Food safety and customer service excellence are guiding principles for Ohio University Culinary Services. All venues routinely conduct safety and sanitation self-audits as standard operating procedure. The department employs its own in-house Hazard Analysis & Critical Control Points manager to actively monitor and provide oversight of food production activities within each of its service venues.
Ohio University Culinary Services operates sixteen residential dining and retail venues on the Athens campus, including its four traditional dining courts. During the course of a year, a culinary dining venue will on average receive two external health inspections. Health inspection reports often highlight corrective and continuous improvement measures to the attention of management staff trained in food safety.
As highlighted by the Athens City-County Health Department, the number of improvement measures noted by prior inspections is in line and proportional to the size and scope of the overall operation. With each health inspection report, Culinary Services places high priority to efficiently and effectively address all noted recommendations.
Ohio University Culinary Services is equally proactive in working with health officials to seek guidance and approval on venue changes and service modifications, including involvement with facility renovations. This provides valued continued partnership and collaboration with the Athens City-County Health Department.
Culinary Services welcomes and encourages continuous feedback from all campus customers and members of the Ohio University community. Please feel free to contact Ohio University Culinary Services at dining@ohiou.edu or 740-593-2970.
Gwyn Scott is Ohio University’s associate vice president for Auxiliaries.
