Food Storage and Preparation

University Policy 705, Food Storage and Preparation

Executive Summary: 

This policy establishes procedures and regulations dealing with food storage, preparation and consumption in University facilities, offices, laboratories, residence halls, and all areas other than the designated Food Service dining and vending areas.

Purpose
Food storage and preparation in areas other than approved Food Service areas which are regularly inspected by the Health Department can create problems such as health hazards from unsanitary conditions and inadequate ventilation, spoilage and waste accumulation, the onset of pests such as roaches, and/or rodents and possible fire hazards from the improper use of cooking appliances.
 
This policy shall apply to food storage, preparation and consumption in UNC Charlotte facilities, offices, residence halls, and all areas other than the designated Food Service dining and vending areas.
Procedures and Regulations
  1. All food shall be stored above the floor on clean surfaces in tightly closed containers and shall be kept at the proper temperature. Perishable foods shall be refrigerated, and room temperature foods should be kept dry and free from mold or spoilage.
  2. Food shall not be stored, prepared or consumed in toilet rooms, stock rooms, or hazardous areas.
  3. Food shall not be stored in refrigerators used for storing chemicals, biological materials, animal specimens, radioactive materials or other hazardous materials.
  4. Appliances with open flames or exposed heating elements, such as hot plates, used for the purpose of food preparation, and any open-coil appliance or appliance exceeding one thousand (1,000) watts shall not be allowed in UNC Charlotte departments or in the high-rise dormitory rooms (Moore, Sanford, Scott, Holshouser).
Approved appliances include thermostatically controlled coffee pots and popcorn poppers on hot pads, microwave ovens and three-wire, grounded refrigerators. (Refrigerators in high-rise residence hall rooms shall be restricted to a maximum of two hundred and twenty (220) watts, two (2) amps and six (6) cubic feet.)
Preparation
All persons, while preparing or serving food for others or washing equipment or utensils, shall wear clean outer garments, and conform to proper hygienic practices.
 
No person with boils, infected wounds, diarrhea, respiratory infections, cough, nasal discharge, communicable or infectious disease will be allowed to prepare or distribute food for others’ consumption. 
Inspection
1.   Residence Life Dormitories
The Residence Life staff shall periodically inspect housing space for the purpose of ensuring compliance with health and safety regulations.  They shall remove or cause to be removed any electrical equipment or cooking appliances not in compliance with this Policy.  This right of inspection shall be included in any contractual arrangement made between a student and Residence Life.
2.  University Facilities
The Environmental Health and Safety Office and Facilities Management representatives shall regularly inspect departmental areas, kitchens and lounges for compliance with safety and health regulations and shall remove or cause to be removed any electrical equipment or appliance not in conformance with these regulations.
 
Revision History: 

Initially approved by the Chancellor: July 18, 1979
Revised: November 16, 2009