Student Organization Barbecue Checklist

To request the use of a university barbecue pit for a fundraiser, student organizations should:

  • Fill out an event request form and BBQ Pit Reservation Form.
  • After obtaining all necessary signatures, submit the forms to the Campus Reservations Office, where the Quadrangle will be reserved for the event.
  • The Campus Reservations Office will notify the Health Department of the scheduled barbecue.
  • NOTE: No person shall operate a Retail Food Establishment, an Eating and Drinking Establishment, or Itinerant Market or shall engage in the sale of any food products as a vendor, without first having received a permit from the State Health Officer.
  • Written application should be made on forms provided by the Lafourche Parish Health Unit. The permit shall be issued upon written application to and approval of the State Health Officer, and shall be in the name of the owner, president of the corporation, or such other officer duly delegated by the corporation entity to act on behalf of the corporation.
  • Penalties for violation of the Louisiana State Sanitary Code are outlined in LSA-RS 40:6.

Set-Up Guidelines:

  1. Get four tables from the Student Union (ordered from and delivered by the Maintenance Department when work orders are completed in a timely manner).
  2. Pick-up soapy water, bleach water, equipment and non-food supplies from the cafeteria.
  3. Light charcoal.
  4. Set-up area according to diagram (see appendix).
  5. Wipe tables with sanitizing solution and set-up equipment according to each area diagram (see appendix).

Service Guidelines:

  1. Bring food to site.
  2. WASH HANDS BEFORE HANDLING FOOD ITEMS.
  3. Persons handling raw meat (cooking) need to wash hands frequently and cannot handle buns, condiment, or wrappers.
  4. Persons handling buns and wrappers cannot cook or handle money and vice versa.
  5. Hamburgers are cooked and put in holding pan on the grill. The lid should cover the cooked meat as much as possible.
  6. The prep person should take buns out of plastic wrapper and put the cooked burger on the bun. The burger is then wrapped at the prep table and given to customer. The prep person (not cashier) should issue condiment packets as requested.

Clean-Up Guidelines:

  1. All equipment from cafeteria is checked back in.
  2. Tables are taken back to the Student Union (check in through the Office of Auxiliary Services).
  3. Trash is picked up in area and trash is disposed in cafeteria trash bins and garbage can is checked in.
  4. BBQ pit should be cleaned after it cools down.

NOTE:  Any missing equipment will be charged to the organization.