Common Ministry
Food Event Policies and Procedures
INTRODUCTION
The objective of this policy is to ensure that we have enjoyable, safe food events at the K-House, and to inform the community of the state and local health regulations concerning food safety. Improper preparation, storage, transportation, handling and service of food can lead to outbreaks of food borne illnesses. The Common Ministry has developed these procedures to reduce the potential for food borne illnesses and applies to all events where food is served at the K-House.
GENERAL POLICY
All food served and prepared at the K-House must meet applicable health standards. Food offered for consumption must be processed, stored, and transported by methods which effectively prevent microbial growth, contamination or adulteration.
The Director and/or Executive Committee of the Common Ministry is responsible for enforcement of health and safety regulations.
PROCEDURES
1. If food is being prepared at the K-House, at least one person on site at your food event must have a current food and beverage worker's permit. Whitman County Environmental Health Department periodically offers food and beverage worker's permit classes. There is a fee for the food and beverage worker's permit class.
2. Copies of the food and beverage worker's permit must be provided to the Common Ministry two weeks before the start of your food event.
3. If food is being prepared, cooked, and served by a licensed and insured caterer, no permit is required. If food is being prepared and cooked by a licensed caterer but served by your group, a food and beverage worker's permit is required.
EXCEPTIONS TO THE GENERAL POLICY
For the following events you do not have to comply with this policy. However, proper food safety procedures should still be followed to reduce the risk of food borne illnesses.
1. Potlucks
Food and beverages prepared and consumed by individuals. Publicly advertised potlucks or ones open to the public are not allowed.
2. Student Bake Sales
Student events that offer only non-potentially hazardous baked goods for sale. However, baked goods must be individually wrapped in food grade plastic or foil, or have serving utensils available. Acceptable items include cookies, muffins, donuts, fudge, fruit pies, cake, bread and candy. Not acceptable items include cream filled foods, meringues, home canned foods, whipped cream, cream cheese, pumpkin pie, cheese cake and custards.
