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If you have questions or concerns about food safety on campus, please direct them to angela.sietsema@unt.edu

At UNT we believe in safe food and we are committed to the protection of food consumers on our campus. The goal of the program is to inspect our permanent food facilities, provide consultation and guidance for safe food handling and production, as well as to educate and support the efforts of the food team.

Risk Management services ensures that UNT is compliant with Food Code 2022, Texas Food Establishment Rules (TFER), and any other applicable state and local regulations.

Risk Management also offers support in reporting alleged outbreaks of foodborne illness on UNT property. We serve as the primary source for the UNT community regarding current information on safety issues and foodborne illness prevention.

 

Serving Food from an Outside Restaurant/Vendor on Campus:

“Outside food” is any food brought onto campus that is prepared by a restaurant, vendor, or catering service. ALL outside food must be approved by risk management prior to the event.

  • If you’re with a student organization you will go through Campus Labs; if you are not affiliated with a student organization, fill out the Temporary Food Service Application.
    • To note: when applying to host an outside food vendor, you must attach a copy of the vendor’s permit to the application for both student organizations and non-student organizations. Permits are required to be posted in view of the public and a picture of the vendor’s permit is acceptable.
  • If you are using UNT Dining, Verde Catering, any other on-campus food establishment no application is necessary. Or if you are you only serving pre-packaged food/drink that do not require refrigeration, you may not need to complete an application. Email  angela.sietsema@unt.edu with any questions.

This process keeps our campus safe by preventing food borne illness.

 

 

*Tailgating and Cookout Events on Campus:

Tailgating and cookouts must follow the Temporary Food Service Guidelines. Review the guidelines prior to your event and reach out with any questions. Any cookout event may be subject to a surprise inspection by Risk Management Food Safety. We reserve the right to limit what is sold or served on campus if deemed unsuitable or unsafe for human consumption.

 


*Bake Sale Events on Campus:

Bake sales on campus must have baked goods that store bought, purchased from UNT Dining, pre-packed foods for sale, or make baked goods that follow DSHS Cottage Food Law.

  • If selling under cottage food law you must strictly adhere to the rules and must ensure that all foods prepared do not require refrigeration (you may not sell items such as cheesecake, pumpkin pie, and anything with a cream cheese frosting).
  • No open foods, no open sampling

Complete the Bake Sale Application at least 10 business days prior to your event.

 

*Potluck Events on Campus:

Potluck events held on campus must strictly adhere to the Temporary Food Service Guidelines. Departments and non-student organizations may hold an internal potluck event only if the event is closed to the public. Student organizations or groups may not host potluck events on campus.

 

Foodborne Illness – Reporting and Investigating:

  • Contact your medical provider as soon as possible. Medical diagnosis is a key element in assisting Risk Management in determining whether you became ill from eating food on campus. If you are a student, reach out to the UNT Student Health and Wellness Clinic.
  • Risk Management will respond to all reports of suspected foodborne illness that implicates food sold or served on UNT’s campus.
    • Submit a Foodborne Illness Report Form so that your illness can be reported and investigated. You will be contacted by the Public Health Program Manager.