Special occasions bring out the celebration in all of us—and with celebration comes food. Whether you're bringing treats to the office or organizing a large event, ensuring food safety is critical. These guidelines help promote safe food handling practices at work, at events, and at home.

If you have any questions or need additional information, please contact the MU Sanitarian at (573) 882-7018.

Temporary Food Permit

All campus events where food or drink is served require a Temporary Food Permit, 
(include link) unless the event meets exemption criteria outlined by the university. To determine whether your event requires a permit or for further clarification, please reach out to the MU Sanitarian.

Potentially Hazardous Foods (TCS Foods)

Potentially Hazardous Foods, also referred to as Time/Temperature Control for Safety (TCS) foods, are those that require strict time and temperature regulations to prevent harmful bacterial growth.  Examples include:

• Raw or cooked meats
• Dairy products
• Eggs
• Cut tomatoes, sliced melons
• Leafy greens and sprouts

The following items must NOT be served at public campus events:

• Wild game (e.g., venison, wild turkey) or other non-inspected meat products
• Home-canned foods (e.g., pickles, relish)
• Certain homemade desserts such as pumpkin pies, non-fruit pies, and eclairs

Minimum Cooking Temperatures for Safety:

• Ground beef: 155°F
• Poultry: 165°F
• Whole cuts of meat (e.g., pork chops, steaks): 145°F
• Seafood: 145°F
• Vegetables, grains, and rice: 135°F

Food Storage & Presentation

Proper food storage and serving temperatures are key to preventing foodborne illness.

• Refrigeration:
  Keep TCS foods at 41°F or below. Foods should not be stored for more than 7 days.
• Buffet Service:
  • Cold foods (e.g., potato salad, deli meats) must be held at ≤ 41°F
  • Hot foods (e.g., burgers, vegetables) must be maintained at ≥ 135°F

Understanding Bacterial Growth

Bacteria are naturally present in our environment—some are harmless, others can cause illness. The "Danger Zone" for bacterial growth is between 41°F and 135°F.

To reduce the risk of foodborne illness:

• Avoid keeping TCS foods in this temperature range for extended periods.
• Cool or heat foods rapidly through this range when storing or preparing.

Condiments

To prevent cross-contamination, serve condiments in:

• Single-use packets, or
• Squeeze bottles with sealable lids

Maintaining food safety is a shared responsibility that helps ensure our events are fun, and safe for everyone. Thank you for your cooperation!