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TABLE OF CONTENTS CONTACTS TROUBLESHOOTING 3 ADMINISTRATIVE PROCEDURES HIRING EMPLOYEES 4 BACKGROUND CHECKS 5 DUKE CARD RENEWALS NET ID 6 7 REBILLED EXPENSES 8 PAYROLL AUDIT INFORMATION 9 DUKE VPN 10 SEQUOIA QUADPOINT 11 DATA SECURITY AWARENESS OVERVIEW 12 13 DATA SECURITY AWARENESS TRAINING 14 15 DATA SECURITY AWARENESS CERTIFICATION 16 PCI DSS INCIDENT RESPONSE PLAN 17 18 CUSTOMER COMMENT CARD POLICY 19 COMMENT BOX SHEETS 20 HEALTH WELLNESS SAFETY DUKE DINING E A T S EVALUATION AND TRAINING STANDARDS 21 Food Safety HACCP Standards 22 23 Nutrition Standards Labeling 24 PID Template 25 Management Standards 26 Operations Review Template 27 CURRENT MENUS AND ALLERGEN INFO Current Catering Menu 28 35 Current Terrace Caf Menu 36 Current Smith Caf Menu 37 Allergen Training Powerpoint 38 61 Pictured Left to Right Dawn Hearne Marcus Carson Kirsen Marinko Robert Coffey Aris Marton Dayla Bonds

PB Catering 1508 E Franklin St Chapel Hill 27514 919 490 5796 Smith Cafe 114 S Buchanan St Durham Terrace Cafe 420 Anderson Street Durham 919 660 3957 Mar Nov Cafe Duson 307 Trent Drive Durham 919 684 9419 PB Resource Contact List If you have a question about You should contact PB Catering Main Office Phone 919 490 5796 Smith Cafe Email catering thepicnicbasket net cafe thepicnicbasket net Terrace Cafe 919 660 3957 cafe thepicnicbasket net Cafe Duson 919 684 9419 cafeduson duke dm edu Finance Accts Payable Receivable HR Payroll Sandy Phillips 919 599 2438 accounting thepicnicbasket net contracts asset requisition Floral Large Event Design Decor Procurement Auxiliary Services Written Policy Procedures Inventory Control Vendor Management Customer Estimates Billing Client Relations Events New Business Admin Tasting corporate customer retention Erik Dailey 919 696 0329 erik thepicnicbasket net Rebecca Patrick 919 791 6081 rebecca thepicnicbasket net Jessica Bishton 919 214 6069 Christine Tuozzo 919 321 5663 orders thepicnicbasket net Kyle Cota 919 214 6072 kyle thepicnicbasket net Frank Peters 919 214 6075 frank thepicnicbasket net Cafe Food Jessica Bishton 919 214 6069 jess thepicnicbasket net Pastries Cakes business hours Kelsey Yeagley 330 749 9546 picnicbakery thepicnicbasket net Catering from the Cafe Christine Tuozzo 919 321 5663 orders thepicnicbasket net Kyle Cota Moses McLaughlin 919 214 6072 kyle thepicnicbasket net 919 214 6077 moses thepicnicbasket net Paul Martinez 919 214 6073 peanut thepicnicbasket net Matt Brown 919 214 6067 matt thepicnicbasket net Director of Auxiliary Services Jessica Bishton 919 214 6069 jess thepicnicbasket net Smith Cafe Manager Brittani Johnson 919 885 8764 Cafe Advertising Social Media Kirsten Marinko 919 660 3986 kirsten marinko duke edu Cafe Billing Finances Natalie Vogt University Cashier 919684 6065 natalie vogt duke edu 919 684 4773 cashier duke edu Commision Checks ACH Heidi Garwatoski 919 660 3774 heidi garwatoski duke edu Comment Cards Customer Service Training Dayla Bonds 919 660 3912 dayla bonds duke edu Food COGS Procurement commissary inventory kitchen jess thepicnicbasket net Drivers Event Staff Cafe Cafe Change Order

