See the St. Cloud State University Campus Food Management policy.

No food or beverages will be sold or served in Atwood Memorial Center (AMC) or on the adjacent malls, unless purchased through or prepared by Huskies Dining, the AMC Convenience Store, and/or AMC. This is in accordance with Minnesota State Law, Minnesota State policies, and St. Cloud State University policies and contracts.

Groups failing to comply with the Atwood food and beverage policy will be responsible for any costs incurred as a result of the event and may face the following sanctions:

• Receiving a warning
• Loss of the organization’s ability to reserve space in Atwood

If you plan to serve food at your event, we recommend contacting Huskies Dining Catering as soon as your space is booked to begin planning. While Huskies Dining requires a minimum of three business days' notice for catered events, contacting the catering office at least two weeks prior to your event will help ensure availability. Please note that late fees apply to events booked less than three business days in advance. Huskies Dining Catering can be reached by calling (320) 308-4295 or by emailing catering@stcloudstate.edu or visiting their website.

Food is permitted in the Theatre; however, food is not to be served in the Theatre.

The Atwood grill is for use on the mall only and is restricted to student organization fundraisers on class days and food service activities.

Refer to the Atwood Grilling Procedures for more information.

In order to serve alcohol at your event, the President must sign off, as per Minnesota State Board Policy. The paperwork should be submitted to the Office of Finance and Administration, where it will be processed and sent through the request process for the President's signature.

Refer to the St. Cloud State University Alcohol and Other Drug Policy & Procedure for more information.

Officially registered student organizations are authorized to hold bake sales of Non-potentially Hazardous Foods* on the St. Cloud State University campus only in specific approved locations reserved through the Atwood Scheduling Office or via the online EMS scheduling system. All approved bake sales must comply with the Food Safety Recommendations (below), university financial procedures (outlined in the student organization handbook), and other applicable university policies and procedures.

*Non-potentially hazardous foods are defined as foods that do not require heat or refrigeration to retard spoilage during normal serving times. Examples of non-potentially hazardous baked items include cookies, brownies, non-dairy or non-cream-filled baked goods, donuts, or baked products made and contained by a licensed producer that are dispensed in the original packaging and do not require temperature control (e.g., a wrapped muffin).

Current Approved Locations

• Centennial Hall (second floor lounge area)
• Atwood Memorial Center (main lounge tabling spaces)

1. Sound sanitation practices, such as using clean equipment, must be followed when preparing, packaging, serving, transporting, displaying, and selling bake sale items.
2. Baked goods that require a specific temperature (hot or cold) must not be sold. This includes items with dairy fillings or frostings that need to be kept cold. Additionally, avoid offering nut-based baked goods due to the high number of food-related allergies and sensitivities, which may have life-threatening effects (see #6 and #7).
3. Food handlers preparing, packaging, transporting, displaying, or selling bake sale items must be free of communicable diseases. Their hands and arms must be free of wounds, cuts, and sores. Food service gloves, tongs, or food tissue must be used for handling baked goods.
4. Food handlers must wash their hands with soap before working and after each break (e.g., restroom, smoking, etc.).
5. Food handlers should not handle the money exchange; a separate organization member should assume that role.
6. Organizers should maintain a list of everyone contributing food items to the sale or event. The list should include each contributor’s name and contact information.
7. A list of all ingredients used in the baked items should be displayed. If this is not possible, a disclaimer should be shown that reads: "Ingredient information is not available; if you have a food allergy or sensitivity, please make a safe purchase decision."
8. All food ingredients used must be obtained from a licensed and approved food source (e.g., grocery store, etc.).
9. All food items and the plates or containers they are transported in, served on, and displayed in should be completely wrapped (e.g., plastic wrap, tin foil, container lid, etc.). It is encouraged that serving/selling portions are individually wrapped.
10. Any eating utensils provided should be single-use and disposable, and wrapped to prevent contamination.