Cafeterias: growing up, we considered these places one of the most grotesque and unsanitary places, ever. I can remember looking up at the lunch ladies who would plop down Monday’s Mystery Meat on my plate and grin with their crooked, gap tooth smiles (keep in mind, this was on a Tuesday, so this Mystery Meat was entirely a mystery). After my high school experience with a mildew-scented, claustrophobic cafeteria, I had low expectations for Foster’s Dining Hall at IUP. Honestly, I was expecting another run-down, cafeteria-style, leftovers-only eating facility.
Well, I was completely wrong. Sure you will have your occasional day when the cafeteria is low on the French fries, spinach, or mixed green mix for you salad (or worse…forks), but overall I have rarely had a dish that I felt the need to complain about. Of course, we all have different taste palates so some people may believe their dish is too salty or not sweet enough, but in terms of sanitation and safety, I was pleased from what I saw eating there as a Freshman.
Fast forward a few years later and here I am, a senior dietetics major. After taking several classes pertaining to food safety and sanitation, I really wanted to know the answer to the following questions:
What actually happens during food prep at Fosters Dining Hall?
Do they spit in my food?
How many times have they dropped that spoon that they’re scooping the macaroni and cheese with?
Are those trays and treats properly labeled and stored at the right temperature?
My nutrition centered mind started blowing up with thoughts, so I decided to investigate myself. The past few weeks I have been experiencing my own hands-on learning in our very own Fosters Dining Hall. Not only was I surprised by how neat and organized the kitchen was, but how sanitary and safe the workplace was as well. Michael Bluto, the chef manager in Fosters Dining Hall, has put up with my frivolous (and most likely repetitive) questions every day, varying from “where are your measuring cups located?” to “how many days does this cheese stay good for after being opened?”
Don’t feel as though eating at the dining hall is really all that sanitary? Here are a few observations I’ve compiled as I got to hang out and witness the behind the scenes action:
· The first question I asked was “do you actually think the food is safe?” The immediate answer from the chef manager: “I eat here every single day, I think it’s one of the safest places around.”
· Cutting boards: there is more than just one cutting board. There is one for washed produce, unwashed produce, meat, seafood, etc. I think you get my point.
· Mislabel a product or the label is with the wrong expiration date? Do not worry they will catch it right away. They take that stuff SERIOUSLY. Trust me, I found that out fairly quickly with my mistakes.
· Waste: In the dining hall there is no food waste in the back. They attempt to use every single piece of food possible. Many of us throw away bits and pieces of vegetables and fruits, but not here; they discover creative ways to incorporate their “waste” into our delicious dishes.
· There are recipe cards with names, nutrition information, and allergen information on every dish that is served in the dining hall. Gluten allergy? They will let you know. Peanut allergy? Do not worry! They have you covered.
· That rumor about putting laxatives in all of the food? Yeah, completely wrong. So feel free to eat as much or as little as you want; it is all laxative free.
· If your pants are too long, you have too much hair hanging from your pony tail, any type of nail polish on, or your stud earrings are too big, then you must do something about it or else you cannot work (again, I found that out the hard way).
· They have an overnight crew (Yes…Fosters has workers that slave over your food needs overnight) strictly for baking. So those banana bread slices and chocolate chip muffins come right out of the oven for you to eat that morning. Be grateful!
Next time you feel as though you are unsure about the food, talk to one of the workers or chefs. They will be sure to reassure you that the meals are safe and sanitary. Personally, I feel as though the staff at Foster’s does an amazing job at feeding over 3,000 students a day and still keeping their sanity!