Duke Dining Operators Hiring Employees For the safety of its customers Duke Dining follows a strict hiring process Every operator on Duke University s campus is required to follow the guidelines below Dining operators include Contract Units The owner anyone working at the location and delivery drivers MOPs The owner and anyone who delivers to campus at any given time Trucks The owner and anyone who is on the truck on campus at any given time 1 After finding a candidate that you d like to hire send an email to the Finance Office of Housing Dining and Residence Life HDRL at hdrlfinbck duke edu with the following information a First and last name of the candidate b The candidate s email address 2 Within 1 2 days the candidate will receive an email from Duke University Human Resources instructing them to start the background check process The Finance Office will inform the hiring manager when the background check request has been sent to the candidate 3 After the candidate has submitted their background check information to Duke University Human Resources the process can take as little as 24 hours and as long as 2 weeks to complete The candidate may not begin work until the background check process is complete Hiring employees that have not passed a background check will be considered a breach of contract 4 Once the background check is complete the HDRL Finance Office will send the hiring manager a detailed letter describing the result The results will be one of the following a Passed The candidate may be immediately hired If the hiring manager chooses to employ the candidate they must immediately inform the HDRL Finance Office so the new employee can begin the process of obtaining their DukeCard It is a contractual requirement that all employees obtain a DukeCard b Failed The candidate may NOT be hired

c Social Security Issue Outstanding Court Issue Patriot Act Issue etc The necessary steps to take for these issues will be described in the letter to the hiring manager Once the issue is corrected Duke University Human Resources will update the background check result to either passed or failed NOTE How do we know if someone is working without a background check the finance office reviews weekly and bi weekly payroll reports each month and checks to make sure everyone listed on the payroll report has completed and passed a BGC If a location has an individual working that has not completed and passed a BGC we inform the manager owner that they are in breach of contract and to have them stop work immediately 5 If the candidate has passed the background check and the hiring manager intends to hire them the candidate must obtain a DukeCard After the hiring manager has informed the HDRL Finance Office that they intend to hire the candidate the Finance Office will inform the hiring manager when they have submitted the DukeCard request 6 Once the DukeCard request has been submitted the candidate will be assigned NetID and DukeID numbers The hiring manager AND the candidate must record these numbers for future use 7 The HDRL Finance Office will send the hiring manager two forms a DukeCard Authorization Form b Card Request Form 8 Within 30 days or less the DukeCard Authorization Form must be printed out and the new employee must take the form to the DukeCard office which is located at DukeCard Office 2 Telecom Dr Durham NC 27708 9 If the new employee does not report to the DukeCard office within 30 days the process must start over If this occurs e mail the HDRL Finance Office at hdrlfinbck duke edu 10 Finance documents the following to ensure that all merchant employees secure a DukeCard picture identification and that they remain up to date Date the BGC request was sent Last name First name Location Date the results were received from HR Status results from HR Passed Failed Pending Personal email address used for the requests

Requested by Comments Duke ID Net ID Duke Card expiration The sponsor will receive an email from OIT a month ahead of time letting them know that the DukeCard will expire soon At that time the sponsor will need to update the expiration date online through OIT s website and send the manager of the location renewal forms for the individual to print and take to the DukeCard office within 30 days of the date on the form Important Notes Background Check Expiration Dates o If an individual is already an employee at Duke they do not need another background check o If an individual is a Duke student they do not need a background check o If an individual is a terminated Duke employee they do need another background check o If an employee is absent from work for more than 30 days they must complete a new background check o If the Duke Dining operator reduces hours or closes for the summer dismissing employees for more than 90 days they must complete a new background check o If a Duke Dining operator permanently closes their employees may begin working for another operator on campus without the need of a new background check unless it has been more than 90 days since the employee worked on campus o In most cases background checks are valid for 90 days o Maternity leave family medical leave and short term disability are all considered continuous employment Employees may return to work immediately without completing a new background check Annual DukeCard Renewals DukeCards will expire exactly one year from the initial DukeCard request date Important Contact Information

Housing Dining and Residence Life HDRL Finance 218 B Alexander Avenue Box 90451 Durham NC 27708 0451 Jennifer Faulkner Financial Analyst I Telephone 919 684 7996 Fax 919 681 6248 Jennifer Faulkner duke edu Natalie Vogt Associate Director of Finance Administration Telephone 919 684 6304 Fax 919 681 6248 Natalie Vogt duke edu

