Domestic travel includes travel within and between any of the 50 States of the United States and its possessions and territories and also includes travel between the United States and Canada and within Canada, and between the United States and Mexico and within Mexico. For travelers who live outside the United States and it possessions, […]
Student drivers must complete a Request for Driver Authorization Form (RMO1) and USA General Release and deliver it to Physical Facilities if they will be: Operating a University vehicle, or operating a personal vehicle on University business or for any other University purpose, requires submission of an Event Form online to verify the trip. Student […]
All travel by recognized Student Organizations must relate to the purpose of the organization and comply with the policies of Purdue Northwest and applicable local, state, and national laws. The travel policy applies to individual student and recognized Student Organization travel; both in cases where the travel is sponsored by a University Student Organization and […]
Student Organizations must follow the University’s Student Travel Policy. The policy and the required Waiver of Liability for Students Form (PDF) are located on the Student Organization Resources web page. *Please note that each member of the organization needs to submit this form prior to event form approval.
Student Organizations can cater food for various events. Each campuses catering information is provided below. Chartwells, PNW’s food service company, has an exclusive contract with the University. However, Student Organizations may use outside vendors depending on location and type of event. For more information, please reach out to the office of the Dean of Students […]
Home prepared food items are PROHIBITED to sell to the public according to the Indiana Food Code. Student organizations may only sell commercially prepared, pre-packed goods. No homemade food products may be offered for sale. If the organization would like to prepare its own food items, it must partner with a qualified third party food […]
The following is a partial overview intended to assist in preventing foodborne illness: Microbes (including pathogens) grow rapidly on food items between the temperatures 41 °F and 135 °F. Meat, poultry, and eggs are commonly contaminated when they arrive from the supplier; therefore, temperature control is critical for slowing or preventing microbial growth. Refrigerate foods […]
Potentially hazardous foods (pizza, hamburgers, hot dogs, chili, etc.) must be stored and displayed at safe temperatures. Cold foods must be held at 41°F or below and hot foods held at 135°F or above at all times. Recommended for hot holding: ovens, grills, warming cabinets, propane units, chaffing dishes with Sterno, thermal Cambro units. Recommended […]
If an organization plans to have self-prepared food for members and their immediate families ONLY, a Temporary Food Service Application and a meeting with a staff member is not necessary. However, guidelines for proper food handling must be followed.
Organizations planning to have self-prepared food are required to fill out a Temporary Food Service Application (https://www.purdue.edu/ehps/rem/home/forms/tfsa.pdf ) at least 7 days prior to event, as well as set up a meeting with the appropriate staff to discuss the proposed menu. No homemade food products may be offered for sale. If the organization would like […]