R&DE prides itself on creating a culture of excellence which requires a high standard of food safety and sanitation. The award winning R&DE Food Safety Program achieves this high standard of food safety by setting stringent food safety guidelines, communicating food safety frequently, conducting regular food safety training and audits, and executing our food safety Sanitation Standard Operating Procedures (SSOPs).
All staff members are required to practice safe food handling procedures when working in R&DE. To ensure this, we offer continuous food safety training and education programs. All managers and chefs are ServSafe certified and all employees have Food Handler’s cards. Our dining hall staff also work closely with county health officials, undergoing rigorous and continuous training on the latest food safety principles and regulations.
In March 2014, the California Department of Public Health approved Stanford’s Residential & Dining Enterprise’s Hazard Analysis Critical Control Point (HACCP) plan making Stanford the first university in California to attain a state-approved HACCP plan. A HACCP plan is a written plan that outlines a systematic preventative approach to food safety from biological, chemical and physical hazards in the food production process that can cause the finished product to be unsafe and designs measurements to reduce these risks to safe levels.
R&DE Food Safety Program along with Stanford Student Housing collaborates with Vaden Health Center to swiftly implement a set of cleaning protocols including super sanitization in dining and retail units to prevent the spread of disease when a health alert is indicated.
To report potential foodborne illness, please complete this Illness Questionnaire.
Daniel Archer, MPH, REHS
Assistant Director of Food Safety, Workplace Safety, and Environmental Compliance