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Tor Echo Newspaper of the Pioneers Alfred State is among 20 State University of New York (SUNY) campuses that have recently been named to the 2014 Presi- dent’s Higher Education Community Service Honor Roll. The list recognizes colleges and universities that achieve meaningful, measurable outcomes in the communities they serve and show a clear commitment to communi- ty service and service learning. “Participating in com- munity service is an im- portant part of any college experience, and a hallmark of our strategic plan. Each of our SUNY campuses has an astounding array of options for students as well as faculty and staff to give back to their local communities, and to have a greater impact on communities across the country and abroad. Congratulations and thank you to each of the campuses recognized by the President’s Hon- or Roll this year” said SUNY Chancellor Nancy L. Zimpher. Last year, Alfred State students contributed near- ly 60,000 hours of service, civic leadership, and work- force ready knowledge to communities in need. In ad- dition to participating annu- ally in civic engagement op- portunities such as Cele- brate Service Celebrate Al- legany and the Martin Lu- ther King Jr. Day of Service, the college’s students have also assisted communities devastated by Superstorm Sandy and Haitian communi- ties recovering from the 2010 earthquake. Jonathan Hilsher, direc- tor of the Center for Civic Engagement at Alfred State, said “The College being named to the President’s Honor Roll recognizes the exemplary community ser- vice undertaken by its stu- dents, faculty, and staff and highlights how this represents best practices in com- munity impact and service”. Alfred State’s culture of civic engagement results in community challenges being addressed in a meaningful way Even as student learning is enhanced through applied curricular and co-curricular experiences.” Alfred State Honored for Making a Difference Through Community Service

Tor echo 2015 spring 5

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Tor Echo is the student-published biweekly newspaper of Alfred State SUNY College of Technology in Alfred, NY.

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Page 1: Tor echo 2015 spring 5

Tor Echo Newspaper of the Pioneers

Alfred State is among 20

State University of New

York (SUNY) campuses

that have recently been

named to the 2014 Presi-

dent’s Higher Education

Community Service Honor

Roll. The list recognizes

colleges and universities

that achieve meaningful,

measurable outcomes in

the communities they

serve and show a clear commitment to communi-

ty service and service

learning.

“Participating in com-

munity service is an im-

portant part of any college

experience, and a hallmark

of our strategic plan. Each

of our SUNY campuses

has an astounding array of

options for students as

well as faculty and staff to

give back to their local communities, and to have a

greater impact on communities across the country

and abroad. Congratulations and thank you to each

of the campuses recognized by the President’s Hon-

or Roll this year” said SUNY Chancellor Nancy L.

Zimpher.

Last year, Alfred State students contributed near-

ly 60,000 hours of service,

civic leadership, and work-

force ready knowledge to

communities in need. In ad-

dition to participating annu-

ally in civic engagement op-

portunities such as Cele-

brate Service Celebrate Al-

legany and the Martin Lu-

ther King Jr. Day of Service,

the college’s students have

also assisted communities

devastated by Superstorm Sandy and Haitian communi-

ties recovering from the

2010 earthquake.

Jonathan Hilsher, direc-

tor of the Center for Civic

Engagement at Alfred State,

said “The College being

named to the President’s

Honor Roll recognizes the

exemplary community ser-

vice undertaken by its stu-

dents, faculty, and staff and

highlights how this represents best practices in com-

munity impact and service”. Alfred State’s culture of

civic engagement results in community challenges

being addressed in a meaningful way Even as student

learning is enhanced through applied curricular and

co-curricular experiences.”

