Following the recent inspections done at Keene State’s dining locations, we at The Equinox feel drastic measures must be taken for the sake of student health.
Although the dining hall food can often be subpar, a recent inspection rating on the Zorn Dining Commons (DC) leads us to wonder if there are secrets as to why.
The health inspection, which was supposed to be done in 2024, was conducted Monday, Jan. 27, where the DC received a score of 69 out of 100, an 11-point decrease from 2023’s score of 80.
However, it does not seem this issue is being taken seriously, potentially jeopardizing the health of many Keene State students.
Some of the key issues noted during the inspection were low dishwasher temperatures, lack of lids on toppings and unclean cutting boards. All of these issues pose major health risks, such as cross-contamination, which can be fatal in some cases.
Many students deal with food allergies or sensitivities, requiring them to avoid foods with certain ingredients. Unclean cutting boards or open containers allow foods to mix, potentially crossing foods and exposing students to ingredients that have detrimental effects on them, such as gluten or nuts.
The “gluten-free” section in particular is far too small. Students with sensitivities are often left with little in the way of options as compared to the other offerings in the DC. This makes it hard for gluten-free students to find viable choices during meal times.
Additionally, the low dishwasher temperatures cause major concerns. The dishwasher heat is vital for killing germs and getting rid of food residue on dishes. No one should have to go through three bowls to find one that does not have leftover food debris on it.
We would assume that workplace cleanliness would be enhanced post-COVID-19, as many new precautions and practices are put in place to avoid bacteria and contaminants. However, some of these issues seem to have been occurring for several years, regardless of the numerous management changes.
The staffing is not under the control of Keene State, though. Instead, kitchen employees are hired by Chartwells, the food company that supplies our college.
We acknowledge Chartwells is one of the less costly suppliers on the market, but we think the implementation of higher pay rates and benefits packages for employees could contribute to a more cleanly environment and higher scores. Employees will pay more mind to the upkeep of the DC if they feel content with their jobs.
To work with food is to understand the importance of your job. Hygiene, dietary restrictions, presentation, flavor and temperature should all be in consideration at all times when preparing meals. It seems as though not many workers have a full understanding of food safety practices and not enough thought is given to the critical importance of food service.
While the DC scored rather poorly, we think lessons could be learned from the operations of Lloyd’s Marketplace as well as KSC Dining’s other retail spaces, as these each earned 98 out of 100 points, nearly perfect scores, upon their inspection. Clearly the training initiatives and employee discipline and level of care present at these locations is working well and we do not see why the DC struggles so much in comparison.
As for the college, we should be prioritizing quality over cost. The dividends paid back to KSC from the potential increase in enrollment upon the introduction of higher-quality food could cancel out any increase in costs it may bring to implement these initiatives.
We also find it profoundly disappointing that there has not been a full-time, dedicated registered dietician on campus in over a year, and the college has not made any attempts to fill the position. A dietician should be a critical role and every college, including KSC, should have one solely focused on its campus, not multiple different campuses at one time.
It is embarrassing and disgusting that such basic hygienic issues can take place over and over again. Food brings people together and can be a key part of your college experience. It makes us frustrated to hear of students completely avoiding the dining commons in fear of potentially contracting foodborne illness or knowing they would not have any options suitable for them and their needs.
This issue needs to be addressed professionally. Keene State has been negligent for far too long and we deserve quality food without fear.
