NDFS provides new food options

first_imgSay goodbye to Greenfields and Irish Ink and welcome Au Bon Pain Express, Einstein Bros. Bagels, Starbucks Coffee and a new catering service offered by Notre Dame Food Services this school year.Greenfields, the cafe formerly located in the Hesburgh Center for International Studies, ceased operations Aug. 22, associate director of Retail Food Service Operations Mark King said. An Au Bon Pain (ABP) Express will take over the location at the end of this month, following minor renovations. The location will offer many of the same pre-packaged sandwiches, salads and fresh pastries available in the Hesburgh library branch and the hours — 8 a.m. to 2 p.m. on weekdays — will remain the same.“The Greenfields change was in response to continuing declining customer transactions and a change in patron dining patterns over a number of years,” director of Notre Dame Food Services, Chris Abayasinghe, said.Some students were excited about the expansion of ABP but voiced their disappointment at the loss of Greenfields.“Greenfields offered diversity in food to campus, and although I like ABP, Greenfields will be sorely missed,” junior Laura LeBrun said.“The best grilled cheese on campus is now gone,” junior Lisa Wuertz added.The space that served as Greenfields’ kitchen area for 23 years will be converted for ABP catering, which will make a new catering menu available for campus events. Box lunches for events will be replaced by ABP bag lunches, Abayasinghe said. This change is in conjunction with the University’s launching of the Center for Culinary Excellence (CCE), which is set to release new catering menus on Monday.“We serve over 8,000 events per year, and a majority of these events were coming out of our kitchen at North Dining Hall,” Abayasinghe said. “The Catering program outgrew the infrastructure at NDH, and we made the investment at CCE after careful thought and review.”Food service changes also are underway at two locations of the Hammes Notre Dame Bookstore. Einstein Bros. Bagels will replace Irish Ink in the campus bookstore with an expected opening date of Nov. 10, Abayasinghe said. Renovation of the space is scheduled to begin Oct. 20. When completed, the branch will offer a full menu, and its hours will align with those of the bookstore. David Werda, director of retail operations, hopes the brand’s popularity will bring new life to the store.The bookstore location on Eddy Street now includes a Starbucks Coffee, which opened Aug. 18. The branch includes a new full-service cafe with Notre Dame-themed decor.“We are looking at a retail study to review all of our restaurants on campus,” Abayasinghe said. “Stay tuned.”Tags: Au Bon Pain, Einstein Bros., Greenfields, Notre Dame Food Services, Starbuckslast_img read more

COVID-19 Farm Safety

first_imgWhile there is no evidence that the COVID-19 virus is a food safety concern, it is a worker health concern as it spreads via close person-to-person contact or by contact with contaminated surfaces.Food does not appear to be a likely cause of COVID-19 transmission, but many of the same practices used to prevent foodborne illness on foods should be used to reduce the likelihood of COVID-19 contamination on fresh produce and the risk of COVID-19 spreading among workers.Producers should educate workers on COVID-19 symptoms, how it spreads and how to reduce the spread of the disease.The following are guidelines from University of Georgia Cooperative Extension to share with employees:Instruct workers to stay home if they are sick (coughing, sore throat, fever, diarrhea, vomiting, etc.).Reassure employees that they will not be punished for missing work due to illness.Have a plan in place and communicate in advance how you will address workers who do not want to miss a paycheck (paid sick leave, etc.).All employees must wash their hands frequently throughout the day with soap and water for at least 20 seconds. This includes when employees arrive to work, before they handle food, after breaks or after using the restroom, etc.Disinfecting tools, equipment and surfacesDuring COVID-19, or any other outbreak situation, increase routine cleaning and disinfecting frequency to protect the health of workers. Disinfecting routines also need to include administrative offices, field trucks and break areas that are not generally included in day-to-day cleaning.Cleaning and disinfecting are two separate steps and should be done in order. Cleaning removes dirt and soil and often requires the use of a soap/detergent and water. Disinfecting uses a chemical to inactivate viruses on the surface.Following are guidelines for disinfecting items and surfaces:Clean and disinfect shared tools between uses by different employees.Use the CDC’s recommended use of disinfectants on the EPA list found at go.ncsu.edu/epacovid-19. (Note: this list is based on current data, but compounds have not been validated for inactivation of the virus causing COVID-19.)Bleach may be used to disinfect surfaces, but the concentration is higher for COVID-19 than for everyday sanitation: five tablespoons of bleach per gallon of water.Clean harvest baskets, bags, aprons, knives, etc. after each use. Wash fabrics with a detergent in hot water and apply a disinfectant to nonporous surfaces. See CDC guidelines on laundry at go.ncsu.edu/cdclaundry.Disinfect frequently touched surfaces — including door handles, steering wheels, keyboards, touch screens, etc. — throughout the day.Hygiene and personal protective equipmentHand sanitizing stations should supplement but not replace handwashing. Consider having sanitizer available for harvest or packing crews.Discourage employees from sharing phones, tools, utensils, vehicles, etc.Provide single-use gloves to all workers handling food. Gloves should be changed when contaminated (e.g. when hands touch skin or the ground). When gloves may interfere with a worker’s ability to do their assigned task (e.g. harvesting, applying stickers, etc.), handwashing or hand sanitizer should occur frequently.Some workers may prefer to wear masks while working in close proximity with others. Masks should be allowed but not required, and workers should be instructed on how to wear them properly to prevent illness or injury.Distancing and cohort monitoringInstruct workers to keep six feet away from each other. Limit one employee per vehicle at a time, and instruct drivers to disinfect frequently touched surfaces within the vehicle before their shift ends.When physical distancing is not an option, consider dividing workers into cohorts that only work with members within that cohort for the duration of the outbreak. For example, divide your packing crew into two groups that only show up for their group’s designated shift. Have the first shift clean and sanitize their work areas and equipment at the end of their shift and give a buffer of 15 to 30 minutes between the end of the first shift and beginning of the next shift to ensure employees are not in contact with each other during shift changes.Smaller operations may want to consider having designated harvest and packing crews, the members of which never cross paths during the work day. Employees in the same household should be assigned to the same crew or cohort. Cohorting reduces the risk of losing the entire workforce, which could happen if an employee who works at the same time as all of the other employees tests positive for COVID-19.For more information on COVID-19, visit cdc.gov/coronavirus/2019-ncov. For more resources on COVID-19 from UGA Extension, visit www.extension.uga.edu/emergencies.last_img read more