Alfred State Honored for Making a

Difference Through Community Service

Page 2: Tor echo 2015 spring 5

Tor Echo

Report, Encourage, Engage

Issue 5, Spring 2015

Editor-in-Chief: Lynnette Lockwood / Associate Editor: Jordyn Riethmiller / Sports Editor: Morgan Franchina

Treasurer / Student Senate Representative: Daniel David

Reporters: Karla Chun, Christy Dodd, Katie Dussing, Grace Franklin, Brianna Freeman, Anthony Grande, Ashley Kennedy,

Nichole Meehan, Don Schrader, Breanna Smith, Madison Szpaicher, Angel Torres

© Tor Echo, 2015

Tor

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Welcome back from break, everyone. Have fun, study, and enjoy the rest of your semester. Coverage of

the recent Election will be coming out soon. Unfortunately, ASC’s candidates did not prevail, but we have

brought greater participation to elections in Alfred. Hope you all voted.

- Lynnette Lockwood, Editor-in-Chief

Welcome Back

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/ R

eport

, Enco

ura

ge, Enga

ge!

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I’ve been an employee with ACES since September 2012, I’ve worked at the Terrace and Evergreen Café, a new food facility at Alfred State College opened in the beginning of the fall semester in 2013. When it originally opened, the meal swipe options at Evergreen were salads, sandwiches, or wraps as the main en-trees; yogurts, fruit snacks, granola bars, or chips as the sides; and a bottle of water, a fountain drink, a coffee, or a hot tea were the drink options. Items that could only be bought with dinning dollars, CSA, cash, or credit were lattés, cappuccinos, chai, hot chocolate, soup, juice, milk, fruit cups, and baked goods. Since then there have been many additions to the menu and meal deals: special meal deals, soup meals, morning meals, yogurt parfaits, Paninis, ice coffees, ice lattes, and Frappuccinos. In my opinion all of these changes have made Evergreen very successful but has also put a strain on the employees. The way the facility was designed reflected what was going to be sold in the café but the addition of some of the new items meant also getting new equipment and new products. I have an associates in Baking & Production management and also have some out-side experience in food service and hospitality. When designing and building a food facility there are some main points that must be considered and upheld: what food products are needed, what type equipment will be used, and how many people will be working with these items, for example. A very important consid-eration is, are health code requirements being met? That being said ACES hit all of these key points right on the head: a dish-washing station, hand washing station, a refrigeration unit, and a small stock area in the back of the facility, a standard station sink, three lowboys, an espresso machine, two coffee machines, two coffee bean grinders, two display coolers, and one soda dispenser in the front of the facility.

This worked well in the beginning but with the later addi-tions of two blenders, a potable well, a Panini grill, and the con-

vection oven it’s been difficult to maintain. The soup must be kept at a certain temp and must not be held for more than eight hours to be considered safe for consumption. And any special needed heated meat such as ground beef, chicken, turkey, etc. are held in a slow cooker from 11 a.m. to 9 p.m. on a low temp. The equipment itself is fine but backups are kept in a “Hot box”, this is a problem because this allows the food to drop into the danger zone for long periods of time, then when the product is put into the well or slow cooker it jumps from the danger zone to the proper temp in a short time. This is a very real health risk and could be avoided if each back was made closer to the time that it may be needed, rather than to over-produce earlier in the day, and keep heated as reserves.

Another issue is cross contamination; between food aller-gies, food pathogens, and religious beliefs food products that differ in base ingredients and preparation need to be kept sepa-rate. Yet in Evergreen there is only one sanitation bucket in the front of the house usually containing three or more rags that used to sanitize the counter space, the blenders, the Panini grill, the prep station, and the espresso machine. There should be a separate sanitation bucket for each, since once a rag is used even though it is going into sanitized water, the bucket and rags still contain remnants of anything it came in contact with. Color coded wash cloths would also help alleviate this problem. On top of that, because the solution becomes less potent after a certain amount of time, each bucket should be changed at least every 2 to 4 hours to refresh the water.

Everything here is an easy fix. It will just take time, patience, and care to apply and maintain a safe and clean workplace. Editor’s Note: This article is printed anonymously because the writer wishes to remain working at Evergreen, always striving to improve this well-loved eatery on campus.

Evergreen Café: Some Improvements Would

be a Boon to All