Food Safety and Permit Program
program focuses on the permitting and inspection of retail food
facilities (e.g., campus restaurants and markets) and the food/beverage
service at temporary events in order to promote the safe and sanitary
preparation and service of foods, prevent foodborne illness, and
protect consumers from adulterated food products on campus property.
- Program Description
- Specific Program Components
- Reporting Requirements
- Information and External
Assessment and Training Requirements
goal of this program is four-fold:
campus Registered Environmental Health Specialist (REHS) serves as a
resource person for the campus community for current information on
Food Safety and Foodborne Illness prevention.
focus on the inspection of retail food facilities on campus property
in order to promote the safe and sanitary preparation and service of
foods and prevent foodborne illness within the campus community.
provide reasonable and adequate guidance in reporting alleged outbreaks
of foodborne illness on campus property.
provide reasonable and adequate guidance to the campus community in
safe food handling techniques at temporary events.
program focuses on the permitting and inspection of retail food facilities
(e.g., campus restaurants and markets) and the food/beverage service at
temporary events in order to promote the safe and sanitary preparation
and service of foods, prevent foodborne illness, and protect consumers
from adulterated food products on campus property.
Food Products: Food that contains any poisonous or deleterious substance
that may render the food impure or injurious to health.
UC Irvine Caterers: Caterers who are on the Approved UC Irvine Off-Campus
CALCODE: the formal name for the
sections of the California Health and Safety Code that apply to retail
When a restaurateur prepares, transports and serves the food/beverage
items at an event.
Food Safety Professional: Title of the professionally certified food handler.
Illness Outbreak: A group of people developing the same illness (symptoms)
after ingesting the same food product.
Foodborne Illness: A disease that is carried or transmitted to persons
Vehicles: Hot Trucks/Catering Trucks (Mobile food preparation units),
Ice Cream Trucks, Packaged Grocery Vehicles, and Carts.
Food Safety Certification: A California State law requiring each retail
food facility to have at least one professionally certified food handler
Occasional Event: An event being held on University property for a limited period of time, including, but not limited to: student food sales, banquets, food sales and community events where food/beverage is served at the event.
or Market Operator: UCI Dining Services and the off-campus vendors operating
retail food facilities on campus property.
Food Facilities: cafeterias, satellite food facilities and temporary food
facilities residing on campus property.
Registered Environmental Health Specialist (i.e. Health Inspector.).
Sponsoring Organization: A UCI department, service organization, student
group or student organization.
The REHS enforces the requirements contained in the CALCODE
The restaurant or market owner is responsible for the following:
Operate the facility in compliance with the California State Health
and Safety Code.
Retain at least one certified food safety professional on staff. The
certified food safety professional is responsible for providing job
specific food safety training for all employees who are involved in
The UCI sponsoring organization is responsible for the following:
Ensure a reservation has been made with Scheduling and Conference
Services prior to submitting the temporary food permit application.
4.3.2 Obtain a Temporary Food Permit from Environmental Health and
Safety if the food/beverage service at the event is not handled by
UC Irvine Caterer.
4.3.3 Ensure a Temporary Food Permit is submitted to EH&S for final approval at least 2, full business days prior to the beginning date of the event. (EH&S business hours are Monday through Friday 7:30 A.M. to 4:30 P.M.). Example: an event for a Monday must be submitted prior to 4:30 P.M the previous Wednesday.
4.3.4 Ensure that no food or beverages are served or consumed inside
a classroom facility.
Ensure the final temporary food permit is available on-site during
Specific Program Components
Retail Food Facilities
Retail Food Facility Permits and Inspections
- The restaurant or market owner/operator must obtain
a health permit from Environmental Health and Safety prior to opening
the facility for business. The campus REHS will issue the restaurant
or market owner/operator a valid Health Permit when the facility
- The campus REHS conducts regular inspections of the
campus food facilities to determine if the facility meets CURFFL.
The restaurant or market owner/operator must score a satisfactory
rating (70 % or higher) to retain their health permit.
- Legal enforcement, such as an office hearing or a
temporary closure, is used when education and persuasion efforts
fail to bring a food facility into compliance.
- Special investigations are conducted in response
to reports from the campus community of possible foodborne illnesses
or dirty conditions in food facilities.
