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 using these already-existing protocols and has added additional safety precautions in light of the COVID-19 pandemic. Below is a list of measures Food Services has taken to ensure the safety of our customers and employees:

Safety and Procedures:

  • Plexiglass has been installed in all face-to-face areas This includes all order and pick-up areas in cafes and dining centers, and at registers in convenience stores.
  • Sanitizing wipes and hand sanitizer are readily available for both customers and employees
  • All employees wear face masks
  • Additional cleaning regulations have been initiated in all open units. This includes door handles, counters, and high-touch areas.
  • Social distancing signage has been added in all dining centers and cafes.
  • Staff are washing, rinsing, and sanitizing all customer contact surfaces frequently, including registers, belts, and counters
  • New hand sanitizer dispensers have been installed
  • Disposable gloves will be available for students who choose to use them.

New Food Policies:

  • Customers are encouraged to use the GET app to pay for purchases. The GET app payment can be used for meal plan equivalency and SUpercard funds.
  • Students can use Grubhub to order meals from Goldstein Dining Center, Kimmel Food Court, Goldstein Alumni and Faculty Center Restaurant, and most campus cafes.
  • Seating in dining rooms has been opened in accordance with new York State social distancing guidelines.
  • Additional food selections have been purchased for convenience stores, so students may choose from a larger variety of frozen, refrigerated, and shelf-stable products

Catering Events:

Employees:

  • Employee meetings have moved to virtual settings.
  • Food Services employees have been given remote assignments that include training for nutrition, food safety, exercise, and mental well-being
  • Rotating work shifts have been implemented to minimize exposure

Additional Employee Safety Measures

  • 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
  • Fact sheet distributed to Food Services employees on how to stay safe (pdf)
  • Employees working on campus must follow University guidelines, which include taking a daily health screening questionnaire, having their temperature checked when arriving on campus, and signing in and out of each building when entering and exiting.
  • All delivery drivers must have their temperature checked before making deliveries.