Food Safety

Ensuring public food safety is essential to protecting the health and well-being of the Texas A&M community. Whether you’re hosting a small bake sale or organizing a large public event, this page provides requirements, practical safety tips, and information to help you plan your next event.

Overview

The Food Safety Program ensures that food provided on the Texas A&M campus is safe for public consumption. In support of University rules regarding food service and sanitation, EHS coordinates with the Brazos County Health Department for inspections of permitted permanent and temporary food vendors on campus.

Event Planning and Permitting

Understanding the requirements for food distribution is the first step to a successful event. Whether you’re a student group or a department, knowing whether your event is "public" or "private" determines which permits and oversight are required by EHS and the Brazos County Health District (BCHD).

Public vs. Private Events

A private event is a closed gathering (such as a department potluck or meeting) that’s not advertised to the public. These usually do not require an EHS Food Distribution Form or a temporary food permit from the Brazos County Health District. Public events, including those that advertise or sell food or do not restrict access from the general public, require EHS approval and may require a BCHD permit.

Food Distribution Permits

For public events, submit a Food Distribution Permit to EHS at least seven business days in advance. If you’re serving food from a restaurant or caterer already permitted by BCHD, you will submit the “caterer” form below. If you are preparing and serving food yourself, you will submit the “general” form below. Depending on what you are serving, you may also require an additional BCHD permit.

Safe Food Handling Requirements

Proper food handling is essential to prevent foodborne illness. All food must come from approved sources (such as licensed stores or restaurants) and be handled with strict hygiene and temperature controls at every event.

Temperature Control for Safety (TCS)

Keep TCS (Time and Temperature Control for Safety) foods out of the "Danger Zone" (41°F–135°F) to prevent bacteria growth. Cold foods must stay at or below 41°F; hot foods at or above 135°F. Use a calibrated metal-stem thermometer at all events to ensure food safety.

Sanitation & Personal Hygiene

To prevent cross-contamination, set up a handwashing station with warm water, soap, and disposable towels at every food service site. Food handlers must wear gloves and hair restraints, and may not eat, drink, or use tobacco while serving.

Mobile Cooking and Food Trucks

As the University’s contracted dining services provider, Chartwells has the first right of refusal for any food trucks on campus. If any faculty, staff, students, student organizations, departments, colleges, or divisions are interested in bringing a food truck on campus for an event, the first step is to contact Chartwells for approval. Dining Services provides more information about pre-approved food trucks and the approval process.

Fire & Life Safety Inspections

All food trucks must have a current Fire and Life Safety inspection filed with the Texas A&M Fire Marshal. Request inspections at least five business days before operating on campus.

FIRE AND LIFE SAFETY PAGE