Web Design




MU Student Organization Cook Out Requirements
Cabell-Huntington Health Department

A grill cook must be hired in advance through Sodexo.

Potentially hazardous food must be 41 degrees or lower or 140 degrees or higher during storage, trasportation, and service.  Potentially hazardous foods are milk or milk products, eggs, meat, poultry, fish, shellfish, baked or  boiled potatoes, soy-protein foods, cooked rice and cooked beans, separately or as an ingredient in a product - such as meat chili or potato salad.

Appropriate thermometers are to be used to check the temperatures of potentially hazardous foods.  This may be a dial or digital depending on the type of foods.

Food must be covered as much as possible to prevent contamination from dirt, sneezes, and coughs.

All food, equipment, napkins, trays, deli paper, ice, and utensils must be stored off the ground.  Styrofoam coolers are not permitted and plastic silverware must be individually wrapped.

No chemicals or personal items, such as purses or coats, can be stored with food or food equipment.

There have been several large Hepatitis outbreaks.  In order to keep this from occurring, the handling of food with bare hands is no longer acceptable.  You must use utensils, deli paper, or wear disposable gloves when handling food.

Disposable towellettes must be provided to clean hands.

A spray bottle of bleach water of at least 100 PPM and paper towels will be required for cleaning and wiping down equipment and tables.

No person infected with a disease, cold, stomach virus, or flu will work.  Any person with open cuts or wounds on their hands will not work in food preparation areas, unless it is bandaged tightly and covered with a glove.

Employees shall maintain a high degree of personal cleanliness and shall conform to good hygienic practices while on duty. No one may eat, drink or smoke while serving food.  Hair restraints must be worn.

Do you need additional information?  Call (304)696-3125 for facilities info.

University Policy Prohibits Smoking In Any Building.

[MSC] [Maps] [Facilities Scheduling] [Policies] [Regulations for Use] [MSC Facilities Regs] [MUBOG FA-4 (use)] [Reservation Policy] [Table Use Policy] [Dance/Prom Policy] [Catered Events Policy] [Bake Sale Policy] [Cookout Policy] [Recreation Rental] [Amplifier/Sound Policy] [MUBOG 8 (alcohol)] [Alcohol Form] [Auditoria Regulations] [Byrd Bio-Tech Policy] [Conferences] [Recreation] [MU Bookstore] [Dining] [Other Services] [Photos] [Staff] [Hours] [Handbook]