A key part of sustainability involves the food itself—where it comes from, how it’s produced, and how we use it. Campus Dining Services is dedicated to utilizing high-quality ingredients to ensure our customers receive the best possible products. We offer an ever-growing selection of organic, natural and local products in all of our operations. We also support the university Fair Food Statement of Values.
Food safety is a top priority for Campus Dining Services. We have a dedicated food safety office that oversees operations and employs Hazard Analysis of Critical Control Points (HACCP) monitoring systems and safety procedures to ensure safety through all points of the foodservice system – from delivery to plate. Campus Dining Services employs nationally accredited food safety training programs and all employees go through a standardized training program.
Campus Dining Services works in conjunction with Boulder County Health as a part of the Partners for Food Safety Program, a voluntary program that recognizes restaurants and facilities in Boulder County that go above and beyond to keep visitors free from foodborne illness.
We ask our guests to partner with us in several ways:
- Be careful not to cross-contact with food that is already on your plate when using serving utensils—this helps protect people with food allergies and sensitivities.
- Keep serving utensil handles out of the food—handles contaminate food, and when that happens we have to remove it from the service area to be composted. This also affects sustainability and waste reduction efforts.
- Use provided utensils, deli papers and dispensing systems for all foods. This keeps illnesses from spreading through contact with food.
- Always make sure to use the inside of your elbow when you cough or sneeze, and turn away from any displayed food—that helps prevent the spread of germs on surfaces.