Topping scholars respond to Provost memo on Fund restructuring

first_imgOn Tuesday, students and alumni from the Norman Topping Student Aid Fund penned a response to Provost Michael Quick’s Monday memo regarding the fund.After Provost Michael Quick sent a memorandum to Topping scholars to explain recent changes to the Fund’s program structure, Topping students and alumni responded in a letter. Daniel Zhu | Daily TrojanQuick’s memorandum posed questions about the fund, backing his efforts to expand the program. The scholars’ letter to the Provost responded to Quick’s four main issues with the Topping Fund. The Topping letter said that the questions Quick mentioned in his memo were never discussed directly with Topping Fund administrators before Christina Yokoyama’s removal as Topping director on Feb. 1. “This is the first mention of a review [of the Topping Fund] and definitely the first time these questions have been posed outside of Senior Administration,” the letter stated. “The tainted USC medical school deans were treated with more respect despite their embarrassing drug and sex scandals, both of them.”The Provost’s office declined to comment after the scholars’ response was released.Quick’s main concern in the memo was that “over the last few years, an average of more than a third of available dollars for the Fund were not used at all.”In response to Quick, the scholars referred to the Governing Board guidelines that required any remaining funds to be reinvested into the endowment at the end of each year. Emergency funds for the past two years have been set aside for students who may not receive the necessary support from the University.Quick also stated that it did “not seem equitable” that only 115 students out of 7,200 undergraduate and 9,600 graduate students are selected as scholars.In response, the scholars explained that the Topping Fund is more than just a scholarship. “The NTSAF is a retention program, supporting and guiding scholars in their successful navigation,” the response stated. It also explained that after Yokoyama’s first year as Topping director, the number of scholars increased from 88 to 108.The letter also mentioned a “hiring freeze” on the Topping Fund, which was led by the University. In Spring 2010, an office manager position was created and filled to provide the necessary support for expansion, but when the position became vacant in August 2014, it was never refilled.“The NTSAF still awaits approval to fill a position that it is fully able to fund,” the letter stated. “Again, the NTSAF has been understaffed since 2014 although fully able to fund the position.”Since 2011, Yokoyama had submitted several proposals that expressed the desire to expand the program and increase the number of scholars, according to the letter. The letter included an excerpt of one of Yokoyama’s proposals from December 2014, which described immediate goals to support an expansion. The goals included an increase from three to four full-time staffers and bringing the number of scholars from 108 to 135.Such memos asked for an increase in staffing to administer an expanded program; however, the letter stated that the proposals would “go unanswered or given the usual ‘hiring freeze’ response.”The scholars closed their letter with a list of program goals, which included maintaining the original spirit of the Topping Fund, as well as keeping the integrity of the Governing Board as primarily student-run.“Let us remind you that it is WE who have been asking YOU to allow more scholars,” the letter to Quick stated. “We have requested an expansion for many years. YOU should have done better long ago by not pretending to listen when we spoke directly to you in 2013 and ignoring us in our requests to your vice provosts over the years … We deserved to be part of the conversation well before this shocking decision [of Yokoyama’s removal] ever took place.”last_img read more