Food Services Cleaning and Sanitation Procedures

Syracuse University Food Services has had strict food safety and sanitation standards for decades. Employees have regular, ongoing food safety training through the ServSafe program. This program, administered through the National Restaurant Association Educational Foundation, is the most widely-recognized food safety program in the industry. Ninety percent of Food Services management staff has been ServSafe recertified within the past two months.

Food Services has maintained vigilance with these already-existing protocols and has added additional safety precautions in light of the COVID-19 pandemic:

Operations

  • We have reduced the number of employees on campus from over 250 to less than 50. For instance, Goldstein Dining Center employee density has been reduced by half, and is operating with 10 employees instead of its usual 20.
  • Goldstein now only offers take-out window service, the seating area has been closed
  • We have limited hours at the dining center and convenience stores (South Campus Express and West Campus Express)
  • All locations have Plexiglas barriers installed between cashiers and customers
  • Customers are encouraged to use contactless payment options, such as GET and Grubhub

Safety Precautions

  • Staff are washing, rinsing, and sanitizing all customer contact surfaces frequently, including registers, belts, and counters
  • New hand sanitizer dispensers have been installed

Employee Safety Measures

  • All employees wear face masks and gloves
  • All employees must wash hands and change gloves frequently
  • All employees must practice proper personal hygiene and appearance policies
  • Employees are told not to come to work if they are sick
  • Employees are instructed to notify their manager if they are sick or have been in close contact with someone who is sick