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More than 30 staff members in University Dining Services at University of Wisconsin-Stout recently were certified by a national food organization.
Dining Services’ 32 nonstudent employees in food service, production and management received food service manager certification after completing testing through the National Restaurant Association.
The certification process requires extensive knowledge of food safety and sanitation, according to Ann Thies, Dining Services director.
“Although this is not a requirement of the job for these employees, nor of the state of Wisconsin, it’s the right thing to do when you serve over one million customers a year. Serving food safely is always priority number one,” Thies said.
Dining Services also employs more than 400 part-time student workers at its three facilities, Merle M. Price Commons, North Point Dining and the Memorial Student Center. The staff provides food for students, university employees, visitors and special events and offers catering services in the region.
“With every staff member training, leading and directing the work of so many part-time employees, the knowledge required for this certification is integral to the department’s success. Certification has become an ongoing benchmark for the department’s permanent staff members,” Thies said.