Food safety is everyone’s concern especially for those who frequently dine at USC’s diverse hospitality venues. It is critical, therefore, that the food service managers and personnel of these establishments comply with local and state regulations governing food safety to protect the quality of the product and health of the consumer.

To lay the foundation for food safety at USC, the Office of Environmental Health and Safety (EH&S) created the Food Safety Program Manual. The program’s goal is to: (a) protect the health and well-being of our USC community and its guests and (b) ensure that food served by on-campus vendors and in-house caterers is safe, unadulterated, and honestly presented.

Additionally, the following safeguards are in place.

  • EH&S partners with USC Hospitality to conduct monthly food safety audits to ensure all food venues on campus continue to follow current regulatory compliance requirements. If any violations are found, EH&S follows up with the venues to ensure the issues are corrected in a timely manner.
  • USC Hospitality works with off-campus caterers to review documentation to ensure they meet all food safety and liability requirements before they are permitted to provide food service to our campus community.
  • The Los Angeles County Department of Public Health: Environmental Health conducts periodic health inspections, plan review, and processes health permits for all USC Hospitality operated food venues.

NOTE: For students or staff with any known food allergies, they may consult with the Campus Dietician for additional guidance. USC Hospitality has also provided additional information to Eating Safely on Campus with Special Dietary Needs.

For more information, email, dial (323) 442-2200, or visit the USC EH&S Food Safety web page.