Leftover Food

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Policy Number:
UW-2084
Old Policy Number:
DS1-6a
Responsible Office:
Wisconsin Union

University Policy

Rationale/​Purpose:

Wisconsin Union Food Services is responsible for protecting the health and safety of our customers and employees. Leftover food and/or beverages in the units and from catering events occur due to the nature of our business. This procedure delineates how leftovers will be handled at the unit level. This procedure was written in cooperation with Environmental Health.

Procedure:

 In order to establish a consistent procedure in regard to leftover food and/or beverages, the following guidelines will be adhered to:

  1. Employees, customers, and guests will pay for all food and beverages obtained in the Wisconsin Union and its outlets. The leftover food exception for employees is delineated in the remainder of this procedure.
  2. Leftovers may be made available to employees if the supervisor or catering event manager has determined that the food cannot be used again and therefore, will either be donated to a food bank or disposed of. Pre-packaged items such as bottled beverages and cereals are not considered leftovers.
  3. Several factors will be considered when making that determination:
    1. Sanitation – how long has the food been exposed to room temperatures, the type of food (potentially hazardous versus non-hazardous), where has the food been (ie on a buffet line versus in a hot well on a food service line), etc.
    2. General appearance of the food.
  4. Employees working in the unit will be given preference in the distribution of the leftover food.
  5. Other employees working in the area at the time of distribution may be allowed to partake only at the discretion of the supervisor or catering event manager on duty. Leftovers are not intended for general building distribution.
  6. In the case of a catering event, the distribution of leftovers will only be allowed after the customer has departed and all non-leftover food and/or beverages have been removed from the area. Every attempt shall be made to transport the leftovers to either the Tripp servery or to Top Flight to make a proper determination prior to allowing employees access to the leftovers.
  7. Leftovers will be consumed in an area designated by the supervisor or catering event manager. All efforts shall be made to avoid public areas. Leftover food shall not be taken from the designated area.
  8. Employees are not permitted to take leftovers home.
  9. Anyone violating this procedure will be subject to disciplinary action.
  10. Catering customers are not permitted to take leftovers home from events due to concerns related to the safety of the food after it leaves our premises and our control.

For interpretations, resolution of problems, and special situations contact: Wisconsin Union Assistant Director-Food & Retail Services

Policy Administration

Approval Authority:
Associate Director for Dining & Hospitality Services, Wisconsin Union
Policy Manager:
Associate Director for Dining & Hospitality Services, Wisconsin Union
Contact:
Associate Director for Dining & Hospitality Services, Wisconsin Union -- Carl Korz, carl.korz@wisc.edu, (608) 262-8733
Revised Dates:

04-05-1974, 10-24-1985, 12-07-1988, 03-07-2006

Reviewed Dates:

04/05/1974; 10/24/1985; 12/07/1988; 03/07/2006

Retrieved:
01-19-2025 12:00:39