COVID-19 Information

Fall 2020 Updates

Dining Safety

Dining Services will implement all COVID-safe practices and guidelines established by Kent State University with the Flashes Safe Seven principles, the Centers for Disease Control and Prevention (CDC), the state of Ohio and the local Department of Health. 

Students, faculty and guests will be reassured by visual representations of our efforts including signage, frequent sanitation methods and floor stickers to promote physical distancing. Density capacity will be no more than 50% of normal occupancy with 6 feet between tables. This also requires seating limitations for all dining locations, but we will continue to offer to-go options for guests who prefer to eat elsewhere. Our all-you-care-to-eat dining halls (DI Eat-In and Eastway Fresh Food Company) will be a combination of carry-out and limited dine-in seating and may be subject to change in order to remain in compliance with necessary practices and guidelines. 

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 that the highest levels of cleanliness are maintained at all times. Each associate has a Day-At-A-Glance Tool to guide them on 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 and 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.

Please contact Dining Services at Dining@kent.edu if you have any questions or would like additional information.