Food Safety

The Office of Risk Management works in close cooperation with ÒùÐÔÊÓƵ Dining Services to ensure food safety for our students, employees and visitors.

ÒùÐÔÊÓƵ Dining Services (Chartwells) has right of first refusal for all events on the Galloway campus. Outside food vendors may be used if Chartwells approves, or for events at the Atlantic City Campus, Manahawkin Instructional Site, Kramer Hall in Hammonton, or the Azeez Museum in Woodbine.

When using an outside food vendor, note the following Considerations/Requirements:

• The event organizer is responsible for communicating necessary event logistics to the external food service provider including but not limited to parking, drop-off, and pick-up logistics.
• The external food service provider will not have access to University equipment or kitchen facilities.
• All event organizers assume the responsibility that all food will be properly prepped, stored, served, and disposed of in accordance with local Department of Health Code standards. (It is important to ensure cold foods remain cold, hot foods stay hot, and to avoid cross-contamination of ingredients and perishable items.) Violations will be incumbent on the caterer and/or event organizer to satisfy.
• The external food service provider will make the delivery to ensure proper food safety measures are followed.
• It is important to ensure cold food items remain at 41 degrees F and below and hot food items remain at 135 degrees F and above.  Food items held between 41 degrees and 135 degrees should be discarded after 4 hours.
• The event organizer must submit the documents listed below for consideration. Risk Management will maintain the document repository and will notify the requestor of the status of the external food service provider’s documentation. It is the responsibility of the requestor to obtain outstanding documentation from the external food service provider. All documents must be approved by Risk Management.
  1. Mercantile/Business/Operator’s License
  2. Proof of Satisfactory Sanitary Inspection (Local Board of Health)
  3. Certificate of Insurance (If the vendor will be catering/serving food on campus, the COI must list ÒùÐÔÊÓƵ and the State of NJ as additional insureds in compliance with the University Standard Insurance Requirements; $1 million each occurrence and $2 million general aggregate); Worker’s Compensation Insurance in accordance with requirements of state law; Employer’s Liability Insurance for bodily injury by accident in the amount of $500,000 each accident; bodily injury by disease in the amount of $500,000, each employee; bodily injury by disease, $500,000 policy limit
  4. ServSafe Certification (Safety training and certificate program administered by the National Restaurant Association, accredited by the American National Standards Institute and the Conference for Food Protection)

Letter from Risk Management for external food vendors requesting documentation.