"We use pans that are long, and shallow, not overflowing. This way the cold transfers better," Miller says.

Containers of sanitizers are located all around the kitchens and checked for efficacy every day, he says.

"Here they check how many parts per million in the sanitizer everyday," Miller says.

HDS hires its own consulting firm, in addition to state inspectors, according to Mayer.

"We have an outside consultant firm that goes around and does unannounced sanitation inspections," he says.

But Miller cautions that some food safety concerns are difficult to control, and are particularly worrisome during cold and flu season.

All fruit is washed before it is served, but Miller suggests that students take extra precautions and wash their fruit before eating it.

"I would suggest that you rinse it off. There are little sinks right on the line where you can do that. When I get an apple, I rinse it off," he says.

Miller says that HDS takes care to insure the best quality food for students, but the staff is not solely responsible for insuring food safety.

"People have to be responsible when they are serving themselves. Don't reach into that carrot stick pan with your hands," Miller says.

Orange You Glad About Veggie Options?

HDS offers a vegetarian option at every meal in hopes of providing the basic food groups to vegetarians as well, Miller says.

"Sometimes it's vegan, sometimes it's just meatless, but there is always plenty of other things," Miller says.

But the lack of a vegan options at every meal is a problem for some students.

"They only have vegan selections once every three days, I don't know what [vegans] do," said Heidi J. Bruggink '01, who is a vegetarian.