TEMPORARY EVENT GUIDELINES PLANO INDEPENDENT SCHOOL DISTRICT
City of Plano Food/Health Permits
 
Event
Permit Required?
Concern
Recommendation
Classroom Food Demonstrations No Bare hand contact with food. Cross contamination of food product. Raw fruits, vegetables and shelf-stable products are permitted. Use disposable gloves and thoroughly wash hands before handling food product and after using the restroom or any other possible contamination of hands.
Classroom parties No Bare hand contact with food. Hot and cold storage of PHF. Require PHF to be purchased from a permitted food facility. Keep hot foods above 140 degrees and cold foods blow 40 degrees. Use utensils when dispensing food.
Teacher Appreciation Events No Storage of hot and cold PHF. Bare hand contact with food. Same as above
Teacher office potlucks (teachers only, no students) No Storage and preparation contamination. Hot and cold storage of PHF.

Follow all temperature guidelines for cooking, hot and cold handling.
Ethnic, cultural events No, only if the public is not invited and food is not offered of sold to the general public of the whole school. Storage and preparation contamination. Temperature abuse: prior preparation, cooking, cooling, reheating. Prepare food in a permitted kitchen with a certified food manager present. Cafeteria permit would suffice in this case.
PTA, booster club luncheon/dinner. No, only if the event is identified as a private function and specified group.   Prepare or purchase food from a permitted food facility with a certified food manager.
PTA fundraisers, special groups, clubs, etc.

Yes, if food is offered or sold to the general public. (see temporary/seasonal packet)

    
Bake Sales No Bare hand contact. Non-hazardous, baked goods like cookies, cakes and pies are allowed. Hazardous products like cream pies, and custards need temperature control and therefore cannot be sold to the public.
Booster club fundraisers Yes, if the food is sold to the public.(see temporary/seasonal packet)    
School dances No Home cooked products. Use permitted kitchens for preparation and cooking of PHF.
Temporary/Seasonal food concessions (indoor and outdoors) Yes (see temporary/seasonal packet)    
School carnivals Yes (see temporary/seasonal packet)    
 
Potentially Hazardous Foods (PHF)- Any food that consists in whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish, edible crustacean, or ingredients including synthetic ingredients, in a form capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms.
High-risk groups- Children under eight years old, pregnant women, people taking antacids, antibiotics, chemotherapy, or recent surgery, HIV patients, and people with severe allergies (nuts, cola, citrus, sugar).
Certified Food Manager- a food employee who obtains and certification by passing an examination approved by the Texas Department of Health and meeting all requirements of Texas Administrative Code and approved by the regulatory authority.
Public Event- an event that is advertised with flyers, banners, newspaper articles, radio or TV announcements, or by other means, regardless of whether a fee is charged and the general public is invited.

Private Event- an event on premise of location operated by an organization, group, club, association or public institution which is not available to and customarily used by the general public and entry and privileges thereto are established by regulations of that organization, group, club, association or public institution.

 
Note: if food is prepared and served from school kitchen and a certified food manager is present, no permit is required. Event is considered to be working under the authority of the school health permit.