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 may be provided by campus organizations or off-campus vendors unless authorization is granted through the Event Services office and Blugold Dining at least 14 working days in advance. Unauthorized food service may result in the revocation of reservation privileges.

The Blugold Dining Waiver Request is used to request an exemption from the University of Wisconsin- Eau Claire contract with its dining services provider.Blugold Dining Waiver Request Form

Food for Meetings and Events

For meetings and events in the areas of Davies Center, Hilltop Center, Crest Wellness Center, Schofield Auditorium, and the Central Campus Mall this policy applies:

• For groups that wish to bring snack-type items for regularly scheduled meetings will be required to fill out a Blugold Dining Waiver Request, available at the Event Services office in Davies Center. This form, co-signed by both the Event Services Manager and the Director of Blugold Dining, must be presented at the meeting as documentation of prior approval.
• Waiver requests for food or beverages items that are perishable and potentially hazardous will normally be denied. These items must be purchased from Blugold Dining. Options for purchase are booking a catered event. Contact catering at catering@uwec.edu. 
• Waiver requests for food or beverages items that will be distributed to groups of more than 25 persons will normally be denied.

For meetings and events in areas that are not specifically named in the above policy, procedures and requirements vary by area:

• 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 any perishable items (purchased in bulk form) needed for these events as much as practicable; these bulk items are priced at cost.
• Student groups, administrative offices or academic departments that are meeting in buildings other than Davies Center, Hilltop Center, Crest Wellness Center, and Schofield Auditorium may take exemption from the requirement to use Blugold Dining, and be allowed to self-cater these functions. This exemption is at the discretion of the building supervisor or administrator. Self-catered functions are limited to groups of fewer than 20. Blugold Dining shall be used as the supplier for any perishable items needed for these events (purchased in bulk form) as much as practicable.

No other caterer may be used on campus without the written consent of the Director of Blugold Dining or the Catering Director. Exemption is allowed for delivery of food to students who reside in Housing and Residence Life facilities.

Food for Fundraisers

1. No food or beverages may be sold by campus organizations, academic departments, administrative offices or off-campus vendors in the areas of Hilltop Center, Crest Wellness Center, Schofield Auditorium, and the Central Campus Mall by anyone other than Blugold Dining, the vending contractor or the University Bookstore.
2. Sale of food in Davies Center is restricted to bake sales, which must follow these guidelines: 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. Three dates are available per organization per semester. Food items featured must be homemade. 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. Access to Blugold Accounts as a method of customer payment will not be provided for bake sales.
4. Other requests by recognized campus organizations to sell food or beverages as part of a fundraiser 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. Access to Blugold Accounts as a method of customer payment will not be provided for fundraisers.
5. The sale of commercially produced food items on campus is not permitted without a subcontract agreement with Blugold Dining. Access to Blugold Accounts as a method of customer payment will not be provided.

Food on Campus Exception Procedures

1. Reserve facilities through the Event Services office.
2. Complete a Blugold Dining Waiver Request and receive permission from the Director of Blugold Dining, or from the Director of University Centers.
3. Obtain permission from the Eau Claire City-County Health Department and receive a Temporary Restaurant License.
   Eau Claire City-County Health Department
   720 Second Avenue
   Eau Claire WI 54703-5997
   Phone: 715-839-4718
4. Provide the signed Temporary Restaurant License to the Event Services office. At that time, the facility reservation will be confirmed.
5. If perishable food items are not purchased through Blugold Dining, provide a Certificate of Insurance to University Centers Administration, Davies Center 240.
6. Blugold Dining is not responsible for the following:
   a. Receiving and/or storage of any food or beverage items or equipment for that purpose
   b. Safe food temperature for hot or cold items
   c. Placement of food or beverage items on serving tables
   d. Replenishing of any food pans
   e. Inadequate quantities of food
   f. Disbursement of food after the event
7. No food or beverages can be provided by any off-campus vendor.
8. Follow the mandatory food handling and transportation guidelines detailed below.
9. Only food prepared by Blugold Dining can be stored in university dining service coolers.

Mandatory Food Handling and Transportation Guidelines

In an effort to prevent food-borne illnesses, the University of Wisconsin-Eau Claire 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.