Dining Services - Coastal Carolina University
In This Section

Dining Services

Residential dining halls
  • Plexiglass sneeze guards are added at all service points between staff and guests, including cash register stands.
  • Employee health screening protocols are implemented.
  • Hand sanitizer is available throughout the dining hall.
  • Doorknobs and other frequently-touched surfaces are sanitized with approved sanitizing solution as often as possible between newly arriving parties. 

↑ Back to Top

Concessions
  • Hand sanitizer is available at each cash register.
  • Plexiglass sneeze guards are installed at all service points between staff and guests.
  • Employee health screening protocols are implemented.

↑ Back to Top

Retail dining and convenience store operations
  • Hand sanitizer is provided at entry and exit doors.
  • Doorknobs and other frequently-touched surfaces are sanitized with approved sanitizing solution as often as possible between newly arriving parties. 
  • CCUFoodCrew associates will monitor and sanitize ordering kiosks between each use. 
  • Plexiglass sneeze guards are installed at all service points between staff and guests, including cash register stands.

↑ Back to Top

Hackler Grille
  • Plexiglass sneeze guards are added at all service points between staff and guests.
  • Employee health screening protocols are implemented.
  • Monitoring of PPE usage, sanitation protocol, and COVID specific processes are required by management and supervisors

↑ Back to Top

CCUFoodCrew COVID-19 testing and reporting
  • Any CCUFoodCrew associate who is notified that they have been in contact with a COVID-19-positive campus member or outside campus member must immediately notify their manager.
  • All CCUFoodCrew managers and supervisors will communicate this critical incident to CCUFoodCrew’s HR manager, who will then complete the critical incident reporting process, which includes:
    • Immediately notifying the resident district manager and the CCU director of contractual and business services.
    • Ensuring the associate remains out of work and off campus until the appropriate recovery timeframe has occurred.

↑ Back to Top

Non-CCUFoodCrew employee and vendor screening and monitoring
  • All vendors and/or facilities personnel delivering or working in a dining facility will participate in a temperature screening prior to being allowed access.
  • Vendors and/or facilities personnel will be asked three questions at the time of their screening to determine their exposure to COVID-19.
  • Vendors and/or facilities personnel who answer “yes” to any question or who have a temperature of 100.4 or higher will not be permitted to enter the facility.

↑ Back to Top