Serving Food at an Event
This covers all events where food is provided by the group and guests do not pay for the food. Anything from a large talk where dinner is served afterwards to a small dinner prepared by group members for themselves.
The Yale Connect event registration must include details about the food, where the food will be prepared, and how it will be distributed. (Student orgs are permitted to cater food/order food for an event and give out that food as part of the event, or cook themselves.)
Cleanliness
- Clean and sanitize all surfaces, utensils, and equipment that will come into contact with food.
- Wash hands with soap and water for at least 20 seconds before and after handling food.
- Sanitary gloves must be worn when serving food. If guests will serve themselves, separate serving utensils should be used for each dish.
- All trash must be frequently maintained, contained, bagged, and placed in a designated trash area.
Time and Temperature Control for Safety
- Foods should not sit at room temperature for more than two hours.
- Keep hot foods above 140 F and cold foods below 40 F.
- Discard foods left out at room temperature for more than two hours.
Dietary, Allergy, and Religious Restrictions
- Clearly label foods with potential allergens such as peanuts, tree nuts, dairy, eggs, soy, wheat, fish, and shellfish. If possible, provide ingredient lists for all dishes.
- Label foods that meet specific dietary needs (e.g., vegetarian, vegan, gluten-free).
- If applicable, ensure foods are prepared in accordance with religious dietary laws, such as Halal, Kosher, etc.
Leftovers
- Food may be donated to local organizations or taken home by event participants.
Selling Food for a Fundraiser
- Sale of food as a fundraiser is approved for dry or canned goods that can be held at room temperature per the manufacturer’s instructions and are permitted to be resold (items that are labeled “not for resale” are not permitted).
- Student groups may sell some foods they prepare themselves, but those foods must not be temperature-sensitive. They should not contain potentially hazardous ingredients, including meats, poultry, fish, shellfish, milk, milk products (cheese, butter, milk, heavy cream, etc.), plant proteins such as tofu, starches, peanuts, cooked pasta, cooked beans, potatoes, cut fruits, cut vegetables, etc.
- Examples of foods that may be sold are: cupcakes with shelf-stable icing, cookies, iced tea, etc.
- Food sold as a fundraiser must be sold in approved locations.
Distributing Food in New Haven
For events where food will be distributed or sold off campus, the City of New Haven has created a flow chart detailing its policies.