Ohio State is in the process of revising websites and program materials to accurately reflect compliance with the law. While this work occurs, language referencing protected class status or other activities prohibited by Ohio Senate Bill 1 may still appear in some places. However, all programs and activities are being administered in compliance with federal and state law.

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Event Safety

Grilling Safety

  • Charcoal grills are not permitted on campus except for designated locations.
  • Bring a fire extinguisher in case of a fire.
  • Propane grills must be placed 10 feet away from structures.
  • Propane grills must be placed atop a shield to protect surface beneath.
  • Make sure there is level ground for the grill.
  • Place grill away from brush, trees, foliage and other combustibles.
  • Ensure no bottles or cans are under your car before leaving.
  • If you use coal in designated areas, make sure it’s fully cooled before disposing.
tile graphic for safety, fire extinguisher
icon graphic of a tent

Tent Safety

Regulations:

  • Temporary tents larger than 400 square feet require a permit from the Ohio Division of Industrial Compliance
  • Canopies (opened without side walls or drops on 75% or more of the perimeter) larger than 700 square feet require a permit from the Ohio Division of Industrial Compliance
  • Tents or groups of tents under one permit shall be separated from another tent or group of tents, or other existing structures by a minimum distance of 20 feet.
  • Contact the Ohio Division of Industrial Compliance at 1-800-523-3581

When using tents:

  • Ensure exits are clearly marked with self-luminous signage
  • No smoking signs are posted throughout the tent.
  • Walkways and exits are clearly defined in the floor plan and during set-up to meet requirements set forth in the Ohio Fire Code.
  • Plan for severe weather. Decide who will monitor conditions and how you will communicate a severe weather situation to others.
  • Have a plan for shelter away from the tent.

Food Safety

  • Keep foods at 41°F or colder.
  • Have separate coolers for raw and cooked foods.
  • Don’t place cooked food on a plate that had raw food on it.
  • Throw away any leftover food items.

Cooking temps to reach:

  • Hot dogs, poultry – 165°F
  • Ground beef – 160°F
  • Pork, lamb, veal, steak, fish – 145°F
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