Campus Food Manufacturing — Creameries, Processing Kitchens, and Meat Laboratories
Some universities make food, not just serve it. Utah State University makes Aggie Ice Cream at the Gary H. Richardson Dairy Products Laboratory on its Logan campus and sells it at its own store. Brigham Young University describes its Culinary Support Center as the university's own food processing facility.
What may govern this zone
| Document | What it requires | Reaches |
|---|---|---|
| 21 CFR 117.35(c) (FDA) | “Pests must not be allowed in any area of a food plant”; exclusion from manufacturing, processing, packing, and holding areas | Manufacturing, processing, packing, and holding of human food, except as exempted by 21 CFR 117.5(k) |
| 9 CFR 416.2 (FSIS) | Must have “a pest management program to prevent the harborage and breeding of pests on the grounds and within establishment facilities” | Meat and poultry establishments under federal inspection |
| FDA Food Code, Section 6-501.111 | Premises free of insects, rodents, and other pests | Food establishments as defined in Food Code 1-201.10(B), as adopted by R392-100 |
Which documents apply turns on facts about each operation, including its registration status and whether it operates as a food establishment under the Food Code. This reference does not determine that for any campus operation.
Cite This Page
Suggested citation
Frazer, Trenton S. “Campus Food Manufacturing — Creameries, Processing Kitchens, and Meat Laboratories.” University Pest Reference. https://universitypestreference.org/zones/food-manufacturing/. Accessed [access date].
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