Guidelines for food preparation and consumption

Shared common kitchens may be used for food preparation, but not for food consumption. We ask that users wear masks during all food preparation (retrieving items from refrigerators, microwaves, making coffee, etc.) and wash their hands before and after any common equipment use. Kitchen users should keep their own utensils and dishware. High touch surfaces should be wiped down by each user (door knobs, buttons, touchscreens, coffee pot handles, faucets, etc.) after use. Departments must ensure that adequate cleaning supplies are on-hand in these common areas.

Food consumption should be in single occupancy offices, individually in common offices or in a conference room designated for eating by the department chair with 8 ft separations. Any common eating area should have established cleaning protocols targeting high contact surfaces (door handles, table tops, doorknobs, light switches, etc.) which must be sanitized after each use. Departments responsible for maintaining an adequate supply of cleaning materials.