Food on Campus

Administrative Procedure 6.401

Related Procedure(s): 6-208 Facilities Usage Regulations; 6-301 Alcoholic Beverages on Campus

Elgin Community College has adopted the following health and safety rules to protect all members of the college community from potential illness caused by campus events that involve the sale, distribution, or provision of food. The observance of these rules by all organizations is essential in achieving this goal. Please contact the Food Service Department if you have any questions about the safety of the food to be served.

Guidelines:

  1. ECC Food Service is the exclusive food provider for ECC. ECC Food Service holds a Food Service Operation License issued by the State of Illinois Department of Health. As a licensed food service operator, ECC’s food service operations and facilities are regularly inspected and governed by the Kane County Health Department.
  2. Internal and external customers must coordinate all food and beverage provisions with ECC Food Services. ECC Food Services has the First Right of Refusal for all on-campus catering needs.
  3. China, glassware, service ware, and linens provided are the property of Elgin Community College. Additional fees may be incurred for items removed from the event site.
  4. Guests are not permitted to remove food from an event site due to food safety concerns and liability.
  5. Home-prepared foods are prohibited from being sold or served on campus.
  6. Commercially prepared and pre-packaged foods may be sold with the approval of the Director of Food Service. The Director of Food Service must be informed of the location where the food is being stored and from where it was purchased. A Certificate of Insurance and a Food Sanitation License may be required.
  7. Whole fruits may be sold and are not required to be individually wrapped.
  8. The Food Service Department has the right to check the temperatures of all food provided before service.
  9. The City of Elgin Sanitation Guidelines must be followed:

Hot Food Guidelines:

  • Food must be reheated to a temperature of 165 degrees.
  • Food must remain within 135–165 degrees for no more than three hours.
  • Food must be kept covered to retain the heat and eliminate potential contaminants.
  • A food thermometer must be used to measure the food's internal temperature every two hours.

Cold Food Guidelines:

  • Protect all foods from possible contamination by covering them or using food shields.
  • A food thermometer must be used to measure the food's internal temperature every two hours. Corrective action must be taken when the temperature of a cold food item rises above 41 degrees.

Food Pantry Storage Guidelines: 

  1. Keep all foods off the floor (4-6”). This also includes bags.
  2. Store food away from walls. This promotes good airflow and allows for adequate inspection.
  3. There should be a minimum of 2-foot ceiling clearance.
  4. Non-canned dry foods are ideally stored in cabinets or rodent-proof containers.
  5. Clean spills immediately.
  6. Routine professional pest control maintenance is required.
  7. Use shelving made of non-porous materials for easy cleaning.
  8. Work only on clean surfaces with clean tools and clean hands.
  9. Store all poisonous and/or harmful materials, including but not limited to pesticides, soaps, and detergents, away from food supplies.
  10. Keep raw perishable foods separate from all other foods to avoid cross-contamination.
  11. Always monitor the temperatures of the refrigerator and freezer. The fridge should run at 40°F or below, and the freezer should run at 0°F or below.
  12. The refrigerator and freezer should always have working thermometers and clean coils and vents to ensure proper air circulation and energy conservation.
  13. Defrost freezer to eliminate excessive frost build-up.
  14. Remind clients to quickly get the food home and store correctly. Do not keep raw perishable foods out at room temperature for more than 2 hours.
  15. Ensure food is handled responsibly.  Handle with care. Abusive handling will cause damage. 

Food that has been contaminated or expired, as defined by the Northern Illinois Food Bank (NIFB) guidelines, should be thrown away. When in doubt, throw it out.

Fruit and Vegetable Safety

  • Cool, dry storage is recommended for whole fruits and vegetables. For safety reasons, refrigerate or freeze any washed and cut fruit or vegetable. Remind clients to wash produce before using. 
  • Store washed and cut produce in a clean plastic bag or a sealed container to preserve its freshness and limit its exposure to air. Always store fruits and vegetables separately from raw meat and dairy products to prevent possible bacterial contamination.

Phi Theta Kappa Mini Pantries 

Store-bought shelf-stable food may be donated for distribution in the mini pantries located on campus. These nonperishable products should only be items that can be stored safely at room temperature and stay suitable for long periods without refrigeration. Donations cannot be accepted for expired products. Any products remaining past the expiration date should be disposed.

Note: Deviation from the above policy may be allowed in a declared state of emergency, as signed by the college president, in accordance with the campus emergency plan.

This policy was last reviewed on 06/30/2025.

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