Policies: Food on Campus

The University of Wisconsin-Eau Claire’s dining service contractor has exclusive rights to provide all types of food services on campus. No food or beverages in excess of $250 may be provided by campus organizations or off campus vendors unless authorization is granted through Blugold Dining at least 14 days in advance. Unauthorized food service may result in the revocation of reservation privileges or event food cancellation.  
 
The Blugold Dining Waiver Request is used to request an exemption from the University of Wisconsin- Eau Claire contract with its dining services provider and may or may not be approved. No food or beverages may be provided by off-campus vendors unless the Blugold Dining Waiver form is approved by Blugold Dining. Blugold Dining Waiver Request Form 

• Note: Waiver requests for food or beverage items that are perishable and potentially hazardous will normally be denied.  

Social gatherings held in Housing and Residence Life facilities involving 50 or fewer individuals are exempt from the requirement to use Blugold Dining. Groups may self-cater these functions. Blugold Dining shall be used as the supplier for food and beverage items.  Please contact Blugold Dining for details. 

Food for Fundraisers

No food or beverages may be sold by campus organizations, academic departments, administrative offices or off-campus vendors by anyone other than Blugold Dining, the UWEC vending contractor, or the University Bookstore. 

Sale of food in Davies Center is restricted to bake sales, which must follow these guidelines:  

1. One bake sale table is available to be reserved for fundraising by recognized student organizations and departments on a first-come, first -served basis. Table space must be reserved/cancelled at least 24 hours in advance with the Event Services Office. Three dates are available per organization per semester.  
2. Food items featured must be homemade and\or prepackaged. The reserved table must display the name of the organization and be staffed at all times by the reserving group. Groups are responsible for maintaining the area. The sale of commercially produced food items is not permitted, with the exception of certain fundraiser products as determined by the Director of University Centers. Exceptions must be approved two business days in advance by the Director of University Centers.
3. Bake sales by recognized campus organizations may be permitted in other campus locations at the discretion of the building supervisor or administrator. 
4. Access to Blugold Accounts as a method of customer payment will not be provided for fundraisers.
5. Other requests by recognized campus organizations to sell food or beverages as part of a fundraiser or to host events where food and beverages will be served must be approved by the Director of University Centers and the Director of Blugold Dining. If your request is approved, follow the Food On Campus Exception Procedures below.   

Food on Campus Exception Procedures

1. Complete a Blugold Dining Waiver Request at least 14 days before your event.  
2. If you are planning to use an outside caterer/vendor, distribute donated food, or provide homemade items, you must e-mail the Head of Dining Experiences at arnoldjp@uwec.edu or call 715-836-4630 to initiate the food waiver review process and obtain the required permit from the Eau Claire City-County Health Department. Approval must be secured before the event.  

Once Waiver is approved, Blugold Dining is not responsible for the following:

• Receiving and/or storage of any food or beverage items or equipment for that purpose.
• Safe food temperature for hot or cold items. Only food prepared by Blugold Dining can be stored in university dining service coolers at Blugold Dining discretion.
• Placement of food or beverage items on serving tables
• Replenishing of any food pans
• Inadequate quantities of food
• Disbursement of food after the event 

Client is responsible for following the mandatory food handling and transportation guidelines detailed below: 

Mandatory Food Handling and Transportation Guidelines

In an effort to prevent food-borne illnesses, the University of Wisconsin-Eau Claire and the Eau Claire City-County Health Department requires that you follow these practices when you receive permission to bring food on campus.

Wash Hands Thoroughly

• Wash hands frequently when preparing food — especially between working with raw foods and cooked foods.
• Wash hands with warm water and soap for at least 20 seconds before and after handling raw meat and poultry.

Prevent Cross Contamination

• Use only clean, sanitized food containers, cutting boards and utensils.
• Don’t use the same utensils or food containers for handling raw meat and poultry and also for handling ready-to-eat foods (cooked foods, hamburger buns).
• Use separate cutting boards for raw foods and ready-to-eat foods. Wash with soap and water all utensils and surfaces after using them to prepare raw foods, and before using them to work with cooked or ready-to-eat foods.
• Don’t touch raw foods and then then ready-to-eat foods with the same utensil.
• Don’t touch ready-to-eat foods with bare hands. Use utensils or disposable gloves. On request, Blugold Dining will provide disposable gloves for food handling.
• Dry hands on disposable toweling only. Do not use cloth towels.
• Wash raw vegetables with cold running water. Use a brush, if necessary, to remove all visible soil.

Cook Foods Thoroughly

• Keep burgers, chicken and all other perishable foods on ice until ready to cook.
• Cook hamburgers to 155°F/68°C. To check the temperature, insert the thermometer probe for 15 seconds in the center of the burger, at a 45 -degree angle.
• Cook poultry to 165°F/74°C. Place the thermometer in the thickest part of the meat for 15 seconds.

Keep Foods at the Proper Temperature

• Transport cold foods directly from the refrigerator to the event. Transport hot foods directly from the stove/oven to the event.
• Do not let food stand at room temperature (or warmer) for any length of time.
• Maintain cold foods at 40°F or colder.
• Keep cooked foods at a minimum temperature of 140°F/60°C. Eat within a two-hour time period.

Resources

Blugold Dining Waiver Request Form (UWEC Clients ONLY)

Blugold Dining Waiver Request Form (External Clients)

Eau Claire City- County Health Department
720 2nd Ave. Eau Claire WI 54703
Phone: 715-839-4718
Email: echealth@eauclairecounty.gov 
Website