For those of you who have kitchens or break rooms in which food has been served or stored, please see the following Kitchens and Break Rooms Policy related to COVID-19.  Please address any questions you may have to Vice President for Student Life Julie DeGraw.  

Common Kitchen/Break Room Space COVID-19 Guideline(s):

The requirements below extend to any spaces on campus in which food is being stored/cooked/warmed/etc. outside of the residence halls. Examples of these spaces include, but are not limited to, department break rooms, the Helge Center kitchen, the Gandhi-King Center kitchen, and the commuter kitchen. Building managers will be responsible for ensuring the expectations outlined below are met.   

    • Community kitchen occupancy will be limited to capacities as set by the Incident Command Team.
      • Occupancy should be posted in kitchen and surrounding areas
      • Occupancy must be monitored by staff of area
    • Food for large groups (groups larger than 6–8 people) should not be prepared in kitchen spaces
      • Food should be stored in containers.
      • Food brought in and served should be in enclosed containers.
    • Individuals utilizing the kitchen will be expected to clean up after themselves following any use of the kitchen space.
    • Provide simple cleaning materials and instructions so individuals may clean after themselves.
    • Work with Facilities Management & Building Services to identify high traffic and high touch areas and surfaces for increased cleaning.
    • Hand sanitizer widely available.
    • Staff will monitor and spot clean if needed.
    • Posted information in common areas about COVID-19 prevention.
    • Posted information should be updated as appropriate or with significant changes.
    • Reusable and high-touch items should be removed or replaced with single use or no-touch options. Some of these items may include:
      • Kitchen items
        • Flatware
        • Dishes
        • Mugs
        • Coffee Makers
        • Water Dispenser
      • Cleaning Tools
        • Sponges
        • Towels
        • Brushes
    • Remove chairs and tables to ensure proper physical distancing.
    • Replace shared appliances with single use or no- touch options (coffee makers, ice/water dispensers etc.)
    • Remove high-touch items such as magazines, common pens, etc.
    • Provide sanitizing supplies for individuals to clean their areas before and after use.
    • Require those eating to wear face masks or coverings while in the area
      • Since an individual cannot eat and drink while in a mask, masks should be worn during movement in the facility and can be removed when sitting and dining.