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Risk Assessment for Serving Alcoholic Beverages

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3) Food items and nonalcoholic beverages will be available. These items must be available at no cost in the same general location ...

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Risk Assessment for Serving Alcoholic BeveragesPage 1Risk Assessment for Serving Alcoholic Beverages This Risk Assessment is a guide designed to assist special event managers/sponsors1in evaluating risk associated with planned eventsand should be used as a tool in aiding the sponsor in addressing the more common risks associated with event sponsorship. Due to thevarying complexity of special events (i.e. small private groups vs. large public events) some of the items below may not apply to each specific event. This document is provided for guidance only. Further risk control assistance is available from University Risk Management. 1) If the event is being held at a public location that is not a licensed establishment and liquor will be sold at the event or the event is open to the public (as opposed to invitation only) then you must secure a Special Event Permit through the local licensingauthority (allow no less than 45 days to process). 2) The Event Manager1will be present and will monitor the alcoholic beverage service area. 3) Food items and nonalcoholic beverages will be available. These items must be available at no cost in the same general location and of such a variety as to make them attractive alternatives to the alcoholic beverages provided. 4) For events on University property consider using trained and qualified individuals2 to dispense alcoholic beverages. For private office functions on University property the Event Manager or designee may serve the beverages. 5) Persons at least 18 years of age but not 21 years of age may sell serve dispense or distribute 3.2% Fermented Malt Beverages Malt (beer) and Vinous (wine) Liquors as long as they are under the supervision of a person at least 21 years of age. Only persons 21 years of age may sell serve dispense or distribute spiritous liquors. 6) Persons checking IDs have knowledge of proper identification techniques and are over 21 years of age. 7) All persons being served alcoholic beverages must be ...

Source: www.cu.edu

 

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