The University has a responsibility to act with the health and safety of its constituents in the support and promotion of events and activities on campus.  Additionally, it has a duty to honor existing agreements with campus partners such as Dining Services.  This policy provides the framework for incorporating food at your campus events or campus fundraisers.

RSOs wishing to host an event involving food sales must complete a food safety course as available via MinerLink prior to the event, available on MinerLink.

Informing Food Policy

The University and its contracted providers have a legal obligation to maintain the safety of all food products presented on campus. This includes compliance with all local and state health codes and adhering to industry best practices.  This policy is informed by or adheres to standards set forth by:

Missouri Food Code

City of Rolla Food Ordinance

Food Safety Basics by FoodSafety.gov

Missouri S&T Campus Policies:

III-50: Use of Facilities and Grounds

I-90: Campus Alcoholic Beverage Program

I-92: Catering Services in University Facilities

Student Involvement Student Organization Policies

General Missouri S&T Policies

Overall Food Policy

Any student organization which attempts to host a meeting, event, or fundraiser on campus must first fulfill the compliance standards set forth by the S&T Student Organization Policies.

All events, meetings and fundraisers must reserve space for the activity on campus in accordance with Missouri S&T Policy III-50. The space reserved may be inside a building or room or outside space.  In accordance with III-50, the Director of Services and Operations or his/her designee will allocate space for acceptable activities as appropriate to the activity.  Food sales and preparation will be subject to time, place and manner restrictions as outlined further in this document.

Any event, meeting or fundraiser which wishes to incorporate food must adhere to Missouri S&T Policy I-92. Any food to be presented at an event, meeting or fundraiser exceeding $150 in total cost must adhere to campus catering standards. Student organizations may not self-cater events. Events, meetings or fundraisers may not create a direct competition to the contracted food service providers on campus; they must augment or extend said service,or present it in a means which Dining Services may not accomplish through normal operations.

Food at Events

Events involving food may be utilized as a means to generate revenue for the organization, share a special cuisine or simply celebrate.  In doing so, organizations must adhere to the overall food policy above. 

Organizations whose food purchase falls under the defined limit in Policy I-92:

• Should submit a menu/food list with appropriate activity permit.
• Review the food handling and safety guidelines linked above.
• Work with Student Involvement to address any issues surrounding temperature control or shelf life.
• Coordinate a plan for appropriate clean-up/disposal.

Organizations which wish to engage an outside caterer must submit the name in advance to ensure it is a vendor in compliance with Policy I-92.  The caterer will be responsible for all food, equipment and associated safety standards, providing appropriate staffing to ensure quality control, and assume responsibility for clean-up/disposal.

Organizations who wish to prepare their own food must:

1. Coordinate the meal with Dining Services at least two months in advance.
2. Purchase any ingredients possible through Dining Services.
   • The chef will define any ingredients which may be purchased by the organization and define any necessary steps the organization must take in handling and storing food.
3. Store all ingredients with Dining Services.
   • Temperature control items which must be in the possession of Dining Services for refrigeration as soon as possible.
4. Provide a student preparation and clean-up (kitchen) crew who will:
   • Attend a training with the chef
   • Prepare all food on site in the designated kitchen space
   • Clean up and dispose of food properly
5. Accept responsibility for event costs, including the cost of supervising chef/kitchen manager, dishwashers, catering managers, etc.
6. Adhere to the food safety policies in place through Dining Services
7. For outdoor events, adhere to numbers one, two, three, and six above, plus:
   • Provide appropriate cooler/storage units for food/beverages to ensure temperature control.
   • Adhere to safety guidelines tied to food shelf life.
   • Ensure cleanliness of preparation tools in accordance with Food Safety guidelines linked above.
   • Provide a plan for disposal of any food or preparation waste.

Food used as a Fundraiser

Organizations wishing to utilize food in a fundraising capacity must adhere to the overall standards above.  Organizations may only conduct their business within the defined reservable space in accordance with the issued activity permit. Additionally, dependent upon the type of activity, must adhere to the standards below.

Organizations who wish to sell pre-packaged items must:

1. Utilize the defined reservable space to conduct appropriate business.
2. May be subject to location restrictions based upon the existence of food service venues within a close proximity to the sale or distribution location.
3. Ensure food safety through coordination with Dining Services.

Organizations who wish to sell food prepared by the organization or another entity off-site must:

1. Review food safety guidelines linked above and provide a plan for ensuring:
1. Food stability and safety, including the management of known allergens such as wheat, soy, eggs/dairy, etc.
2. Appropriate cleanliness of preparation site (include last inspection certificate if utilizing an industrial kitchen).
2. Provide a plan for ensuring stability of food at sales location.
3. Provide for a list of ingredients and properly identify known allergens in all products.

Organizations who wish to sell food prepared by the organization on campus must:

1. Ensure all members who may prepare food on an event by event basis will:
• Attend a training with the chef.
• Prepare all food on campus in the designated location.
• Clean up and dispose of food, fuel and waste properly.
2. Purchase any ingredients possible through Dining Services.
• The chef will define any ingredients which may be purchased by the organization and define any necessary steps the organization must take in handling and storing food.
3. Store all ingredients with Dining Services.
• Temperature control items which must be in the possession of Dining Services for refrigeration as soon as possible.
4. Accept responsibility for event costs.
5. Adhere to the food safety policies in place through Dining Services
6. For outdoor events, adhere to numbers one, two, three and six (1, 2, and 3, and six) above, plus:
• Provide appropriate cooler/storage units for food/beverages to ensure temperature control.
• Adhere to safety guidelines tied to food shelf life.
• Ensure cleanliness of preparation tools in accordance with Food Safety guidelines linked above.
• Provide a plan for disposal of any food or preparation waste.

Food Sampling

Providing free food samples is a means by which an organization may generate interest in membership, or attempt to expand the food choices of the campus community.  Any organization wishing to provide samples will be subject to the appropriate guidelines listed under Food at Events