- Compliance
Students
When engaging in campus-related fundraising activities or other activities on campus, student organizations and clubs are required to complete a Fundraising Request form that must include a request to conduct bake/food sales. Must complete a Fundraising Request form for bake/food sales, approved by the Director of Student Life or designee at least fourteen (14) days prior to the proposed event.
Employees
Must obtain written permission from their division’s vice president at least fourteen (14) days prior to any college-sponsored event involving food served to employees or students when college funds are used. Employee-only potluck events, birthday celebrations, donut days, etc. do not require VP or Food Services approval. Cooking appliances must not be left unattended when in use.
Food purchased for events or resale must be approved by the Food Service Director. Food Services has the first right of refusal.
- Food Safety Guidelines
To comply with government regulations, all students and employees must adhere to the following guidelines:
- Protect all food items from contamination during storage, cooking, display, and sale.
- Limit sale or distribution to approved food items during GTC events.
- Food served on all GTC campus locations must use GTC Food Services. If GTC Food Services is unable to meet the needs of the event or department, GTC Food Services will provide a list of approved vendors.
- Food prepared by GTC Services in a non-GTC permitted kitchen that is intended to be brought onto campus for resale must be done so in accordance with government regulations.
- Foods prepared directly on campus must comply with government regulations.
- Acceptable Baked Foods
- Baked goods for resale must include non-perishable items such as cakes, cookies, and fruit-based pies. During bake events, pies must be sliced and packaged in the food preparation area prior to sale.
- Display clear warnings of potential allergens where food is sold.
- Baked goods for resale must be prepared in a SCDPH-inspected kitchen or be in a sealed package with nutritional value and expiration date.
- Food ingredients must be displayed on the package or at the site of sale.
- Purchased Foods for Resale
- Organizations/clubs may purchase food items from external merchants for resale or distribution, such as packaged items, donuts, popcorn, ice cream, candy, etc., and must sell or distribute them within 24 hours of purchase.
- Pizza must be served within two (2) hours of purchase and discarded within four (4) hours if not kept above 145°F (63°C) or reheated to an internal temperature of 165°F (74°C) before serving.
- Hot dogs must be served within two (2) hours of purchase and handled with the same safety precautions as pizza.
- All resale items must be stored properly to prevent spoilage and contamination and must be safe for human consumption.
- Warning labels or placards regarding potential allergens must be displayed where these food items are sold, and all related notices and flyers must contain the allergen warning.
See cash handling policy for clubs and organizations.
- Food Trucks and Food Vendors
- Food trucks must submit certification of insurance and current SCDPH or SCDA inspection report, and SERV Safe certificate 30 days prior to serving on any campus. These forms must be submitted to the Food Service Director for review and approval.
- Food trucks that sell directly to students or employees must pay a minimal rental fee of $50.00.
- All food vendors must submit certification of insurance, current SCDPH inspection report, and SERV Safe certificate 30 days prior to serving any campus.
- Food Trucks that wish to come on campus must work with Facility Rental and Food Services.
These forms must be submitted to the Food Service Director for review and pre-approval.
- Sanitation
- All individuals handling food must adhere to strict handwashing and sanitation practices.
- Food handlers must be free of communicable diseases and wear disposable gloves, changing them when handling several types of food.
- GTC is a tobacco-free campus. Tobacco use is prohibited during food preparation and service.
- Thermometers must be used to ensure proper cooking temperatures.
- All equipment and utensils must be clean and sanitized before use.
- Proper packaging must be used for food portions, and individuals handling money must not handle food.
- Food Storage
- Potentially hazardous food must be stored at 45°F (7.2°C) or below or always held at 130°F (54°C) or above.
- Foods must be stored to prevent cross-contamination and maintain required temperatures.
- Reporting Illness
In the event of illness from food prepared, served, or sold, immediate notification must be made to the following:
- Faculty/Staff Advisor
- Supervisor
- Public Safety
- Food Service Director
- Environmental Health and Safety Manager
- Appropriate division vice president
- Food Not Covered Under This Procedure
Preparation, sale, or distribution of food not covered by this policy is prohibited for students and employees unless approved by the Student Life Director, the Food Service Director, or the respective division’s vice president.
- Compliance and Enforcement
- The Food Service Director and Director of Student Life are responsible for student compliance, while division vice presidents oversee employee compliance.
- Student failure to comply may result in disciplinary actions, including termination of organization charters, dismissal from clubs.
- Employee failure to comply may result in disciplinary action, up to and including termination.
- Liability
GTC is not liable for negligent acts of individuals resulting from non-compliance with this policy.
- Amendments
This policy is subject to revision as necessary to reflect changes in law or college operations.
- Disclaimers
The following disclaimer must be included in all notices and flyers for events involving food sales:
“WARNING: This food has not been inspected by DHEC and may contain allergens.”
- Conclusion
Greenville Technical College is dedicated to maintaining a safe and healthy environment for all campus activities.