Dining services during COVID-19

Updates and modifications to dining services

Building on the Gettysburg College Dining Services’ long history of strong food safety and sanitation practices, we are prepared to meet the unusual circumstances presented by the COVID-19 virus while still offering delicious, varied, and healthy meal options for our community.

Employee safety

  • All Dining employees will follow the College prescribed processes for keeping the campus safe by taking their temperature prior to coming to work and filling out the daily symptom checklist.
  • Symptomatic employees will not be allowed to work. Time off for illness policies will be relaxed in accordance with newly-established Human Resources policies.
  • All staff, as well as those in the service areas and dining rooms, will wear face coverings, masks, and gloves while preparing and serving food. In certain instances face shields will be used as an added measure of protection for certain staff.
  • Employee work areas will be distanced and schedule changes made in order to minimize contact.
  • Dining Services is working with vendors to ensure they have policies in place designed to prevent anyone with symptoms of illness from coming to campus.

Student safety

  • Students will be asked to wear face coverings while in the queue and serving area (face coverings are not required at the dining room seating areas.)
  • Students will be asked to sanitize their hands prior to entering any of the serving areas.

Safety modifications

  • Cashier, serving areas, and seating areas will be evaluated and marked accordingly to support physical distancing guidelines.
  • Guest-facing technology (checker stands and cash registers) will be reconfigured with the goal of providing as much contactless cashiering as possible.
  • Signage for guests and staff will be deployed strategically throughout the queueing areas, dining venues, restrooms, and common areas to communicate appropriate physical distancing and effective traffic flow and proper CDC mitigation strategies.
  • Disinfectant cleaners will be used on all surfaces. A food grade sanitizer will be used on all food contact surfaces.
  • High contact points such as beverage paddles/handles and buttons will be subject to an intensive sanitizing schedule. Additionally, sanitizing wipes will be provided for guests to use as an added measure.
  • Self-service areas (salad bars, rice pots, soup wells, hot service lines) will be eliminated in order to service our guests in a safe manner.
  • Dispensing areas (condiments, silverware, napkins) will be assessed and alternative solutions will be developed if practical.
  • Dining facilities will convert certain points of service to accommodate “to go” pick-up formats and re-cleaning, schedule deep cleaning, establish points of control to monitor and enforce physical distancing, use different seating configurations, and create directional signage and crowd barriers.
  • Catering Services has developed menu options that ensure physical distancing guidelines are met.

More information about changes and modifications to different dining areas and meal plans will be forthcoming.