Duke Dining Services Data Security Awareness This is a formal security awareness program to make all operators managers and employees of all the Dining Services Operations who interact with credit debit card customers aware of the importance of cardholders data security Operations must do everything possible to preserve the security and ensure the confidentiality of the payment card numbers credit or debit cards and cardholder information It is PROHIBITED by Duke for any operation to store full credit card information on Duke Systems or Servers the 16 digit account numbers PAN CV codes PINs or full magnetic strip Attached here are documents with information regarding compliance with data security standards and incident response procedures in the event of a compromise or a suspected compromise to payment card data Please read these carefully and understand the requirements for data security Address questions concerns or inquires to jerry connolly duke edu in the Housing Dining and Residence Life Finance Office To follow the PCI DSS standards below is a quick reference of some of the most basic expectations when handling card data Systems Security Since all merchant accounts on Duke Campus are a responsibility of Duke jointly with the operators fire walls and system maintenance are performed by Duke IT professionals to ensure security of card data Access rights are also assigned by Dining Services and in collaboration with other departments to ensure security of information Dining is working on new solutions for some of the POS systems that are not in full compliance with Duke University s standard of data security as the card data is stored in those systems despite tight controls Additionally a self assessment questionnaire is completed to evaluate systems and data security levels and to ensure compliance with all standards The following is a short list of expectations that operators managers and cashier staff are required to meet in an effort to ensure data security POS and credit card transmission device s must be secured at all times When not in use POS systems must be locked or inaccessible to unauthorized personnel Card transaction processing device s where separate from the POS such as Verifone Hypercom etc must be secured under a locking key IT services for all POS systems on Duke Campus must be performed by Duke IT professionals Credit debit card transactions should never be processed using wireless technology Data Security Awareness 1 December 10 2015

Duke Dining Services Data Security Awareness Firewall use is required on your network and PCs that are linked to POS or card information Duke IT staff will ensure firewalls are in place to secure data Where applicable use strong passwords for access to POS and transmitting devices Be sure to not use default passwords on hardware and software and to change passwords frequently and NEVER share passwords Regularly check PIN entry devices and PCs to make sure no one has installed rogue software or skimming devices Operational Processes To ensure data security awareness among all dining operations we require all new staff to be trained at the time of being hired as part of their new employee s orientation Before a new employee operates a cash register he she must take the on line PCI training class coordinated through the representative of Dining Services Director of Finance Assistant Director or their designee to learn about data security and sign the document certifying understanding of the PCI DSS standards The following are some basic practices operations are required to follow during the normal day to day transactions to ensure data security Do not store any sensitive cardholder data in computers or on paper Never copy share distribute forward or use a consumer s card data outside of the immediate payment transaction s need Train and coach employees and educate them on protecting cardholders data security Never include the full credit card number in an email or any other electronic communications Never write or type the full card number on paper invoices deposit forms or other documents Only if and when necessary full card numbers may be entered directly into the POS system when transacting by phone for catering purposes If you have a need for an exception to this rule for business reasons you must present your business case for review If an exception is granted exception procedures will be documented and signed off on by the location s owner operator and the managers cashiers All managers cashiers and other staff including new staff and cashier s backup who at any time operate a POS system where card is accepted must be trained on PCI DSS compliance and Duke policies standards and expectations If you encounter or suspect a credit card security problem please report it by immediately by following the procedures outlined in the attached document Incident Response Procedures Data Security Awareness 2 December 10 2015

Registering for and Completing the Security Awareness for Credit Card Processing Training in the Duke LMS Most employees were assigned the appropriate security training and this offering displays in the employee s In Progress Learning Activites section of the Duke LMS home screen 1 If you were not automatically assigned complete the following steps to register for the appropriate training 2 Log into the Duke LMS https vmw lmsweb duhs duke edu SabaLogin 3 At the Duke LMS Home screen in the Catalog Search field type security awareness and click Search 4 Scroll through the results to find the Security Awareness Training for Credit Card Processing course 5 Click Register 6 At the Confirmation page or from the Duke LMS home page In Progress Learning Activities section click the Launch or Launch Content link Version July 2013 1

Duke LMS Renewal for Credit Card Processing Annual Training Access the LMS via the URL https vmw lmsweb duhs duke edu SabaLogin i Under In Progress Learning Activities click the Begin Registration link next to the Security Awareness Training for Credit Card Processing Annual Renewal Trigger ii On the following page click Complete Registration iii On the following page click Launch Content to open the course and complete the training iv Once you complete the course you will receive a completion email for the course and the associated Required Learning v Annual Training needs to be renewed on an annual basis As a result you will receive an expiration reminder notice 30 days prior to the expiration date Once you complete the training again it will be renewed for another year

