Page 21 - Programming Guide

*Due to Covid-19, food guidelines have been amended. All food products must be store bought and individually packaged. Buffet, or self-service is not permitted- including pot lucks. *
Title: Food Safety Guidelines
Responsible staff: Dan Clark, Director of Risk Management Responsible office: Risk Management
Some of the most frequently-asked questions Risk Management fields each year have to do with food at events. The following information has been provided to assist with these questions.
• For general food preparation tips, see the USDA guidelines on Food Safety for College Students: http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety- fact-sheets/safe-food-handling/food-safety-tips-for-college-students/.
• For more specific advice and tips for Food Safety within Du Page county, please visit DuPage County Health Department website: http://www.dupagehealth.org/food-safety
• Please feel free to contact Risk Management at 630-752-5593 with any further questions.
1. CAN WE SELL FOOD AS A FUNDRAISER?
No, not without a temporary food permit, if you cook it yourself. You can re-sell certain items from fundraising wholesalers, like chocolate bars from World’s Finest Chocolate, or prepackaged foods (see below) without a permit. But to have a fundraiser at which you sell food you prepare, you must have a temporary food permit obtained through the DuPage County Health Department. (This permit can be difficult and time-consuming to obtain; allow plenty of time in advance of your event.) Food that for safety must be kept warm or chilled after preparation is not allowed to be sold because of the risk of food- borne illnesses. Selling food as a fundraiser without a temporary food permit is only allowed if the food is provided by a licensed caterer or prepared in a kitchen holding an appropriate permit from the County Health Department. (Bon Appétit, for instance, is both a permitted kitchen and a licensed caterer, as are other area food preparation services.)
2. ARE BAKE SALES ALLOWED?
Yes. Baked goods are safer than cooked food and are treated differently, not requiring a temporary food permit. But only individually packaged baked goods such as brownies, cookies, candy, cakes, muffins, pie slices and baked goods without other special handling requirements are allowed to be baked and brought to a bake sale—no flaming Bananas Foster, Baked Alaska, etc. It is expected you have labels and ingredient information available for those who have potential allergies.
3. WHAT SHOULD WE DO DIFFERENTLY WHEN SELLING PREPACKAGED FOODS VS. NON-PREPACKAGED FOODS?
It is usually acceptable to obtain quantities of prepackaged foods and re-sell them (e.g., bags of chips, cans of soda, etc.) without a temporary food permit. When selling prepackaged foods, be sure they are not opened before they are sold. If they are kept chilled, do not store them in containers with undrained ice (the water can cause contamination). When selling non-prepackaged foods you baked yourself, keep them wrapped by individual servings with plastic wrap or zip lock bags, etc. (vs., for instance, cutting a fresh slice of cake or pie for each sale). Do not prepare these items when you are ill, especially with a communicable disease (colds, flu, etc.). At all times, regardless of whether the food was pre-packaged, offer only disposable utensils for consumption of the food.
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