UNO Food Policies
All food served on campus must be furnished by UNO Food Services & Catering due to health safety concerns. Exception(s) to this policy must have the approval of the Manager of Food Services or the Director of Auxilary Services - Milo Bail Student Center, or their designees.
This policy relates to the entire campus with the exceptions of the Alumni Center and Student Housing.
Bringing in food and beverages, from any outside source, for meetings (including potlucks) is prohibited. It is not the intent of such a policy to prohibit anyone from “brown bagging” for personal consumption. This policy prohibits the sale or give away of food items (with the exception of approved Bake Sales) on campus.
Online Application for Exception
Serving Alcoholic Beverages Policy
Campus-wide, University of Nebraska at Omaha
The consumption of alcohol on campus is authorized and governed by Regental policy and the Nebraska Liquor Control Act and subject to the procedures listed below.
Reason for Policy
This policy provides campus-wide procedures for the University of Nebraska at Omaha to ensure compliance with the University of Nebraska’s Board of Regents Policy, RP-2.1.5, Standards of Conduct for Employees and Students Regarding Alcohol and Drugs
1. The Vice Chancellor for Business and Finance and their designee must authorize the serving of alcoholic beverages.
2. Hours of service are from 5:00 p.m. to midnight from Sunday to Friday, and 3:00 p.m. to midnight on Saturdays. No beverages will be dispensed after 11:30 p.m. and no consumption allowed after midnight.
3. Alcoholic beverages may only be served in association with a food service (a food service is defined as either a meal or hors d’oeuvres). A minimum food service must accompany alcoholic beverage service.
4. Alcoholic beverages will be available only at events for which there are invited guests.
5. All alcoholic beverages will be served by an employee of UNO Food Services or authorized designee. Determination of the services provided will be decided by the sponsoring group and the Manager of Food Services or designee. All details, such as type of beverage served, hours of service, etc. must be finalized with UNO Food Services 48 hours in advance and will not be changed after the deadline.
6. A sponsor or sponsoring group must designate a contact person to work with the University. That individual must deliver the alcoholic beverages to the University and remove unused quantities at the conclusion of the activity; alcoholic beverages may not be stored on University property.
7. It is the responsibility of the sponsoring group to comply with these procedures, which are based on Regental policy, including the determination of legal age of anyone requesting liquor service. Alcoholic beverages may not be served to anyone under 21 years of age.
8. The Manager of Food Services may assign persons to check identification.
9. The sale of alcohol under “special” circumstances is permitted. UNO Food Services may allow non-profit organizations to request and obtain a special designated permit. Also, UNO Food Services may grant permission for a non-profit organization to bring a licensed caterer with a special designated permit to sell alcohol.
10. Alcohol cannot be sold at any catered event. The cost of alcohol must be included in the cost of any meal that the host is providing. There cannot be any separate exclusive charges for alcohol.
11. Exceptions to the above procedures must be approved by the Vice Chancellor for Business and Finance or their designee.
Application for Serving Alcohol
University of Nebraska’s Board of Regents Policy, RP-2.1.5, Standards of Conduct for Employees and Students Regarding Alcohol and Drugs
The University of Nebraska at Omaha’s Alcohol Policy is currently in place.
Bake sales may be held on the UNO campus by recognized student, professional or academic organizations for the purpose of raising funds to support organizational activities.
- Bake sales are defined as and limited to events at which home or commercially prepared bakery-type items are sold.
- The intent to hold a bake sale must be registered with the Milo Bail Student Center Administrative Office and permission received prior to the event taking place.
- Bake sales must be held in the approved location and for the time period specified. Organizational representatives must be present throughout the activity and are responsible for set up, clean up and removal of bake sale items, tables, chairs & signage.
- Organizations conducting bake sales must agree to hold the university harmless in the event of any legal action resulting from the bake sale. Furthermore, the organization must abide by the following food preparation & labeling guidelines:
- All food must be individually wrapped and labeled as to product identification & price. Items must be displayed & stored off of the floor/ground and must be covered at all times.
- Food must be able to be kept safely at room temperature. Items requiring heat or refrigeration to reduce spoilage are not allowed; for example, items containing custard, creams, meringues or cheesecakes.
- Ingredients known to cause allergic reactions in some individuals, including the use of nuts, nut oils, dairy, gluten flour or artificial sweeteners should be clearly marked on products. It is particularly important to review ingredients when using boxed mixes where trace ingredients may be hidden.
- Inclusion of spoiled food products, materials not for human consumption or where intent is to cause bodily harm to the consumer are expressly prohibited. Inclusion of such materials may result in disciplinary action and/or termination of bake sale privileges.
- Bake sale items will be prepared with ingredients purchased from commercial sources (grocery stores, warehouses, bakers, etc.) and customary home sanitation practices should be observed in food preparation.
- It is recommended that two organizational representatives be present throughout the bake sale; one to handle money & one to handle food items.
Contact Sharon Larsen for Bake Sale Policy Forms: firstname.lastname@example.org