Duke Dining Services PCI DSS Compliance Training Acknowledgement Certification Trainee s Acknowledgement I acknowledge that 1 I have completed the on line PCI Compliance Training Session on __________________________ 2 The following documents were read and questions were answered Payment Card Policies Information Security Memo from Dining Administration Data security awareness Incident response procedures 3 I understand that this training is good for one year and that I need to attend training annually I acknowledge receipt of the above documents containing information related to PCI DSS compliance and data security of all credit and debit cards presented for payment through my dining operation and had my questions answered I understand the importance of complying with PCI DSS and Duke Policies relating to card information security standards I will adhere to and comply with the requirements explained in the training and the documents presented Finally I understand the potential threats and or consequences of negligence in protecting the data security _______________________________________ Printed Name _________________________________ Title Dining Operation s Name _______________________________________ Signature _________________________________ Date Managers and Owner Operators I will ensure that All staff and managers under my supervision are trained on compliance with the purchasing card industry data security standards All new hires will be trained before they access or operate POS and A log of cashier training with dates will be kept at my location for Dining Services audit at any time Manager s Signature ___________________________________________________________________________________________________ Dining Services Certification of training This is to certify that the above named individual has attended the mandatory PCI Compliance on line training on _________________________ and that he she is in compliance for one year from this date Signed ____________________________________ Jerry Connolly Director of Finance Data Security Awareness _____________________________ Date 3 December 10 2015

Duke Dining Services Payment Card Industry Data Security Standard PCI DSS Incident Response Plan Definition A cardholder data security incident is any situation in which one or more debit credit cards has been compromised or appears to have been compromised This includes incidents involving paper credit card documentation and or where a hacker has breached a computer involved in credit card processing even if no evidence exists that cardholder information was accessed Procedures 1 Immediately upon experiencing a suspected or confirmed security breach the staff member will contact the departmental IT Manager and HDRL Director of Finance for the affected unit If these people cannot be reached contact Duke s E Commerce Department or IT Security Officer see below table 2 The departmental IT manager will immediately contain and limit the exposure Prevent further loss of data by conducting a thorough investigation of the suspected or confirmed compromise of information To preserve evidence and facilitate the investigation Do not access or alter compromised systems i e do not log on to the machine and change passwords do not log in as ROOT Do not turn off the compromised machine Instead isolate compromised systems from the network i e unplug cable Preserve logs and electronic evidence Log all actions taken If using a wireless network change SSID on the AP and other machines that may be using this connection with the exception of any systems believed to be compromised Be on high alert and monitor all systems with cardholder data 3 The departmental IT manager will immediately contact Duke s IT Security Officer if it appears the attack presents a security issue to machines or networks beyond those of the department The departmental Business Manager will contact Duke s E Commerce Office if there appears to be a possible compromise of cardholder data 4 In the event unauthorized wireless devices are detected merchants must immediately contact Duke s IT Security Officer and the E Commerce Office 5 The departmental IT manager will issue immediate and intervening orders designed to Further secure the cardholder information and equipment in question Maintain business operations to the extent that this is safe and possible Duke E Commerce will arrange for secure alternative methods of credit card processing in order to maintain business continuity until systems can safely be restored Permit subsequent forensic analysis of the incident as directed by Duke s E Commerce Office and ITSO 6 The departmental IT manager will assess the extent of the compromise and the threat that it may continue Assessment will include the Number of accounts and the associated data at risk account number expiration date cardholder name address CV code track data PIN etc Attack vector and method will be determined The source of the compromise will be identified Timeframe of the compromise will be established Page 1 of 2

Duke Dining Services Payment Card Industry Data Security Standard PCI DSS Incident Response Plan 7 Duke s E Commerce department will contact the merchant bank as needed to report any fraud and will coordinate subsequent fraud control steps with issuing card companies The E Commerce department will instruct the merchant departments on any further incident reporting with banks and or card companies 8 If needed Duke s IT Security Officer will contact the local office of the Secret Service and other internal senior officers as appropriate i e Duke University Public Affairs 9 The departmental IT and HDRL Director of Finance will coordinate final procedures in the incident recovery with oversight from the IT Security Office and E Commerce department Departmental Contact Information Name Merchant Owner HDRL Director of Finance Jerry Connolly Technical Contact Student Affairs IT Trent Ramsey Tim Bounds Additional Departmental Staff Housing Dining Residence Life Jerry Connolly Auxiliary Finance Office Kellie Watt Phone 919 812 2509 Email Jerry connolly duke edu 919 684 5143 Trent ramsey duke edu Tim bounds duke edu 919 684 6304 Natalie vogt duke edu 919 660 3752 Kellie watt duke edu Office E Commerce Office Phone 919 681 6455 919 681 7251 919 681 2446 Email ecommerce duke edu christa stilleypoe duke edu mary reinecke duke edu Dan mclamb duke edu University IT Security Office 919 660 7003 security duke edu After Hours Emergency Contact OIT HELP DESK Please reference your department name and related details to ensure the proper escalation 919 660 2200 Click here to report a CREDIT CARD SECURITY PROBLEM https www dukeonline duke edu inv oice dukepay DukePayHelp html Corporate Contact Information Page 2 of 2

