Kitchens/Break Room Policy

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.