Food and Beverages in Atwood

See St. Cloud State Campus Food Management Policy.

No food and beverages will be sold or served in Atwood Memorial Center (AMC) or on the adjacent malls, unless purchased through or prepared by, Huskies Dining, AMC Convenience Store and/or AMC.  This is in accordance with Minnesota State Law, Minnesota State, and St. Cloud State University policies and contracts.

Groups failing to comply with the Atwood food and beverage policy will be subject to payment of any costs incurred as a result of the event and the following sanctions:

• Receive a warning
• The loss of the organization’s ability to reserve space in Atwood

If you are planning on serving food at your event, we recommend contacting Huskies Dining Catering as soon as your space is booked to begin planning. While Huskies Dining does require a minimum of 3 business days’ notice for catered events, contacting the catering office at least 2 weeks prior to your event will help ensure availability. Please note that late fees do apply to events booked less than 3 business days prior. Huskies Dining catering may be reached by calling 320-308-4295 or emailing catering@stcloudstate.edu or visiting their website.

Food is permitted in the Theatre. However, food is not to be served in the Theatre.

The Atwood grill is for use on the mall only and is restricted to student organization fund raisers on class days and to food service.

Refer to: Atwood Grilling Procedures

In order to serve alcohol for your event, the President must sign off per Minnesota State Board Policy. The paperwork should be sent to the Office of Finance and Administration and from there in will be sent through the request process for the President's signature.

Refer to: 
St. Cloud State University Alcohol and Other Drug Policy & Procedure

Officially registered student organizations are authorized to hold Bake Sales of Non-potentially Hazardous Foods* on the St. Cloud State University campus only in specific approved locations reserved through the Atwood Scheduling office or via the online EMS scheduling system. All approved bake sales must be in compliance with all Food Safety Recommendations (below), university financial procedures (outlined in the student organization handbook), and other applicable university policies and procedures.  

*Non-potentially hazardous foods are defined as foods that do not require heat or refrigeration to retard spoilage in normal serving times. Examples of non-potentially hazardous baked items would include cookies, brownies, non-dairy or non-cream filled baked goods, donuts, or baked products that are made and contained by a licensed producer that are to be dispensed in the original packaging and do not require temperature control (e.g. – a wrapped muffin).

Current approved locations

• Ritsche Auditorium Lobby (or entrance to Stewart Hall near Lobby)
• Centennial Hall – 2nd floor lounge area
• Wick Science Building – 1st floor main corridor
• Engineering and Computing Center – 1st  floor main corridor 
• Atwood Memorial Center – Main Lounge Tabling Spaces

General Food Safety Recommendations For Bake Sales (Must be followed)

1. Sound sanitation practices, such as using clean equipment, must be followed when preparing, packaging, serving, transporting, displaying, and selling bake sale items.
2. Baked goods that require to be kept at a certain temperature (hot or cold) must not be sold. Must stay away from anything with dairy fillings or frostings, etc. that need to be kept cold. Also stay away from offering nut-based baked goods due to high number of nut-based and other food-related allergies and/or sensitivities with potential life-threatening effects. (see # 6 and #7)
3. Food handlers who are preparing, packaging, transporting, displaying, or selling bake sale items must be free of communicable diseases. Their hands and arms must be free of wounds, cuts, and sores.   Food service glove, tongs, or food tissue use is required for any handling of the baked goods.
4. Those (food handlers) contributing to or participating in the event must wash their hands with soap before working and after each break (rest room, smoking, etc.). 
5. The food handlers should not handle the money exchange; a separate organization member should serve that role.
6. Organizers should maintain a list of everyone contributing food items to the sale or event. The list should include each contributor’s name and contact information.  
7. A list of all ingredients for the baked items offered should be displayed, but if that is not possible, a disclaimer should be displayed indicating “Ingredients information is not available so if you have a food allergy or sensitivity, please make a safe purchase decision.”   
8. All food ingredients used must be obtained from a licensed and approved food source (grocery store, etc.)
9. All food items and plates or containers they are transported in, served on, and displayed in should be completely wrapped (plastic wrap, tin foil, container lid, etc.) It is encouraged that serving/selling portions are individually wrapped.
10. Any eating utensils provided should be single use and disposable, and wrapped to prevent contamination.