Dining Services Comment Card Policy A GENERAL Responsiveness to customers is a top priority of Dining Services For this reason comment card boxes will be located in each dining location Each location manager wiJl be responsible for carefully monitoring the incoming comment cards responding to each one promptly and carefully and incorporating customer suggestions into operations to the greatest extent possible B STOCKING AND RETRJEVAL OF COMMENT CARDS Location managers will ensure that comment card boxes are stocked with Duke Dining Services blank comment cards at all times Supplies of blank cards are available from the Dining Administrative office When running low on cards email dining duke edu and we will place new cards in your mailbox Comment card boxes should be secured and accessed only by Dining Administration in order to guarantee confidentiality A member from Dining Administration will retrieve the cards once a week C RESPONSE TO COMMENTS The Customer Service Coordinator will scan each comment card and email to each vendor The location manager will read and respond via email to each comment within two 2 business days for contract vendors and one 1 business day for Duke Dining locations Please copy dining duke edu to each response If a comment card does not have any contact information on it then send your response to dining duke edu as you would have to the customer D ONLINE COMMENT CARDS The Customer Service Coordinator will check the response database daily She will then forward the comments to each respective vendor Location managers will need to respond to each comment via customer s contact information and copy dining duke edu for verification that a response has been sent Location managers should respond to comments within one I business day of receipt from the CSC Revised 8 3 17 Page 1

Duke Dining E A T S Evaluation and Training Standards Program Standards Food Safety HACCP Customer Experience Nutrition Management Training on Standards One On One Consultations with Each Operation Formal ServSafe Training Management and Food Handler Formal Customer Service Training coming soon Formal Duke 101 Training coming soon Formal Allergen Training coming soon Email Notices of Obligations Online PCI Training Last Updated August 3 2017 Tools for Evaluation Operations Reviews numerical score County Health Inspections numerical score Rewards and Disciplinary Action Reward Financial Incentives Discipline Strike one two three system contractual consequences Completed Trainings yes no Mystery Shopper Reviews numerical score Operations Reviews numerical score Reward Financial Incentives Discipline Strike one two three system additional mandatory training with associated cost contractual consequences Completed Trainings yes no Operations Reviews numerical score Reward Financial Incentives Discipline Strike one two three system contractual consequences Monthly Compliance Checks Discipline Contractual consequences

Food Safety HACCP Standards Duke Dining Evaluation and Training Standards E A T S Program Receiving Duke Dining Standard Operations must take steps to ensure the receiving and inspection process is smooth and safe Specific staff must be trained and made responsible for receiving deliveries All deliveries must be From approved reputable suppliers Visually inspected for any damage to the product Checked to ensure it is properly packaged with labels and use by dates Checked to ensure they have been delivered at the proper temperature i e refrigerated or frozen Quickly stored in the correct areas Storage Duke Dining Standard All items that are not in their original containers must be labeled Labels must include the name of the food and the date the food was prepared Refrigerated food that has been stored for 7 days or more must be discarded Refrigerated foods must be stored at 41 degrees Fahrenheit or lower Frozen foods must be stored at a temperature that keeps them frozen Items must be at least 6 inches off the floor Only use containers intended for food Foods must be stored in the correct order ready to eat foods on top shelf seafood below whole cuts of beef and pork below ground meats below poultry on the bottom shelf Required Documentation 1 Cooler temperature log temperature must be taken off an internal thermometer not a digital thermometer on the outside of the unit 2 Freezer temperature log temperature must be taken off an internal thermometer not a digital thermometer on the outside of the unit Last Updated August 1 2017

Preparation Cooking Duke Dining Standard Food cannot be handled by employees that have been restricted or excluded due to illness All workstations cutting boards and utensils must be cleaned and sanitized before preparing food Fruit and vegetables cannot touch surfaces exposed to raw meat seafood or poultry Frozen food can only be thawed in a cooler submerged under running water or through cooking Frozen food can never be thawed at room temperature Foods must be cooked to the required minimum internal temperature When batch cooking a final cooking temperature must be checked and logged for every batch not every pan before it is placed in a hot box When cooking items to order temperatures need to be checked as much as possible as close to 100 percent as possible but a sample temperature must be checked and logged every 2 hours Foods that are cooled directly after cooking must be cooled in the correct amount of time Required Documentation 3 For batch cooking Cooking temperature log for every batch prepared 4 For made to order cooking Cooking temperature log completed every 2 hours Service Holding Duke Dining Standard Hot food must be held at 135 degrees Fahrenheit or higher Cold food must be held at 41 degrees Fahrenheit or lower Hot held or cold held foods must be temped and logged every 2 hours Required Documentation dependent upon the operation s type of food service 5 Hot holding temperature logs 6 Cold holding temperature logs 7 Time in lieu of temperature logs optional Last Updated August 1 2017

