Temporary Food Permit

When do you need a temporary food permit and how can you apply?

  • Registered UCI Clubs and Organizations (RSO's) are required to obtain a temporary food permit if they will be serving perishable food items (see Table 1 below) at their event.
  • NOTE: If the menu consists of only non-perishable items (see Table 2 below), the organization does not need a permit for that event. Environmental Health and Safety recommends the applicant review the Safe Food Handling Guidelines  and implement these guidelines even though a permit is not required.
  • *EH&S required at least 2 FULL business days prior to the beginning date of the event to process the request. 
    Example: an event for a Monday must be submitted prior to 5:00 P.M the previous Wednesday
    .

  • The authorized signer for the RSO should apply for a temporary food permit, preferable shortly after making the reservation.
    Note: The authorized signer will be required to provide the entire menu and the contact information for themselves and person in charge of planning the menu for the event.

  • The temporary food permit will be issued for one entire week, allowing you the option of hosting a fundraising event Monday through Friday.  Expiration date(s) are indicated on the approved Temporary Permit.

  • Apply for a Temporary Food Permit

Who does not need a temporary food permit and why?

  • Faculty or staff campus office, department, or service units hosting any type of event when food/beverages are being served. 
  • 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 1-Classification of Perishable Foods - Exceptions are listed in Table 2.

This is not a definitive list of all menu items that may be perishable. If you have any questions, please contact EH&S at (949) 824-6200, before applying for a permit.

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 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.

Table 2-Classification of Non-Perishable Foods.

This is not a definitive list of all menu items that may be non-perishable. If you have any questions, please contact EH&S at (949) 824-6200, before applying for a permit.

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). Please review Safe Food Handling Guidelines before preparing these products.

Non-Dairy Products

Non-dairy creamers, and other products that state non-dairy on the label.

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.

Shaved Ice/Snow Cones

For the purpose of the temporary food permit, shaved ice and snow cones will be considered non-perishable. Wear gloves while preparing/serving the product.

Boba, Hummus, Nachos and Samosa's

For the purpose of the temporary food permit, tapioca-based drinks, hummus (chickpea paste), Nachos without ground meat and samosa will be considered non-perishable. Please review Safe Food Handling Guidelines before preparing these products.

Snack and Breakfast Foods

Chips, raw or dehydrated fruits/vegetables, and candies. Includes plain pancakes, crepes, funnel cakes, churros made from a dry mix batter with no added perishable ingredients. Please review Safe Food Handling Guidelines before preparing these products.

Beverages

Tea, coffee, Soda, Horchata and all beverages that do not contain animal products-i.e. egg nog.

Catering on the UCI campus-definition and parameters

  • Catering, by definition, is the hiring of a restaurateur to prepare and deliver the menu items to the event on campus property. Please review the catering guidelines at Catering for additional requirements.
  • Catering, by definition, is not the ordering food/beverages and picking up the food and beverages at the establishment where you have picked up the food/beverages.

Additional Information
For additional information, access Food Safety and Permit Program
Questions should be directed to EH&S at 949.824.6200 or via e-mail at jgpack@uci.edu.
Rev. 5/2012

University of California, Irvine Environmental Health & Safety
4600 Health Sciences Road, Irvine, CA 92697-2725 (949) 824-6200, Fax (949) 824-8539
Copyright@2006-2012