校园餐饮政策

The university's food service contractor operates under a contract with the 基督教社会联盟DH Foundation. As is common in most campus food service agreements, the food service contractor is granted exclusive rights to provide food services on our campus. It is imperative that the Foundation and the campus honor the commitment in the contract. It is university policy that any catering activities held on campus must be provided by the Foundation's food service contractor (currently 基督教社会联盟 Dominguez Hills Foundation). It is the responsibility of the Foundation to ensure that quality food and service are provided at fair prices by this contractor. Questions regarding this policy or requests for exemptions due to special circumstances, 以及改进服务的建议, should be addressed to the Director of Commercial Services at (310) 243-3814.

All campus organizations wishing to sell food must comply with the following conditions to provide for the health and safety of the campus community:

准备工作

Prevention of food infection or food poisoning is of primary concern. High-risk foods are those which are moist and high in protein, 比如鸡肉, 火鸡, 其他肉类和鱼类菜肴, 鸡蛋, 乳制品. Custards, cream pies, and salads (such as potato, chicken, 火鸡, and tuna) are also of concern. 冻肉应该在冰箱里解冻, 室温下不行, 解冻后立即煮熟. Cook thoroughly and use a meat thermometer for large 烤肉, 火鸡s, etc. 前准备, 混合, 或者处理食材, and/or immediately after using restroom facilities, every person should wash his/her hands and arms thoroughly with soap or detergent and warm water and rinse them in clean water. No person should prepare or serve food if he/she is likely to have a contagious disease or infection (e.g. 一个寒冷的).

存储

Food that is transported from where it has been prepared must be properly protected while in transit. Food should be prepared as soon as possible to the time of serving. 如果易腐食品是在前一天晚上准备好的, 它们要放在冰箱里冷藏, 冰上运输, 在食用前保持低温或加热食用.

服务

All perishable foods or beverages to be served cold are to be kept at or below 45°F degrees after preparation until served. All perishable foods and beverages to be served hot are to be kept at or above 140°F degrees while being served. 不得携带任何食品或饮料, which has been served previously to any person or returned from any table, will be used in the preparation of other foods or beverages. The serving area and all adjacent areas should be cleaned with soapy water or disinfectant and kept free of litter and rubbish at all times.

管理食品销售或服务的规则

  1. 温度控制: Adequate facilities must be provided for keeping cold foods below 45°F degrees and hot foods at 140°F degrees or hotter at all times.
  2. 食品防护: Provisions must be made for protecting foods from dust or other contamination during transport, 存储, 并使用覆盖服务, 塑料包装, 或其他合适的器皿. 提供食物的人必须有干净的手, 清洁外衣, 而不受呼吸之苦, 胃肠, 或者皮肤感染, and are required to wear plastic disposable gloves. Plates, cups, and eating utensils must be single service. Soft drinks or punch must be served from original containers or dispensing equipment approved by the Environmental 健康 and Occupational Safety Office.
  3. 环境卫生: Adequate trash cans must be provided for disposal of waste materials. The area surrounding the food service must be kept clean at all times and left in a clean condition at the conclusion of each day's service.
  4. 销售或服务期限: Food sales are limited to two (2) consecutive days. Unusual circumstances will be considered on an individual basis.
  5. All food permits approved by the Campus Dining Office must be maintained and displayed at the sales or service location.
  6. Use of Dining Services kitchens or equipment is strictly prohibited.
  7. Cleanup of all food and drink and related items is the responsibility of the sponsoring organization. Failure to do so will result in appropriate cleanup charges.

安全处理食物的基本原则

Safe steps in food handling, cooking, and 存储 are essential to prevent food-borne illness. You can not see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four FIGHT BAC™ guidelines to keep food safe:

  • 清洁: 经常洗手和清洁表面
  • 单独的: 不要交叉感染
  • 库克: 煮至适当温度
  • 寒冷: 及时冷藏

存储

Always refrigerate perishable foods within two (2) hours. Refrigerate within one (1) hour when temperature is above 90°F. Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40°F or below and the freezer at 0°F or below. 烹调或冷冻新鲜家禽, 鱼, 地面肉, and variety meats within two(2) days; other beef, 小牛肉, 羊肉, 或猪肉, 在三(3)至五(5)天内. Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food.

烹饪

Cook 地面肉 到160°F; ground poultry to 165°F. 牛肉, 小牛肉, 还有羊排, 烤肉, and chops may be cooked to 145°F; all cuts of fresh pork, 到160°F.

服务

热的食物应保持在华氏140度或以上. 冷食应保存在华氏40度或更低的温度. When serving food at a buffet, keep food hot with chafing dishes, slow cookers, and warming trays. Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often. Perishable food should not be left out more than two (2) hours at room temperature, or one (1) hour when the temperature is above 90°F.