Nutrition Standards Duke Dining Evaluation and Training Standards E A T S Labeling Duke Dining Standards All pre packaged items must be labeled with a list of its top 5 ingredients including any of the big 9 allergens Peanut Tree nuts Milk Egg Wheat Soy Fish Shellfish Sesame All pre packaged items must be labeled with use by dates All food items must be professionally labeled and priced ensuring the big 9 allergens and dietary V V GF information are included on the labels Employee Training Duke Dining Standards All employees that serve food must know the allergens that each menu item contains and they must be able to identify where i e the manager to confirm allergen information All recipes or ingredients lists must be easily accessible in hard copy to all employees Last Updated July 7 2017

Duke Dining PID Template Herbed Chicken GF Meatloaf with Gravy Rice Pilaf V GF Mashed Potatoes V GF Contains Egg Wheat Contains Dairy

Management Standards Duke Dining Evaluation and Training Standards E A T S Hiring All employees must have completed and passed a background check before they begin working at Duke University Employee Management All contractors and their employees must obtain a Duke NetID and Duke Card Duke Cards must be carried with each employee at all times while on campus All Duke Dining contactors must follow Duke s living wage requirements for their employees Operations All Duke Dining operations that accept credit cards must complete PCI Training Last Updated July 7 2017

Location ___________________________________ Duke Dining Operations Review Food Safety Criteria Nutrition Weight Compliance Criteria Weight Compliance Are ALL foods stored with labels 40 Are pre packaged items labeled with top 5 ingredients list which should include Big 8 Allergens Are foods stored according to FIFO 40 Are pre packaged items labeled with use by dates 40 Are all products fresh no expired products 20 Are all food items professionally labeled and priced ensure Big 9 Allergens and dietary V V GF information included on labels 40 Are food temperatures for front of house serving areas checked and logged every 2 hours 50 Do employees know the allergens that each menu item contains and can they identify where i e the manager to confirm allergen information 40 Are food temperatures checked and logged in kitchen and production areas 50 Are recipes or ingredients list easily accessible in hard copy to all employees 20 Do freezers refrigerators warmers and merchandisers have operable thermometers 20 Is a comprehensive cleaning schedule posted in use and logged daily for all areas 60 Are sneeze guards free of dried foods splatter prints and grease build up 10 Is sanitizing solution in use in accordance with NC Health Dept regulations 50 Are serving counters free of stains clutter dirty rags empty buckets old cleaning supplies and trash 10 Are ice machines free of splatter dust items stored on top filters and inside clean 10 Are employees personable and professional 40 Are beverage machines maintained properly 10 Professionalism to include consistent look sleeved shirts no tanks spaghetti straps camisoles sagging pants and clean uniforms 20 Are grills ovens free of burnt on foods grease old food in burners sides free of splatter debris 10 Professional and uniform hats or hairnets worn properly with all hair restrained covered 20 Are reach in refrigerators freezers free of old food build up and debris on doors shelves and gaskets 10 Are employee nametags visible not ID badges no aliases 10 Are hand sinks adequately stocked with soap and paper towels in appropriate dispenser visible hand washing reminder signs posted appropriately 40 Visible nametags for manager supervisors 10 Does execution of ware cleaning procedures yield clean wares 20 Do employees use water at the correct temperature 10 Gloves use and proper hand washing including changing of gloves at a min of every 20 minutes 30 Are fingernails short and clean and free of artificial nails and nail polish 10 No jewelry on arms or hands except a plain wedding band no rings with stones worn 10 No cell phones or other electronic devices in use by employees 10 40 Customer Experience Total Score 0 Notes Manager s Signature Date Reviewer s Signature Date Criteria Last Updated July 7 2017

by The Picnic Basket Catering Phone Number 919 660 3957 Mon Fri 11am 3pm Sat 10am 4pm Sun 12pm 4pm Lunch Chicken Salad Tuna Salad Sandwich Wrap GF Veg Options Garden Salad GF Vegetarian Salad GF Veg Options 6 50 6 50 6 50 7 00 Add Chips Drink 3 00 Extra dressing Sides and Such Chips Parfait Fresh Fruit Salad Whole Fruit Protein Box Desserts Mooresville Ice Cream Add Extra scoop Cookie Brownie Dessert Bar Assorted Pastries Beverages Bottled Water Perrier Gatorade Bottled juice Juice Box Bottled soda Iced Tea Lemonade Sparkling Ice Cup of Ice Water 25 2 00 3 50 3 50 1 49 5 50 4 59 2 59 2 50 3 00 3 00 2 50 1 86 2 50 2 50 2 00 1 25 2 25 2 25 2 50 50

