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.

Tent Safety

Regulations:

  • Temporary tents larger than 200 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 400 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 degrees 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 — 165 degrees
  • Poultry — 165 degrees
  • Ground beef — 160 degrees
  • Pork, lamb, veal, steak — 145 degrees
  • Fish — 145 degrees