• Print

University Risk Management

The goal for Risk Management is to collaborate with the campus community, identify and assess risk, increase safety and decrease potential loss while advancing the mission of the University. 

 Quick Access Links:     

Risk Management Training Driver Clearance Hazard Reporting

For immediate emergency assistance, please call Public Safety's emergency line at (209) 946-3911.

    Travel and Motor Vehicles        

Property and Liability Insurance

Environmental Policies and Procedures

Injury Illness Protection  Plan   

Information about policies and procedures regarding travel and motor vehicles at Pacific

Information and tools for Property and Liability Insurance at Pacific Information about Environmental Policies and Procedures at Pacific. Information and practices regarding Injury  Illness Protection at Pacific.

General Compliance Policies

Safety Notifications

Open Flame Restrictions   Annual Asbestos Memo
 
 
Monthly Highlight for July: Food Safety
In the month of July, summer is in full swing. This means it is time for family fun and food like barbecues, camping and picnics. With these activities comes food awareness and safety. Below you will find information, tips and resources about food safety. jjjjjjjj jjjjjjjjjjjjj j jjjjjjjjjjjjjjj jjjjjjjjjjjjjjj jjjjjjjjjj jjjj
Food Safety Information Fast Facts Resources
Protect yourself and your family by following these tips from the CDC when handing food:
  • CLEAN. Wash your hands and surfaces often as bacteria can survive on many surfaces like hands, utensils and cutting boards.
  • SEPARATE. Avoid cross-contamination. Separate prepared food from raw food and keep meats, poultry, seafood and eggs isolated while shopping and in the refrigerator.
  • COOK. Cook all foods to the right temperature in the oven and even in the microwave. See Safe Minimum Cooking Temperature under Resources.
  • CHILL. Refrigerate promptly and store appropriately. 
Did you know:
  • 1 in 6 people could get sick from food poisoning in one year, according to foodsafety.gov
  • Food poisoning sends over 100,000 Americans to the hospital in a year (foodsafety.gov)
  • Illness-causing bacteria can grow within two hours in perishable foods. Refrigerate perishables within two hours of being out. (CDC)
  • The most common bacteria that causes food poisoning are Salmonella, Listeria and E.Coli (homefoodsafety.org)

Resources from various organizations:


Safety at our other campuses:                               San Francisco Campus                                      Sacramento Campus


University Risk Management:                                    Risk Management Assignments                                       Contact us