We are committed to the safety and well-being of students, faculty, and staff, as you prepare to return to campus in the fall. We have implemented additional safety processes and protocols to help ensure the safety of campus operations.
- Cleaning & Sanitation
- CLEANING: Each location maintains a variety of tools and processes designed to ensure the highest levels of cleanliness are maintained at all times. Each associate has a Day-At-A-Glance Tool to guide them of specific cleaning requirements for every station and space.
- HIGH TOUCH CLEANING: Extra and frequent cleaning of all surfaces and items that are at higher risk of contamination (door handles, light switches, condiment stations, etc.).
- Hand Hygiene
- GUESTS: Increased availability of hand wash stations, hand sanitizer, ‘no-touch’ service options and targeted signage and communication to promote hand hygiene.
- EMPLOYEES: Substantial and ongoing hand hygiene training, an increased schedule of mandatory hand washing (every 20 minutes) and appropriate use of PPE (gloves).
- Chemicals, Equipment & PPE
- CHEMICALS: Specified chemicals are designed specifically for food service environments. Diversey Quat- Sanitizer has the highest possible rating for efficacy. Every location also maintains an inventory of Oxivir TB Wipes, a CDC approved disinfectant for the pathogen treatment of spaces that have been exposed to the COVID-19 virus.
- EQUIPMENT: All equipment utilized in cleaning and sanitation, including dishwashers, glass cleaners, chemical dispensers, etc. are checked multiple times per day for correct temperatures, concentrations and functionality.
- PERSONAL PROTECTIVE EQUIPMENT (PPE): University Dining ensures that all locations are properly equipped with the necessary PPE to ensure guest and employee safety - including gloves, masks, eye protection, thermometers, aprons/gowns, etc.
- Product Safety
- VENDORS & SUPPLIERS: All vendors and suppliers must pass stringent safety and sanitation requirements to gain and maintain approval. Additional controls will be placed on vendor deliveries to ensure the safe transfer of all products.
- FOOD SAFETY: Standards for food receipt, storage, handling and preparation are very detailed and specific. Each step of the process is monitored and documented so that quality, temperature control, and contamination risks are managed at all times.
We are here to answer any of your questions: Contact Us
For more information on UNCW's New Dining Experience for Fall 2020, please visit: https://uncw.edu/dining/experience.html
During this time of transition and uncertainty resulting from COVID-19, UNCW Campus Dining remains committed to sustainability. While recognizing the importance of maintaining the safety and well-being of our patrons and staff as well the limitations impacting supply chains in our food system, we continue to take every step possible to ensure we are prioritizing sustainability for both people and the planet.
We remain committed to:
- ethical and responsible sourcing with an emphasis on local procurement whenever possible
- waste minimization and reduction, this includes composting at Wagoner Dining Hall, thoughtful selection of packaging across all operations for minimal environmental impacts, and the reduction of packaging when possible
- efficient operations through a holistic approach of continuously analyzing how we can improve our locations to minimize environmental impacts and reduce greenhouse gas (GHG) emissions
- prioritizing plant based diets through the curation and provision of a wide array of vegan, vegetarian, and plant forward options
As the world we live in is being reset and reshaped, we look forward to continuing to advance sustainability throughout our operations as able.