           on the UTD campus. Registered student organization food handlers and preparers shall have read these guidelines prior to signing the Food Handlers' and
           Preparers' Permit. The Food Handlers' and Preparers' Permit may be kept in the registered student organization's file for a period not to exceed the current
           academic year. A copy of the Food Handlers' and Preparers' Permit may be given to the registered student organization to place at the location of the selling
           or distribution of food.
      2.  No registered student organization member shall handle or prepare food while infected with a communicable disease that can be transmitted by foods or who
           is a carrier of organisms that cause such a disease or while afflicted with a boil, an infected wound, or an acute respiratory infection.

B.  PERSONAL HYGIENE

      1.  Food handlers and preparers shall wash their hands thoroughly with soap and warm water in all of the following instances:
           -before starting food handling or preparing after visiting the toilet
           -after coughing or sneezing into hands or handkerchief
           -after smoking
           -after handling boxes, crates, packages, and other soiled articles
           -after handling garbage
           -after handling money

C.  FOOD HANDLERS AND PREPARERS PRACTICES

      1.  Food handlers and preparers shall not use tobacco in any form while engaged in food preparation of service, not while areas where food preparation
           equipment and utensils are washed.
      2.  Food handlers and preparers shall keep hands and fingers out of food and shall not taste food from fingers.
      3.  Food handlers and preparers shall never use a tasting spoon twice.
      4.  Food handlers and preparers shall carry and serve food in a sanitary manner.
      5.  Food handlers and preparers shall use, whenever possible, separate cutting boards, blocks, tables, grinders, slicers, and other utensils for raw and cooked
           food. If the same equipment and utensils must be used, food handlers and preparers shall thoroughly clean and sanitize equipment used for raw food after
           each use.
      6.  Food handlers and preparers shall use sanitary plastic disposable gloves if food must be manipulated by hand.
      7.  Food handlers and preparers shall refrain from sneezing and coughing onto food.

Richard Williams 972-883-2945
Created: May 2001