Montclair State will provide on-campus dining services with health and safety precautions in place. These precautions include social distancing, occupancy reductions, frequent cleaning and sanitizing, required use of face coverings (and gloves, for staff), physical barriers, and other measures to reduce the risk of spreading the virus.

The University will work closely with its food service provider, Chartwells, to implement, evaluate, and where needed, revise its protocols to fit the most current guidance. Food service models will be adjusted as permitted or required by State regulations.

At all campus dining locations, the following general safeguards will be implemented:

  • Takeout will be available at open venues, including residential dining halls. Customers will be encouraged to order in advance, to reduce lines at the entrance and serving locations. Students and employees can use GrubHub to place take-out orders in advance. Separate locations will be designated for picking up orders placed in advance.
  • Outdoor dining, under available tents, will be available near dining venues. Indoor dining will be provided, when permitted by the State of New Jersey.
  • Only single-use plates, utensils and drinkware will be provided.
  • All customer self-serve areas and buffets will be removed.
  • Coffee or tea will be poured into a cup by a gloved and masked food service worker. High touch self-service urns will not be used.
  • Tables and chairs will be separated to maintain social distancing.
  • Additional seating will be added outdoors, where possible.
  • For meal plan information, visit the Dining website.

Safety Protocols

  • Customers will be required to wear cloth face coverings before entering a dining location and while inside it. Face coverings may be removed, briefly, in order to eat or drink, but social distancing must be observed when unmasked.
  • Food service employees will be required to wear face coverings throughout the day when on University property (both on and off duty).
  • All food service employees will be required to wear disposable gloves when handling food (pre- and non-packaged food) and must wash their hands and change gloves every 30 minutes or less.
  • All kitchen equipment, food preparation areas and customer contact points will be sanitized every 30 minutes.
  • Food service staff will sanitize customer seating areas on an hourly basis.
  • Disinfectant spray bottles, gloves, and paper towels will be located at strategic locations inside dining venues to encourage customers to wipe down tables before and after using them.
  • Cashiers will be required to wear disposable gloves in addition to face coverings at all times when on duty.
  • Where operations allow, a separate line for customers paying by cash will be created, to minimize the handling of cash.
  • All grab-and-go items will continue to be pre-wrapped prior to customer purchase.
  • All food service entrances, exits, ordering locations and pick-up areas will be clearly highlighted and marked.
  • All customer entrances will have signs to remind customers of the requirement of wearing face coverings.
  • All food service areas will have markings on the floor and on countertops visibly highlighting the proper direction of traffic and indicating the required minimum 6-foot distance between customers at main traffic points.
  • Plexiglass shields will be placed at the major customer/food worker contact points, such as cashier stations and ordering and pick-up locations, where 6 feet of separation is not possible.
  • Where shields or sneeze guards already exist, they will be expanded to provide additional protection.
  • While inside any food service or dining venue, patrons will not be permitted to consume food or drink while walking around and will be required to be seated while eating.
  • At all locations, managers will monitor and enforce occupancy limits in all dining facilities. If possible, electronic counters will be used.
  • Hand sanitizer stands will be placed at the entrances and exits to dining venues.

Food for Students in Quarantine

Students in quarantine locations will be delivered food daily, including staples and snacks as well as hot food. When possible, the food will be dropped off in a space adjacent to the student’s room to eliminate person-to-person contact.

Food for Students with Special Dietary Needs

Chartwells will continue to ensure that students with special dietary needs have appropriate food choices. Students may contact the Manager of Dining Services if they have any questions.

Employee Training

Dining Services staff are trained by their employer, Chartwells, and are required to follow industry standards as well as laws and guidelines from local, state and federal regulatory agencies. Chartwells has a detailed written protocol for employee training, health screening/testing, service provision and symptom response. The staff will also be trained to follow the University’s rules regarding safeguards.


Chartwells will offer ”contactless” catering options to include drop-off menu items individually packaged for ease of delivery and consumption. Instead of buffets, all meals will be preordered and individually portioned into disposable containers. Dinnerware will be disposable and wrapped for individual diners. Beverages will be served only in cans or bottles. Coffee/tea will be poured by a gloved food service worker.

Vending Machines

Vending services are provided by a third party, Canteen. The Canteen supervisor will conduct a temperature check and screening interview at the distribution center to confirm that their employees are well and exhibit no sign of illness, and to assure that all safety PPEs (gloves, face coverings, and uniforms) are being worn by the employee before leaving the premises. Vending technicians will continue to wear all PPEs when on campus.

  • Technicians will sanitize each vending machine prior to and after product refills.
  • A transparent film will be attached to all customer touchpoints to allow for more thorough cleaning. It will be routinely changed over the course of the semester.
  • Restocking of products will occur during early morning hours to reduce the probability of customer contact.

Last Modified: Thursday, August 6, 2020 1:16 pm