Hot Beverages Local organic Joe Van Gogh coffee espresso by The Picnic Basket Catering Hours Mon Fri 8am 3 30pm Breakfast Company All of our fresh baked goods are locally made Oatmeal GF Options Breakfast Wrap Vegetarian option Bagel includes cream cheese Muffin Brownie Cookie Dessert Bar Chex Treat Lucy s Cookie GF Vegan 3 00 4 00 2 50 2 50 3 00 2 25 2 75 2 75 3 00 Lunch Small Chicken Tuna Salad Large Chicken Tuna Salad Sandwich Wrap GF Veg Options Salad GF Veg Options 4 00 6 00 6 00 6 00 Soup of the day 3 4 Add Chips Drink 3 00 Extra dressing 25 Extra crackers 25 Sides Such Chips GF Yogurt Cup Fresh Fruit Cup Whole Fruit Protein Box 1 75 2 00 3 50 1 25 5 00 Drip Coffee Reusable Mug Drip Tea Espresso Americano Cappuccino Caf Latte Flavored Latte Mocha Latte White Chocolate Mocha Chai Latte Hot Chocolate Hot Tea Steamer 2 2 30 1 50 1 75 2 50 2 50 3 3 10 3 60 3 60 4 10 4 10 4 60 4 4 50 4 4 50 3 50 4 00 3 50 4 00 2 00 3 3 50 Flavor Shot 50 Extra Espresso Shot 55 Flavors Vanilla Hazelnut Chocolate White Chocolate Caramel Chai Sugar free Vanilla Chocolate Caramel Non dairy milk available upon request Cold Beverages Local organic Joe Van Gogh coffee espresso Iced Coffee Iced Americano Iced Latte Iced Mocha Iced Chai Bottled Water Apple Orange Juice Milk Soda Iced Tea Sparkling Ice Iced Water 2 90 2 70 3 60 4 10 3 50 1 50 2 00 2 00 1 75 2 50 2 50 50 We have a seasonal rotating menu please ask your barista for today s features

DUKE UNIVERSITY DINING SERVICES ALLERGY TRAINING 2014 2015

FOOD ALLERGIES DEFINED A food allergy happens when the body s immune system mistakenly recognizes a food usually a protein in a food as a threat This triggers an allergic reaction

SYMPTOMS OF AN ALLERGIC REACTION Mild symptoms may include one or more of the following reactions Skin Hives dry itchy rash itchy mouth or ear canal red skin around the eyes Stomach Upset Nausea or vomiting Diarrhea Stomach pain Uterine contractions Mucous Membranes Nasal congestion or a runny nose Sneezing Mild dry cough Odd taste in mouth

SYMPTOMS OF AN ALLERGIC REACTION Severe symptoms are called anaphylaxis and may include all of the previous reactions plus Swelling of the lips tongue and or throat Trouble swallowing Shortness of breath or wheezing Turning blue Drop in blood pressure feeling faint confused weak Loss of consciousness Chest pain Any of these symptoms require immediate medical attention

SYMPTOMS OF AN ALLERGIC REACTION Anaphylaxis is a severe and life threatening condition Roughly 150 200 people die each year due to allergic reactions to food If a diner in your food service establishment is having symptoms of an allergic reaction notify your manager and get help immediately

SYMPTOMS OF AN ALLERGIC REACTION DO NOT HESITATE and DON T take no for an answer Call Emergency Services 919 684 2444 you will reach Duke Police who will dispatch help immediately OR Call 911 and tell them that someone is having an allergic reaction Be sure you are able to give the address of your establishment

TIMING Most allergic reactions happen within minutes but can take up to a few hours after exposure to appear One of the most common causes of death due to an allergic reaction is delay in treatment Don t take any chances Get Help

FACTS Anaphylaxis is severe and life threatening Symptoms may begin as mild reactions and progress quickly Treatment involves administration of epinephrine students may or may not carry an epi pen or may not be able to inject themselves Epinephrine works quickly but in many cases is temporary The student will always need follow up medical attention

