FOOD AND BEVERAGE SALES

The Office of Student Activities approves all food and beverage sales on campus in order to ensure adequate health and safety guidelines are being followed. Groups wishing to conduct food and beverage distribution and sales may do so on a limited basis if they follow the guidelines listed below. Voluntary Student Organizations must obtain written approval from the Office of Student Activities no less than five days prior to the scheduled event.

Groups planning to give away food do have to obtain an environmental health permit, and must follow the same prudent guidelines for food and beverage preparation and distribution.

1. All food and beverage sales must be part of an event. Cash food sales not a part of an event are not permitted.
2. Food sales done solely for the purpose of raising money are not permitted.
3. Food and beverage sales sold must not directly compete with existing Stanford food services.
4. Food and beverage distribution and sales must follow Santa Clara County Guidelines. (See below)

1. All uncovered food must be shielded from customers with a sneeze guard. And the food must be inside a booth, unless the event is indoors.
2. All perishable food must be placed directly in a container that is embedded in ice and placed in a refrigerated unit. All perishable food must be maintained above 140 degrees F or below 45 degrees F.
3. Those handling unwrapped food cannot handle cash.
4. All long hair must be tied back and kept away from the food.
5. Hands must be washed before starting operation, after a smoke break (outside booth), after visiting the restroom and always before handling food.
6. Three 5 gallon buckets must be provided, one for soapy wash water, one for clear water, and one with water and one tablespoon of household bleach, e.g., Clorox, added per gallon of water. The buckets must be at least half filled at all times. Buckets are only acceptable if they are large enough to hold all the pieces of equipment that need to be washed/sanitized (ie utensils, pots, etc.)
7. An adequately sized waste container, a roll of paper towels, and a soap dispenser must also be provided, as well as a two and a half gallon water container with a spigot to be used for handwashing.
8. All food and food containers, including bags of ice, must be stored at least 6 inches off the floor on shelving or pallets located within the booth except unopened bags of ice and bags/cases of food. They may be outside of the booth provided they are on such shelving or pallets.
9. No home prepared food is to be sold. Preparation and/or storage of food in private dwellings of any description is prohibited.
10. Food must be prepared and served from an approved food booth (see below) or in an approved commercial kitchen. Examples of such kitchens are restaurants, school cafeterias and other facilities approved by the Santa Clara County Department of Environmental Health.
11. Food booths are required for all sales or give away of all foods except those that are pre-wrapped at an approved off-site kitchen or by a wholesale supplier prior to the event. These items must be sold in the original packaging.
12. The Fire Marshal must be contacted in advance for booth approval, 723-5099. Food booths must be entirely enclosed with four complete sides, a top and a cleanable floor surface (paved surfaces are acceptable). Service windows shall be closeable and approximately 12 X 18 inches in size. Construction materials such as plywood, canvas, plastic, and fine mesh fly screening may be used. Guidelines for booths are available on the Office of Student Activities web site.
13. Smoking and animals are not allowed in the booth.
14. Ice used for refrigerating foods and ice used in beverages must be kept in separate bins or containers. All ice bins or containers must continuously drain into catch containers.
15. Water and other liquid wastes including waste from ice bins and beverage dispensing units shall drain into catch containers and be poured into the sanitary sewer. Do not pour waste liquids onto the ground, or into storm drains or landscaping.
16. Whenever electricity is used, safe extension cords placed away from customer traffic and water must be used. Plans for this should be approved by University Events and Services.
17. Tresidder patio furniture is reserved for Tresidder food services only. Groups must supply their own furnishings (for rentals contact the University Labor Shop).

1. All student groups must be all required sales tax on food and beverage sale. This should be done through ASSU at the time of the income is deposited.
2. Sale of "hot prepared food" are subject to sales tax. Note that tax applies to the total receipts from a combination of hot and cold food items if a single price is charged for the combination.
3. Sales of candy and snack foods, such as cookies, chips or crackers are not subject to sales tax.
4. Carbonated beverages (soda) are subject to sales tax.