900 Franklin and Marshall College

Food safety is a top priority for Diplomat Dining at Franklin & Marshall College. If you ever have a question or concern with your dining experience, please report it to us right away. We want to make sure we address the issue in a timely manner, and investigations become more difficult as more time passes. Please ask to speak with a supervisor, chef or manager on duty as soon as you suspect a problem with your food. If you have already left the dining facility, please email General Manager John Walker at John.WalkerIII@sodexo.com. When issues are reported to us, we will work immediately to investigate and provide resolution.

  • Our employees use Hazard Analysis of Critical Control Points (HACCP) monitoring systems and safety procedures to ensure safety through all points of the food service system – from delivery to plate.
  • One of the key HACCP components is monitoring and controlling the temperature of food during cooking, holding, serving, cooling, and reheating.
  • You can see our employees following the HACCP systems when they are taking temperatures of food, and recording the temperatures on HACCP logs.
  • Campus Dining Services participates in nationally accredited food safety training programs. All managers are required to have ServSafe and AllerTrain certifications.
  • Frontline employees are trained in the fundamentals of HACCP and in all aspects of food safety, using Sodexo’s comprehensive training program, consisting of classroom instruction delivered yearly.
  • Within all locations, staff accountability is crucial, including retraining and disciplinary action in cases of violation.
  • In addition to state health inspections, all areas of our operation undergo annual, rigorous third-party food and safety audits to ensure the highest industry quality assurance standards are met.
  • In addition, self-inspections are utilized within our operations, including a daily food safety “walk-through” and monthly food safety audits (with a focus on personal hygiene, time/temperature control and cross contamination).
  • All food suppliers must go through an authorization and approval process, to ensure they source, process, manufacture and store foods using safe, sanitary and ethical practices.
  • Understanding the importance of proper sanitation, we provide comprehensive information, including a customized Cleaning Procedure Manual, to educate, train, and promote good sanitation practices as a part of our culture and daily activities.