Environmental Health & Safety

Food is a staple of our community and is representative of bringing friends and family together for a warm meal. Here on campus, various student organizations, departments, and Dining Services (Aramark) provide refreshments at events. Because of the risk for transmitting pathogens and other harmful bacteria, amongst other contaminants, the need to provide a safe and healthy mealtime experience is critical to the function of this University. 

When handling food for the purpose of providing it to other individuals for consumption, following four simple steps – Clean, Separate, Cook, and Chill – can help protect you and others from food poisoning.

CLEAN

Wash hands and surfaces often

• Wash your hands with warm water and soap for at least 20 seconds before and after handling food and after using the bathroom, changing diapers, and handling pets.
• Wash your cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each food item.
• Consider using paper towels to clean up kitchen surfaces. If you use cloth towels, launder them often in the hot cycle.
• Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Scrub firm produce with a clean produce brush.
• With canned goods, remember to clean lids before opening.

SEPARATE

Separate raw meats from other foods

• Separate raw meat, poultry, seafood, and eggs from other foods in your grocery shopping cart, grocery bags, and refrigerator.
• Use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
• Never place cooked food on a plate that previously held raw meat, poultry, seafood, or eggs unless the plate has been washed in hot, soapy water.
• Don’t reuse marinades used on raw foods unless you bring them to a boil first.

COOK

Cook to the right temperature

• Color and texture are unreliable indicators of safety. Using a food thermometer is the only way to ensure the safety of meat, poultry, seafood, and egg products for all cooking methods. These foods must be cooked to a safe minimum internal temperature to destroy any harmful bacteria.
• Cook eggs until the yolk and white are firm. Only use recipes in which eggs are cooked or heated thoroughly.
• When cooking in a microwave oven, cover food, stir, and rotate for even cooking. If there is no turntable, rotate the dish by hand once or twice during cooking. Always allow standing time, which completes the cooking, before checking the internal temperature with a food thermometer.
• Bring sauces, soups and gravy to a boil when reheating.

CHILL

Refrigerate foods promptly

• Use an appliance thermometer to be sure the temperature is consistently 40° F or below and the freezer temperature is 0° F or below.
• Refrigerate or freeze meat, poultry, eggs, seafood, and other perishables within 2 hours of cooking or purchasing. Refrigerate within 1 hour if the temperature outside is above 90° F.
• Never thaw food at room temperature, such as on the counter top. There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately.
• Always marinate food in the refrigerator.
• Divide large amounts of leftovers into shallow containers for quicker cooling in the refrigerator.

Information Source: FDA: Safe Food Handling (en Español)

Campus Food Distribution Guidelines

All food distribution on campus (sold or given away) must meet the following minimum guidelines to distribute food on campus grounds.

Student Organizations

TAMIU students/employees who distribute food on campus must:

1. Attend and receive a food permit offered through the Office of Environmental Health & Safety.
2. Students must receive approval from the Office of Student Orientation, Leadership and Engagement and submit an Event Registration Form.
3. Employees must receive written approval from the Food Contractor.
4. If working with outside vendors that will be on campus, student group/organization must make sure all requirements listed below are met with copies submitted to the Office of Student Orientation, Leadership and Engagement.

Students wishing to distribute food off campus must obtain a permit from the City of Laredo Health Department and approval from the Office of Student Orientation, Leadership and Engagement.

Outside Vendors

Food Distribution from off campus vendors must meet the following guidelines:

1. Coordinated through Event Services.
2. Receive written permission from our Food Contractor.
3. Obtain a temporary food permit from the City of Laredo Health Department (approximately $20).
4. Present the permit to the Event Services 4 days prior to event.
5. Provide proof of general liability insurance coverage to Event Services.
6. Departments or organizations providing more than one outside vendor must provide a list of all vendors to Event Services.

Questions or concerns should be directed to the Office of Student Orientation, Leadership and Engagement or Event Services.

Food Handlers Training

Food Handlers Training is required for each person that may be involved in an on-campus food fundraiser for student organizations. Training, hosted by the Office of Student Orientation, Leadership, and Engagement (SOLE) and conducted by EHS staff, typically occurs near the start of the Fall and Spring semesters. For training, please contact the Office of SOLE. 

Additional training opportunities area available through the Texas Department of State Health Services for a nominal fee. 

Additional Resources

Foodsafety.gov 　 CDC | Food Safety 　 FDA | Safe Food Handling 　 USDA | Food Safety

SAP: Food Safety and Sanitation (24.01.99.L0.07) 　 TX DSHS | Food Handler (online) Training Programs