Policy
It is the responsibility of BYU Dining Services to demonstrate due diligence in protecting customers and maintaining regulatory compliance by adhering to established Food Safety, Quality Assurance (QA), Good Manufacturing Practices (GMPs), sanitation procedures, allergen controls, and documentation requirements.
Food safety is a condition of employment. All employees are expected to comply with applicable food safety and quality standards at all times, as well as maintain current education and training in both ServSafe and FARECheck. Failure to comply may result in disciplinary action up to and including termination.
Food Safety Disciplinary Procedure
Classification of Violations
Minor Violations
Minor violations are typically first-time or low-risk oversights that may be corrected through coaching.
Examples include improper hair or beard net use, non-work related cell phone use in production areas, wearing jewelry in production areas, minor handwashing lapses, or incomplete documentation.
Repeated minor violations may result in progressive discipline.
Major Violations
Major violations increase risk to product safety, regulatory compliance, or certification standards.
Examples include repeated GMP noncompliance, ignoring sanitation procedures, failure to complete required documentation, falsifying documentation, or bypassing allergen controls.
Major violations may result in written warning or further disciplinary action depending on severity.
Critical Violations
Critical violations significantly endanger public health or demonstrate willful misconduct.
Examples include intentional food tampering, knowingly allowing contaminated product to ship, deliberate falsification of food safety records, refusal to follow corrective actions, or gross negligence leading to contamination risk.
Critical violations may result in an employee Performance Improvement Plan (PIP) or termination.
Disciplinary Procedure
1. In the case of a minor violation, the supervisor of the area will provide coaching to the employee, review expectations, and address any obstacles impacting compliance.
2. If the issue continues or warrants further action, a documented verbal warning will be issued by the Supervisor or General Manager in coordination with the Quality Assurance Manager.
3. If noncompliance persists, a written warning will be issued in coordination with Human Resources. The written warning will detail the violation, prior discussions, and required corrective actions. The employee must acknowledge receipt.
4. For repeated or serious violations, the employee may be placed on a Performance Improvement Plan by the Operations Manager, and Human Resources.
5. If noncompliance continues or presents significant food safety risk, termination of employment may occur following review by the Managing Director, and Human Resources. Serious or intentional violations may result in immediate termination.
Documentation Procedure
1. The responsibility for initiating documentation of a food safety violation lies with the Supervisor, General Manager, or QA representative who identifies the issue.
2. Documentation must include:
- Date and Time
- Location
- Specific Observation
- Policy Violated
- Employee Response
- Corrective Action Taken
3. Documentation shall be submitted to the Area Manager and maintained within BYU Dining Services for record retention.
Corrective Action and Retraining Procedure
1. Supervisors, in coordination with the General Manager and Quality Assurance Manager, shall evaluate whether the violation resulted from a knowledge gap, training deficiency, habitual noncompliance, or intentional behavior.
2. When retraining is required, documentation of the training and verification of competency must be maintained.
3. Disciplinary action does not replace required product control, deviation reporting, or corrective action procedures for any other BYU Dining Services Policy.
Oversight
The Quality Assurance Manager, Operations/General Manager, and Human Resources are responsible for oversight of this procedure.
The Dining Executive Team provides final review and approval of policy revisions.
Revision History
2/11/26 – Policy drafted for review by the Dining Executive Team.