Wlfd. Health Official Visits Dining Hall Inspection Comes as Concerns
Ashwini Kadaba ‘08
News Staff Reporter
In light of a News investigation about health concerns at sit-down lunches, a health inspector from the Wallingford Health Department visited campus earlier this month to review sit-down lunch procedure. The inspection occurred on Wednesday, February 1st after a News reporter had spoken to officials in the Health Department earlier that week in preparation for the paper’s February 6th report about the health concerns.
“The inspector was surprised to have been called in,” said Aramark Director Alicia Mysiorski. “He said that he never has a problem with our operation and does not have any concerns with our food handling practices.”
The main health concern was with desserts not consumed during early lunch periods that are re-served to students in the following lunch blocks. The inspector said that this was the only issue and recommended that Aramark rectify the problem by discarding desserts that are not eaten. He also said that the health risks were minimal.
Choate’s Legal Adviser Tamara Laurie said that there were no fines or citations involved and no legal issues came out of this. Previously, she also said that Choate has always been in compliance with the health codes and will continue to be. Ms. Mysiorski also said that the Food Service has always gotten a score of 95-100% during its regular inspections by the Wallingford Health Department.
As many students and teachers might have noticed, the way desserts are served has changed slightly.“The only change made is that the number of desserts on each plate that goes out to the tables has been reduced in an attempt to minimize waste,” said Ms. Mysiorski. “The plates that come back are sent directly to the dish room for disposal.”
Some students have complained about the reduction in dessert. John Ford, Dean of Students, said, “Some of the tables say that we are not getting enough dessert, but they can always go back and get more.” Aramark has tried to put the desserts in different places, like the buffet table, in order to have less waste. Mr. Ford added, “Putting the dessert on the buffet table may be the best solution.”
Another student said, “It’s kind of gross, but I honestly don’t think it’s a huge deal. I mean, we’re all fine, and I don’t think people are like spitting on the desserts and then sending them back or anything.” Amy Gobel ’08 commented about the new dessert process and said, “My sit-down lunch table opted to dispose of left-over food rather than give it to the next block. I personally think that we should try to reduce waste, not by putting the food out again but by using the food waste as fertilizer, not throwing it away.”