STUDENT S CONCERNS AND LIMITATIONS Students with food allergies typically worry that They are a burden to others They will have limited food choices Their social interactions will be limited That there is not enough education about their food allergy at their school Remember a food allergy is a medical condition and the student is not asking for special privileges they are just trying to stay safe

REVIEW OF KEY POINTS A first time reaction can happen at school Although rare severe and fatal reactions do occur Recognizing symptoms of a severe food allergic reaction and getting help immediately can save a life Living with food allergies can have an impact on students both socially and emotionally

AVOID FOOD ALLERGENS Oral ingestion eating the food allergen is the most common way a student would be exposed But not the only way Exposure can also happen through Breathing in the allergen Touching the allergen and then touching the eyes or nose Cross contact more on this later

HOW CAN AN ALLERGIC REACTION BE AVOIDED Knowing what is in the food they eat Strict avoidance of the allergy causing food is the only way to avoid a reaction Reading ingredient labels for all foods is the key to maintaining control over the allergy It is important to recognize that depending on the individual even a small amount can cause a severe reaction

WHAT DO STUDENTS WITH FOOD ALLERGIES NEED FROM YOU Read food labels manufacturers may change ingredients in a product without notice The FDA requires that all packaged foods clearly list the major 8 food allergens 1 2 3 4 5 6 7 8 Milk Eggs Peanuts Tree nuts Wheat Soy Fish Shellfish crustacean shrimp crab lobster

WHAT DO STUDENTS WITH FOOD ALLERGIES NEED FROM YOU Other foods not in the major 8 that people may be sensitive to include 1 2 3 Molluscan Shellfish scallops clams oysters mussels Sesame or other seeds Gluten except for wheat rye barley oats Foods not in the major 8 may be hidden in flavoring or colorings or other ingredients

HOW TO READ A LABEL FOR FOOD ALLERGENS Review and print the following fact sheet on how to read a food label Reading Food Labels click to review

WHAT DO STUDENTS WITH FOOD ALLERGIES NEED FROM YOU Avoid Cross Contact Cross Contact happens when two foods unintentionally come in contact with each other This produces the unintended presence of a food allergen Review and print the following fact sheet on Cross Contact and how to avoid it

WHAT DO STUDENTS WITH FOOD ALLERGIES NEED FROM YOU Avoid Cross Contact Common sources of cross contact include 1 2 3 4 5 6 7 8 9 10 11 12 Slicers Buffets Food Spatter Deep Fryers Grills Toasters Garnishing Sanitizing dip buckets Table tops Sponges and cleaning rags Hands Utensils

WHAT DO STUDENTS WITH FOOD ALLERGIES NEED FROM YOU Proper Cleaning and Attention Can Prevent Cross Contact What works soap and water commercial cleaners and commercial hand wipes Hand sanitizers DO NOT WORK

WHAT DO STUDENTS WITH FOOD ALLERGIES NEED FROM YOU Avoid Cross Contact Pay attention to the details For example 1 2 Do not fry french fries in the same oil that you might fry shrimp Don t reuse utensils that have come in contact with an allergen without thoroughly cleaning them Wiping off won t work

WHAT DO STUDENTS WITH FOOD ALLERGIES NEED FROM YOU Label food with known allergens Inform guests who have food allergies of any ingredients used in unexpected places If a food does not have a label or if you are unsure about the ingredients do not guess Take precautions to avoid cross contact If a mistake is made on an order make a new one www foodallergy org

REVIEW AND RESOURCES Severe Food Allergies Happen Be careful when handling and preparing foods Know what is in the foods you are serving to students If you don t know say so Students need your support and understanding Know your emergency plan Timing is critical

REVIEW AND RESOURCES Post Emergency Contact Numbers by Every Phone along with the name and address of your facility Best contacts 1 Duke Police they will dispatch Duke Emergency Medical Services 919 684 2444 2 911

CHECKLIST FOR HANDLING AN ALLERGIC EMERGENCY Accidents are never planned Therefore it is prudent to have a plan in place for handling an allergic emergency Designate key staff members to handle an allergic reaction should one occur Post the number for emergency services near every phone Duke Police919 684 2444 and 911 along with The address of your establishment and a reminder to state that someone is having a severe allergic reaction Just as you would do with a fire drill have staff members practice the allergy emergency procedures Afterward discuss ways the plan could be improved and adjust it if necessary If someone is having an allergic reaction do not deny it argue with the customer or defend the staff who made the food get medical help immediately Any incidence of food allergen reaction MUST be reported to Duke Dining Services as soon as possible www foodallergy org

Thank you for keeping our students healthy and safe For more detailed training information please print and review Food Allergy Training Guide Colleges and Universities