Temporary Food Permit
- When is a temporary food permit required?
- How do I obtain a temporary food permit?
- When is a temporary food permit NOT required?
- Additional Information
When is a temporary food permit required?
Temporary food permits ARE required when registered student clubs and organizations, and student offices and services are serving perishable foods (see Table 1 below) at their event, are not using a UCI approved campus caterer , and are hosting the following type of events:
- An organization or club-sponsored activity where the general public is invited to the event (e.g. Wayzgoose Festival Food Booth in Aldrich Park )
- An organization or club-sponsored activity open to the campus community (e.g. fundraiser on Ring Road).
Exceptions will be granted on a case-by-case basis by Environmental Health and Safety, contact James Pack at (949)-824-4170 or via e-mail at jgpack@uci.edu.
Table 1-Classification of Perishable Foods
Meat and Poultry Products |
Beef, pork, lamb, mutton, veal, venison, chicken, turkey, goose, duck, pigeon, etc. Includes pizza or sandwiches with meat product(s) served at a fundraising event. |
Animal Based Byproducts |
Gravies/soups/broth made from animal stock or containing animal products. |
Fish/Seafood Products |
All types of fresh or salt-water finfish, mollusks (e.g. squid, octopus, etc.), crustaceans (e.g. crab, etc) and shellfish (e.g. mussels, clams, oysters, etc.). |
Egg Products |
From any animal that produces eggs for human consumption (e.g. chicken, duck, or goose). |
Milk and Egg Based Byproducts |
Foods that contain milk or egg products. Includes dry (powdered) egg concentrates (e.g. eggbeaters) after water is added to product and such items as custards, cheesecake, etc. |
Soy Products |
Tofu and other soy products (e.g. soy milk, etc.). |
Raw Fruits and Vegetables |
Raw seed sprouts (e.g. bean sprouts, alfalfa sprouts, etc.) and cut melons. |
Cooked Legumes, Grains and Vegetables |
Beans, rice, pastas and other cereal grains; most vegetables, especially baked potatoes, since they become perishable after they are cooked. |
How do I obtain a temporary food permit?
- You must have signature authority (authority to sign for your department's, club's, or organization's activities) to apply for a temporary food permit.
- Take the e-learning course “Food Safety for Campus Groups (Online)” through TED ( www.ted.uci.edu ), UC Irvine's Training and Employee Development website. Note the following important information on negotiating the TED website:
- When you log into TED for the first time, you will be asked to supply your supervisor's name and e-mail address.
- If you are employed at UCI (including work study students), provide your current supervisor's contact information.
- If the University does not employ you, use the following information: James Pack and jgpack@uci.edu.
- Next, you will be presented with a “Safety Training Self-Assessment.” This is intended for UC Irvine staff, faculty, and student employees. If the University does not employ you, you are not required to take this. Instead, you may select “Take Later.”
- To access the training, select the “Catalog & Enrollment” training tab and scroll down to “Food Safety for Campus Groups (Online).”
- You will then have the option to take, browse, or review the course. Select: “Take Course.”
- After you have completed the course, you will be directed to the permit application. Upon final approval, Environmental Health and Safety will issue the approved permit via e-mail.
When is a temporary food permit NOT required?
Temporary food permits are NOT required when a faculty or staff campus office, department, or service unit hosts any type of event for campus faculty, staff or students. Temporary food permits are also not required when registered clubs and organizations are serving only non-perishable menu items at their event.
Temporary food permits are also Not required when the faculty or staff of a campus office, department, or service unit host an event with food to which the general public is invited.
Safe Food Handling Guidelines:
Environmental Health and Safety recommends campus offices, departments, or service units review the Safe Food Handling Guidelines when hosting an event where food will be served at the event.
Table 2-Classification of Non-Perishable Foods
Bakery Products |
Cakes, pies, and cookies. |
Dehydrated Food Products |
Jerky, dried fruits, jams/jellies, trail mixes etc. |
Raw Fruit and Veggies |
Most raw fruits and vegetables (see exceptions in Table 1). |
Non-Dairy Products |
Non-dairy creamers. |
Milk and Ice Cream |
For the purpose of the temporary food permit, milk, real whipped cream/dairy toppings, and ice cream will be considered non-perishable. Keep cold while serving. |
Snack Foods |
Chips, raw or dehydrated fruits/vegetables, and candies. Includes pizza with meat product(s) served at a meeting. |
For additional information, access Food Safety and Permit Program .
Questions should be directed to James Pack at (949)-824-4170 or via e-mail at jgpack@uci.edu.
Rev. 11/07