Guidance and Planning from University Dining for Fall 2020 

University Dining is committed to the safety and well-being of our Stout community.
In this Section

In response to COVID-19, Dining Services will be following CDC and local health department recommendations and guidelines to keep employees and guests safe. While this is the most updated information to date, there will continue to be changes as we work with our partners to respond to the changing nature of COVID-19. Please continue to check this website and your university e-mail for additional updates.

Cleaning and Sanitation Practices

Face Mask/Cloth Face Coverings

  • Employees will wear a face mask or face covering
  • Employees will be trained to properly wear a face covering or mask

Cleaning and Disinfecting 

  • Follow guidance from the CDC and local health department
  • Sanitize high-contact areas in front and back of the house frequently
  • Sanitize tables and chairs after each use 
  • Sanitize all food contact areas after each use  
  • Sanitation stations available for guests where appropriate
  • Hand sinks available at the entrance and exits of cafeteria locations
  • Additional electrostatic disinfection used when operations are closed 

Menus and Dining Plan Updates

  • Modified menus to help with quick service
  • Cafeteria options will include hot and cold entrees, vegetable, starch, two sides, dessert, and beverage
  • On-Campus Baseline Plan holders will also have options in retail locations at Baseline prices
  • Touchless beverage systems will be available.
  • No self-service salad bar

Food and Beverage Preparation and Safety Practices 

  • Adhering to the requirements in Wisconsin Food Code
  • Wearing gloves when handling food
  • Full-time staff to be trained as Certified Food Protection Managers

Social Distancing, Food Pick-up, and Service Safety Practices

  • Dining rooms, service areas, and kitchens will have social distancing guidelines
  • Installation of barriers and sneeze shields at service and cashier locations
  • Contactless payment options available at all locations
  • Cashless cafeteria service
  • All areas will be marked to help adhere to social distancing
  • Menus and kitchen workflows adjusted to help maintain social distancing
  • Avoid handing anything directly to the customer
  • Designated pick up zones for customers
  • Order ahead service available
  • Sick tray online ordering and delivery system available
  • Promotion of using off-peak dining hours
  • Continuous service between lunch and dinner to spread out guest traffic
  • Mobile ordering will be available 

Additional Customer Protections

  • Signage on our policies and safety instructions available in dining locations
  • Hand sanitizer stations available at all entrances and exits to foodservice facilities
  • Disposable ware will be used whenever possible
  • Take out containers used for all meal service
  • Limited self-service areas
  • No buffet service
  • Physical guides for queuing lines  
  • Online employee applications available
  • Employee training and orientation moved to virtual formats
  • All employees will have additional COVID-19 training on how to help keep people safe
  • Cashiers will wear gloves to handle cash in retail operations
  • Only students living on campus will be allowed in cafeteria locations

Important Dates and Times 

  • The Blue Devil Market will open for summer operations in August, date to be determined.
  • Cafeterias will be open in August for reserved groups only.
  • Cafeterias will open for on campus students on September 6th.