Food Stores

Food and food related products purchased for the dining halls is delivered to Food Stores. Products are meticulously checked for contents, quantity, package size, condition and expiration date. After receipt, products are put into dry storage, freezer, or refrigeration units. All items must be on a First In First Out (FIFO) basis so all products must be rotated with each receipt. Every pound must be handled a minimum of five times from receipt to delivery to the dining halls. Three to four million pounds of food are received each year. As much as 35,000 pounds of food can be received from a single vendor in a single morning, much of which must be handled at sub-zero temperatures.