- At the University of Maryland Dining Services we believe our customer’s well-being comes first and we have made food safety our foundational guiding principle. We have developed a comprehensive food safety plan to prevent food borne illness.
- Current practice shows that a comprehensive Hazard Analysis and Critical Control Points (HACCP) program is the most effective way to ensure that food production processes keep food healthy for our customers.
- In 1990, we documented and implemented an extensive HACCP plan for each food item on our menu. This plan was updated in 2013 to meet the revised standards of the current FDA code.
- We worked closely with the Prince Georges County Health Department in developing the HACCP plans to include all aspects of food receiving, storage, preparation and cooking. We set up safeguards at each step along the way to ensure that the food we serve is safe.
- As part of our commitment to food safety, we have created an ongoing in-house training program; “Serving Safe Food.” All managers and supervisors, maintenance staff, chefs, cooks and student managers must complete this training course within the first 90 days of employment. Staff must also complete and pass the National Restaurant Association ServSafe® Food Protection Manager Certification Program.
- Currently, 193 Maryland Dining Services employees are ServSafe® certified.