Our Highest Priority

The health and safety of all guests who who dine with us at Penn is our highest priority. Penn Dining follows the comprehensive food safety and quality assurance program of our dining services partner, Bon Appétit Management Company, that is informed by the FDA food code, USDA, CDC, and Philadelphia Department of Health. These safety standards inform how food is handled at every step, from when ingredients are received to when dishes are prepared and served.

Our Food Safety program is comprised of four key components:

  1. Our Hazard Analysis Critical Control Points (HACCP) food safety process.
  2. Food safety trainings and certification.
  3. Third-party health and safety assessments, conducted by the Philadelphia Department of Health and a contracted firm.
  4. Internal health and safety assessments and inspections.

 

hot pan

HACCP

Bon Appétit’s Quality Assurance Standards are based on the FDA Food Code and include utilizing a Hazard Analysis Critical Control Points (HACCP) food safety process. HACCP entails recording the temperatures of foods at every step of the food receiving, holding, handling, and cooking process. As part of their HACCP procedures, food and equipment temperatures are repeatedly checked and controlled during critical stages prior to reaching the serving lines.

 

 

 

 

presentation

 

Food Safety Trainings and Certification

All Bon Appétit managers are required to take the ServSafe Food Protection Manager Certification Course, the premier food safety certification course in the nation, administered by the National Restaurant Association Educational Foundation and is consistent with FDA and USDA guidelines. Hourly associates complete food safety and sanitation trainings, including completing the ServSafe Food Handler course. 

 

 

magnifying glass

Third-party Health and Safety Assessments

Bon Appétit works closely with the Philadelphia Department of Health, which conducts regular inspections of Penn Dining facilities. Bon Appétit also contracts an independent, third-party health and safety firm, to conduct weekly Department of Health-style inspections of facilities on campus. 

 

 

 

 

 

list

 

Internal Health and Safety Assessments and Inspections

Bon Appétit has a dedicated Quality Assurance Manager on-site who inspects all dining locations on campus at least twice per month, collaborating with Penn Residential and Hospitality Services. These efforts are complemented by weekly, monthly, and quarterly self-inspections that all Penn Dining chefs are required to undertake. 

 

 

 

 

Have a question or concern?

If a guest ever experiences an issue with their meal, it is important for them to alert a manager, whose names and headshots are posted at the entrance of each dining hall. Penn community members can also email Penn Dining directly. After receiving a notification of a possible issue, our managers work with Bon Appétit’s Food Safety and Quality Assurance team to launch an investigation and swiftly address the concern.

 

In 2023, Compass Group, Bon Appétit’s parent company, received the highest honor in food safety, the International Association of Food Protection’s Black Pearl Award, and holds numerous certifications to rigorous international and industry leading standards. This includes GFSI-SQF certification for the Compass Group Supplier Quality Assurance program, which reflects a dedication to ensuring food safety and quality.