Food safety is a top priority for Dining Services at Lipscomb University.
Our employees use Hazard Analysis of Critical Control Points (HACCP) monitoring systems and safety procedures to ensure safety through all points of the food service system – from delivery to plate. This includes taking repeated temperatures of items such as food as it’s cooked, food as it’s being held for service, coolers, refrigerators and warmers, and logging them to ensure compliance.
Lipscomb Dining Services participates in nationally accredited food safety training programs, such as ServSafe and AllerTrain, which all of our managers are certified in. All employees go through a standardized training program that includes yearly, monthly and daily safety trainings and reminders. Within all locations, staff accountability is crucial, including retraining and disciplinary action in cases of violation.
In addition to state health inspections, all areas of our operation undergo monthly internal audits and annually receive rigorous third-party food and safety audits to ensure the highest industry quality assurance standards are met.
We want students to know that if a guest reports a suspected foodborne illness or instance of adulterated food, we have a process in place that includes alerting and gaining assistance from the University and local health services. As soon as campus management is notified of a problem, immediate action is taken to reach out directly to any affected individuals to confirm, investigate, and address the issue as quickly as possible. Campus Dining's management team reviews all food safety protocol procedures. The cooperation of all impacted individuals is necessary to ensure the issue is fully investigated and resolved.
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 must 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.
How to Report a Food Safety or Quality Concern
Ask to speak with a manager on duty directly as soon as you suspect a problem with your food.
Email our General Manager Anthony Bates with information such as what the food is, where and when it was purchased, and what the concern is.
Use our Feedback Form to provide information such as what the food is, where and when it was purchased, and what the concern is.
Ensure you reach out as soon as you have a question or concern; we want to make sure we address the issue in a timely manner, and investigations become more difficult as more time passes.
