Approved Vendors

Food and beverage in University facilities or on University grounds east of Hudson Road, may be purchased from an approved vendor following these criteria:  

• The total food and beverage invoice for the event is under $250; this does not include delivery fees.
• The food and beverages being purchased are not a high food safety risk. Items that would be low risk include but are not limited to:
  • Bakery items, such as cookies, pastries, bars, breads, etc. that do not require time and temperature control for food safety.
  • Pre-made deli sandwiches, entree salads, lettuce salads (or other greens), individual condiment packets
  • Relish trays, fruit trays, cheese & meat trays, crackers, whole fruit
  • Pizza
• The primary audience is current students, staff and/or faculty.
• The food and beverage does not conflict with any other contracts or agreements.
• No alcoholic beverages are included.
• Must be served within 4 hours.
• Must follow university policies 13.07 Entertainment of University Guests and/or 9.43 Reimbursable Expenses.

If you wish to use a vendor not on the approved vendor list, a Request for Catering Exception must be completed.

These guidelines must be carefully reviewed and observed in order to obtain food from an outside provider for an event on campus. These guidelines are intended to protect you and others at events from food borne illnesses and serve as a reminder of campus policies and are intended as a guide only and will not fit every situation. Should you have any questions please call UNI Housing & Dining at 319-273-2333.

• Any beverages ordered are bulk beverages of at least 1 gallon or more (coffee, juice, lemonade, water, etc.). Per the Campus Beverage Contract, no beverages in cans or bottles (including 2 Liters) are permitted. This includes bottled water. No alcoholic beverages. If you want bottled and canned beverages at your event, please refer to the Beverages section below on the best way to order products.
• If setting up and/or serving the food and beverage items at your own event, wash your hands to start and every time you do something different. Do not handle any ready to eat foods with bare hands, always use food handler gloves, tongs, or wax paper to handle items. Only food prepackaged or previously individually wrapped/packaged for individual sale may be handled with bare hands.
• Staff setting up and serving food must be in good health, with no knowledge of signs or symptoms of illness that could be transmitted to another person.
• Do not eat or drink while setting up or serving food. Take a break and wash hands upon returning to work.
• If hot food is available at your event, the following must occur: hot food must arrive from your approved catering vendor properly cooked and at a minimum temperature of 135F; foods should be kept on a heat source, whenever possible; all food must be served within four (4) hours of pick-up or drop-off from the approved vendor. Food remaining after the event must be disposed of, rather than packaged for storage/future consumption.
• If cold food is available at your event, the following must occur: cold food must arrive from your approved catering vendor at a temperature less than 41F; foods should be kept on ice, whenever possible. Ice used to keep foods cold MUST NOT be used for consumption; all food must be served within four (4) hours of pick-up or drop-off from the approved vendor. Food remaining after that event must be disposed of, rather than packaged for storage/future consumption.
• Hair restraints, such as hairnets, hats, or pulling long hair with a hair tie to restrain all hair should be used.
• The use of tongs, forks, and spatulas is required to minimize contact with food. Self-service is allowed only when the food is pre-wrapped.
• Condiments should be served in single service packets or in squeeze bottles with sealable lids to prevent cross contamination.
• Reusable tableware may be used only if it has been washed and sanitized prior to use. Disposable dinnerware is a suitable alternative. Store and handle both reusable and disposable tableware so as not to contaminate the food end. Pick up utensils by the handle. Open disposable cups from the bottom and handle from the bottom.
• A chemical sanitizer must be used to clean reusable utensils and food contact surfaces. For proper cleaning use: hot soapy water to wash; clean water to rinse; sanitizer (according to manufacturer instructions).
• Take steps as needed to minimize flies or other insects. If in a building, doors and windows must be screened or shut. Outdoors, all food items must be covered unless being served. If possible, use a fan blowing on the food to help keep flies to a minimum.
• YOU MUST REPORT potential food related illness or complaint following an event as soon as you become aware of a concern at 1-844-IOWASIC (844-469-2742).

For all food and beverage needs above $250, a Request for Catering Exception must be completed. This also encompasses events that include a higher food risk (those which must be temperature-controlled in order to remain safe to consume).