Last week, The Pioneer published a story entitled, “Students Complain about Undercooked Food.” The Pioneer is republishing a statement provided by Aramark District Manager, Simone Harper-Register.
“We take all customer concerns about food quality very seriously, and investigate every concern that is brought to our attention. We learned about the this concern through social media posts but the product was not brought to a manager or staff member so we cannot validate it.
We served over 185 portions of meat on the evening of Jan. 31 and did not receive any concerns. In addition, we checked the daily menu logs that we keep for every item cooked and served, and found that the meat was cooked to proper temperature specifications.
Nothing is more important to LIU Dining than food safety and the customer experience we deliver. We encourage anyone with a concern about their dining experience to contact any of our Managers on Duty in the dining location, or one of our associates, so that we can provide immediate attention to any concerns, comments or suggestions on the spot.
We did use this as a teaching moment with our staff to reinforce our food safety processes and procedures which are industry leading. We maintain rigid standard operating procedures for the entire flow of food production. This includes providing an environment that protects the safety and integrity of food from its delivery, throughout its storage, preparation, transport, and ultimately, to the point of service to the customer.
Our food service staff is also engaged in a learning environment that includes a food safety orientation before associates start work, ongoing manager and associate food safety training, and job-specific training to continually reinforce safe practices.
We are committed to providing a positive, safe, and healthy dining environment and we will continue to take all necessary precautions to ensure food safety and maintain a quality dining program for the entire campus community.
Please feel free to contact myself or one of our dining managers with any other concerns you may hear from the campus community.”