To reduce the risk of foodborne illness, recognized student organizations must comply with applicable health and safety requirements whenever they serve, share, or sell food or beverages as part of an event, program, or activity. They must ensure all food-related activities comply with MIT financial policies.
For events open to the general public, organizations must register their event in Atlas at least 10 working days in advance and are encouraged to obtain food and beverages from MIT Dining, an MIT-preferred caterer, or another licensed and insured food vendor whenever practical. Engaging with vendors or professionals who are familiar with applicable health and safety requirements helps reduce food-safety risks for event participants
These guidelines do not apply to private gatherings within residence halls.
Minimum Standards
Whenever a student organization serves, shares, or sells food, the following requirements apply:
- Student organizations are encouraged to offer items that do not require temperature control to maintain food safety. Examples include candy, chips, cookies, whole fruit, non-cream-filled baked goods, chocolate, and commercially packaged canned or bottled beverages.
- Food requiring temperature control must be maintained at safe temperatures: 140 °F or warmer for hot food and 40 °F or colder for cold food.
- Perishable food must not be left at room temperature for more than two hours (or one hour when the ambient temperature is above 90 °F). Food that has been outside safe temperature control for longer than the applicable time limit must be discarded.
- When serving food buffet-style, organizations must maintain safe food temperatures. Hot food should be kept hot using chafing dishes, slow cookers, warming trays, or similar equipment. Cold food should be kept cold using ice, refrigeration equipment, or other appropriate cooling methods. Organizations should use smaller serving containers and replace them as needed to limit the amount of food exposed at one time.
- Organizations should use a food thermometer to verify that food requiring temperature control is being held at safe temperatures.
- Organizations should make reasonable efforts to identify ingredients and known allergens for food that is prepared, shared, or sold.
- Food must be wrapped, covered, or otherwise protected from contamination until it is consumed or distributed.
- Perishable food must be stored, transported, and handled in a manner that prevents spoilage and contamination.
- Appropriate serving utensils must be provided, and attendees should not use their hands to serve themselves from shared food containers.
- Clean, food-specific utensils, equipment, and surfaces must be used to minimize the risk of cross-contamination.
- Appropriate food handling practices, including proper hand hygiene and the use of gloves or utensils when appropriate, must be followed when handling ready-to-eat foods.
- Organizations are responsible for the proper cleanup, storage, and disposal of all food and related materials at any non-catered event or activity.
Shared Food Gatherings (Potlucks)
A shared food gathering is an event where attendees bring food or beverages to share with the group. Student organizations may host shared food gatherings that are limited to organization members. Shared food is not permitted for public events. Food brought to the gathering must comply with these guidelines.
External Food Providers
When working with an external caterer, food vendor, or food truck, organizations are responsible for making sure the provider meets all applicable licensing, insurance, permitting, and other MIT requirements. Student organizations should connect with SOLE early in the planning process to review the requirements that apply to their event. Organizations must also register the event in Atlas and provide the caterer’s certificate of insurance, when required.
For low-risk food orders or deliveries, such as pizza, bakery or deli trays, grocery orders, and similar purchases from restaurants, bakeries, grocery stores, or other food providers, a certificate of insurance and event registration are generally not required. This includes orders placed through third-party delivery services.
Bake Sales and Food-Related Fundraisers
Organizations may conduct food-related fundraisers, such as bake sales, in accordance with Institute policies, these guidelines, and applicable health and safety requirements. Bake sales and other food-related fundraising activities must be registered in Atlas.
Organizations are responsible for ensuring that all food sold or distributed through a fundraiser is handled safely and complies with these guidelines. Ingredients and known allergens should be identified whenever possible.
Student-prepared foods sold or distributed through fundraisers should be limited to items that do not require time or temperature control for safety. Examples include:
- Cookies, brownies, blondies, and Rice Krispies treats
- Most cakes and cupcakes without fillings or frostings that require refrigeration
- Muffins, breads, and scones
- Donuts and similar baked goods without cream or custard fillings
- Pies that do not require refrigeration
- Candy, fudge, chocolate, and brittle
- Packaged snacks, chips, pretzels, and popcorn
- Whole fruit
- Commercially packaged beverages
Temperature-controlled foods require refrigeration or other time or temperature controls for safe handling. Examples include cream- or custard-filled baked goods, cheesecakes, dairy-based desserts, and meat-filled pastries. Organizations planning to sell or distribute temperature-controlled foods should consult SOLE to determine whether the activity can meet applicable health and safety requirements.
All revenue generated through bake sales and other food-related fundraising activities must be deposited into the organization’s MIT account no later than one business day after collection. The use of third-party financial platforms (e.g., Eventbrite, Venmo, Cash App, Zelle), to collect funds is prohibited.
Food sales and fundraising activities must comply with applicable MIT dining, space-use, and contractual requirements. Organizations should consult SOLE early in the planning process with questions about a proposed fundraiser.
Food Trucks
Only food trucks that have been approved by the City of Cambridge are permitted to operate on the MIT campus. Event organizers must consult with space owners to confirm the appropriate location for any invited food truck. All events featuring food trucks must be registered in Atlas, and organizers should include the truck’s name when registering. For support in handling food truck requests, please contact foodstuff@mit.edu.
Approved food trucks may operate only in designated CAC Outdoor Event Spaces, including the Stratton Student Center Plaza, Dertouzos Amphitheater, and Walker Lawn.
Organizations planning to host a food truck must:
- Consult with the appropriate space owner or event administrator regarding location and operational requirements at least 10 working days prior to the event.
- Submit Atlas registration at least 10 working days before the event.
- Include the name of the food truck in the Atlas registration.
The sponsoring organization is responsible for ensuring that all required approvals have been obtained before the food truck arrives on campus.
Organizations should consult SOLE early in the planning process when considering a food truck for an event.
For assistance with food truck requests, contact foodstuff@mit.edu.
Prohibited Commercial Activity
Student organizations may not operate as restaurants, cafés, catering businesses, or other food-service enterprises. Student organizations may not operate as food establishments or engage in ongoing food preparation, sales, or operations that function as a commercial food business.