Serving delicious, safe food is a priority for Dining Services.
We adhere to a comprehensive food safety philosophy that includes all of the following:
Members of our team complete the ServSafe Certification Program.
ServSafe is a food and beverage safety training and certificate program administered by the National Restaurant Association. The program is accredited by ANSI and the Conference for Food Protection.
Product temperatures are recorded several times during each shift
for all high risk foods and many other food items we serve in our facilities.
We use 24/7 technology to continually monitor the temperatures of our walk-in coolers and freezers.
To reduce cross contamination, staff uses gloves, cooks in small batches and follows station sanitation best practices.
Dining Services maintains a Hazard Analysis and Critical Control Point (HACCP) Plan.
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
Dining Services facilities are regularly inspected by the Prince George’s County Health Department
and our team participates in their training opportunities when offered.
Dining Services’ Quality Control Manager and Senior Executive Chef follow an established protocol to investigate complaints.
That protocol includes communication with the University Health Center and the Prince George’s County Health Department as necessary.
Dining Services follows an established protocol for handling product recalls
and important food safety notifications.
We utilize Prime Vendors
which allows us to more easily know where our products are sourced from and how the products were processed.
We have our own Facilities team on-site
that is able to quickly resolve any equipment issues that occur.