Food at events

In accordance with the Policy on the Sale and Service of Food and Beverage Service on University Space, review the definitions and follow the instructions provided, pertaining to your event.

Catered events:

An event held on University space where a caterer prepares, handles, and manipulates the food and delivers and/or provides wait staff service on-site.

Catered event instructions:

1. A Catered Event will be approved and provided by food service caterers who form part of the University’s University Approved Caterers list. Anyone wishing to host a Catered Event on University space must select a caterer from the University’s Approved Caterers list.
2. A Food Waiver is not required for Catered Events, however if the event organizer chooses to handle or manipulate the food which is delivered by the Approved Caterer, the event organizer must abide by the Procedures for the Sale or Service of Food and the Guide for Food Handlers.

Self-catered events:

An event held on University space where the event organizer (or its representatives) comes into contact with food (preparing, handling, manipulating) either on or off-site.

Self-catered instructions:

(Select according to your activity)

A. Self-Catered Events where lower risk foods are served/sold

A Food Waiver is not required for Self-Catered Events where Lower Risk Foods will be served or sold. However, the event organizer must abide by the Procedures for the Sale or Service of Food and the Guide for Food Handlers. The non-respect of the guidelines appearing the these documents may result in the shut down of the event, at the sole discretion of the University.

B. Self-Catered Events where higher risk foods are served

A completed Food Waiver must be received by the University at least twenty-five (25) business days prior to the event date.

C. Self-Catered Events where higher risk foods are sold

1. A completed Food Waiver must be received by the Designated Space Administrator at least twenty-five (25) business days prior to the event date.
2. Special Events Permit is required by MAPAQ (Ministère de l'Agriculture, des Pêcheries et de l'Alimentation du Québec). A completed Special Event Permit application must be received by MAPAQ at least twenty (20) days prior to the event date.

Helpful definitions:

Lower Risk Foods: Foods that pathogens have trouble surviving in because they are drier, have a high sugar or salt content, or are more acidic. These foods do not need to be kept hot or cold. Examples of Lower Risk Foods: cakes (except cheesecake or cream(dairy) filled cakes which are considered High Risk Foods), cookies, squares/bars, muffins, cupcakes (except cream (dairy) filled which are considered High Risk Foods), fruit pies not requiring refrigeration, tarts, breads, candies, popcorns, chocolates, fudge, brownies. Although traditional bake sale foods such as bread, cakes, pies, cookies and candies rarely cause illness, it is important to remember that under the right circumstances any food can cause foodborne illness.

Higher Risk Foods: Foods that can support the growth of pathogens and/or foods that have been associated with causing food borne illness. These foods must be kept and served hot or cold (i.e. dairies, meats). Examples of Higher Risk Foods: cheesecake, pumpkin and meringue pies, frostings or fillings with cream cheese, custards, whipped cream or cheese, meats and dairies.

Food Sold - Money Exchanges: Money is collected on-site as food is sold or food is not sold on site but money is collected through a registration, admission, donation fee to attend the event, and the money collected goes towards the cost of the event or the food being provided.