Food safety is our paramount guiding principle. Dining Services believes a customer's well-being comes first and has established food safety as its paramount guiding principle. A comprehensive food safety plan has been developed and is in place to help prevent foodborne illnesses.
HACCP program. In 1999, Dining Services developed and implemented an extensive Hazard Analysis and Critical Control Points (HACCP) program. HACCP is a program that analyzes all aspects of the production of food and sets up safeguards to ensure that food is safe. A HACCP program is considered the best way the industry has of ensuring that the food production process is the safest it can be. In designing this program, Dining Services worked extensively with the Virginia Cooperative Extension's food safety specialist and the Montgomery County Health Department. In addition to assistance in designing the program, Extension also provided HACCP training for all management staff in Dining Services. Completion of these classes gives participants a joint certification from the Virginia Department of Health and Virginia Cooperative Extension. Dining Services was the first department in the Commonwealth to have employees receive such certification.
Training. As part of our commitment to food safety, we have also created an in-house training program, Food Safety 100, which new dining employees must complete as part of their orientation. Also, all management and supervisory staff must complete and pass the National Restaurant Association ServSafe® Food Protection Manager Certification Program. Currently, we have over 130 employees certified in this program.
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