Food Safety Program
The EH&S food safety program at Cal Poly Pomona helps protect the campus community from foodborne illness. EH&S oversees food-related activities on university property, including the permanent food establishments on campus.
The food safety program also encompasses all temporary food service events organized by student clubs, campus departments, etc. Booth operators selling or giving away food at public events on campus must apply for a Temporary Food Facility (TFF) permit, which will be reviewed by Cal Poly Pomona's Registered Environmental Health Specialist for a food permit for each event.
Important Note: Food Permit Applications must be submitted ten business days before the event date, or your event will not be approved. No Exceptions.
To ensure the public does not become ill from a food event on campus, a Temporary Food Facility Permit is required to operate a temporary food facility at Cal Poly Pomona. Internal office potlucks and invitation only events are generally excluded from these requirements because they are considered private.
- See Temporary Food Facilities for permit application instructions and details.
Cal Poly Pomona faculty and staff must use Foundation services (food services, campus catering) for all state or foundation businesses. Should Foundation provide an exemption for using a commercial/off-campus vendor to cater your event on campus, a Cal Poly Pomona Temporary Food Facility Permit is required.
- See Commercial Vendors/Caterers Temporary Food Facility permit application instructions and details, including insurance requirements that must be met.
Environment, Health & Safety (EH&S) routinely inspects and permits all permanent food service facilities on Cal Poly Pomona’s property to ensure they maintain the highest standards of safe food handling and cleanliness. At a minimum, all facilities must comply with the California Retail Food Code (CalCode).
Food service employees receive training and must pass an exam demonstrating their knowledge of food handling sanitation before being permitted to work.
We evaluate food service establishments by conducting one to three inspections annually, depending the complexity of the establishment’s menu. As needed, we conduct follow-up re-inspections to address issues found in the initial inspection. Following each inspection, we review the results with the food establishment’s management and provide guidance for making corrections and improvements.
Our role as inspector is not simply to identify problems and suggest corrections. We collaborate with the University’s food service providers to implement food-safety best practices and improve operating efficiency.