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 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