- Food safety information, resource material, and community
education is provided upon request.
Food Facility Closures
- When a food facility is found to be unsanitary or
other conditions exist which constitute an immediate and substantial
danger to public health, the facility is closed until the immediate
danger to public health has been eliminated. Such conditions include
but are not limited to, lack of hot water, sewage back-up, lack
of potable water or electricity, rodent or insect infestation, inability
to maintain foods at safe temperatures or gross insanitation.
- This program reviews the plans for all new and remodeled
food facilities on campus property to ensure that these facilities
are constructed in accordance with applicable requirements. The
following are examples of food facilities that need plans: restaurants,
markets, bakeries, bars/taverns, residential dining cafeterias and
convenience stores. Plans and specifications will be submitted to
Design and Construction Services or Facilities Management.
- Mobile food vehicles operated by off-campus vendors
on campus property must have a valid health permit issued by the
Orange County Health Care Agency/Division of Environmental Health
in order to operate on campus property.
Foodborne Illness Investigations
The Environmental Health and Safety Office (EH&S) responds to
all reports of suspected foodborne illnesses implicating food sold
or served on campus property.
Reporting a Suspected Foodborne Illness:
1: Contact your medical service provider as soon as possible. The
physician’s diagnosis is a key element in assisting our office
in determining whether you became ill from eating food at the facility
or from the vending machine on campus.
- Step 2: After seeing your physician, contact EH&S
immediately at (949)-824-4170. Please review the Foodborne
Illness Investigations information before placing the call;
this information is vital for EH&S to properly follow-up on
5.3 Obtaining a Temporary Food Permit for an Occasional Event on University property.
5.3.1 UCI Registered Student Clubs and Organizations or faculty or staff organizations that will be serving perishable foods at ASUCI sponsored events: Wayzgoose Festival, Anteater Bite, and the Rainbow Festival., can investigate whether they need a temporary food permit by accessing the Temporary Food Permit website on-line:
5.3.2 Non-UC Affiliated Temporary Events: For non-UC affiliated (sponsored by UCI) events held on campus property, such as vendor fairs, cultural fairs, or sports clinics, the appropriate scheduling office refers the event's sponsor to EH&S to obtain the appropriate permits prior to booking the reservation request.
Information and External references
Department of Food and Agriculture
California Department of Public Health
Food Safety Information
National Sanitation Foundation
U.S. Food and Drug Administration
“Bad Bug Book” (USFDA Food-borne Pathogenic Microorganisms
and Natural Toxins Handbook)
500, UC Irvine Food Service Guidelines
Angeles County Environmental Health
Bernardino County Environmental Health
of Pasadena Environmental Health
of Vernon Environmental Health
Beach Environmental Health
Riverside County Environmental
County Environmental Health
County Environmental Health
Competency Assessment and Training Requirements
Retail Food Facilities
- Owner/Manager Food Safety Certification: Each
food facility shall have an owner or manager who has successfully
passed an approved and accredited food safety certification examination.
- Food Service WOrker Food Safety Training: The food service staff
at all UC Irvne food facilities must undergo an EH&S approved food
safety training, including documentation of training:
- At the time of initial hiring; and
- Every 3 years thereafter.
- REHS Certification: The UCI EH&S Registered
Environmental Health Specialist (REHS) must maintain a valid and
current REHS certification with the California Department of Public Health.
For more information about REHS qualifications, visit California's
Department of Public Health REHS
Foodborne Illness Investigations
- REHS Certification: The UCI EH&S Registered Environmental Health
Specialist (REHS) must maintain a valid and current REHS certification
with the California Department of Public Health. For more information about
REHS qualifications, visit California's Department of Public Health REHS
Temporary Food Permit Procedure For UC Irvine Sponsoring Organizations
- Applicants for temporary food permits will be directed to take
the e-learning course, "Food Safety Training for Campus Groups",
as part of the temporary food permit application process.
Certification: The UCI EH&S
Registered Environmental Health Specialist (REHS) must maintain
a valid and current REHS certification with the California Department of Public Health. For more information about REHS qualifications, visit
California's Department of Public Health REHS
Initiator: Jim Pack