Junior student Kerith Pray got dinner in the commons one evening, choosing the Hong Kong Style French Toast, when she found a plastic packet inside.
Pray expressed how she felt about finding the packet, “I mean, I feel ok, that’s probably not great because it was cooked in there, and I’m glad I didn’t eat it, because that probably would have been worse.” Pray reported the incident to Rebecca Farris, Catering Operations Manager, Farris spoke with the staff, examined the packet, and reassured Pray it wasn’t harmful, stating that she would be fine.
To clarify the situation, Farris spoke with Erin McGinnis, Associate Vice President for Hospitality, Retail, Dining and Culinary Services. McGinnis confirmed she was aware of the incident, saying, “The packet came from a dry powder we had never used before, so the cook wasn’t looking for it or aware that this could happen.” Because many spices come in standard food service packaging, staff now make sure to sift them before use.
The incident also raised questions about the Commons’ overall food safety standards. McGinnis explained that dining operations follow Pierce County Health Department regulations and undergo several random inspections annually. To get a food worker card, workers must pass several standards. McGinnis explained, “They are mainly looking for storage, temperature, and cleanliness to make sure nothing gets cross-contaminated. Any violation must be corrected within a set time frame.”
Food handling requires new employees to complete the food worker class and obtain a card within a few weeks of being hired. During inspections, health officials check these cards. Everyone who works with food, from student workers to the executive chef, must have a current food handler card.
Training plays a large role in upholding those standards “This year we combined all our staff from retail, Old Main Market, Kelley Café and The Commons for a full day of training,” McGinnis said. “Some of it did include safety, sanitation and cleanliness. If we see a student who isn’t meeting sanitation or safety requirements, to determine whether they should be in that spot.”
Pray also added during the interview, “I really appreciate all the work they do and the food they serve.”
The Commons staff have reviewed the incident and adjusted their procedures to prevent similar issues in the future.
