FOOD AND DRINK REGULATIONS

Serving hot food

Home made hot food may not be served at events. College catering or an

external caterer may be employed. If an external caterer is employed the

following conditions must be adhered to:

•

The caterer must have HSE Food Hygiene Certification, which is to

be approved by the College Catering Manager two weeks in

advance of any event.

•

The provider of the food and service must comply with the Hazard

Analysis of Critical Control Points regulations of the food hygiene

legislation.

•

The food must be prepared and cooked off site. Preparing food

implies any form of preparation other than opening a packet.

•

No naked flames (oil/candle food warmers) may be used to keep

food hot: an electrically powered unit is acceptable to keep food

warm but may not be used to re- heat, reconstitute or cook at the

service location.

•

Microwaves and Toasters may only be permitted in designated

kitchens with appropriate detection systems and may not be used

on site.

•

No steam is generated that is likely to set off the fire alarm.

•

In the GMB, the Debating Chamber will not be used for eating,

storing or preparing food.

Where the following are sold/distributed/provided by Societies/Clubs or

an external caterer the following will apply:

Hot beverages

Including Tea & coffee, Soups

• Should be prepared with Thermos Flasks instead of kettles as

boiling water is not necessary and kettles lead to difficulties

relating to Health and Safety.

• No other sources of heating water may be used.

Serving cold food

• Food should be refrigerated prior to service and sold/distributed

within two hours or disposed of. It is recommended that food is

offered in ‘batches’ should the service time required extend

beyond two hours.

• No refrigeration should be used at the point of service.

• Foods should not contain mayonnaise unless consumed within 1

hour as the risk of food poisoning increases as time passes.

• Hand contact with unwrapped food should be kept to a minimum

and appropriate hand wash facilities should be accessible.

• Pre-prepared dry snacks are permitted.

• Societies are permitted one cake sale per term.

• Only two cake sales will be authorised in any one week. One in

the Arts Building and one in the Hamilton Concourse.