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Updates on Coronavirus (COVID-19)

Cal Dining is committed to supporting and nourishing the Berkeley community during this challenging and uncertain time. Our goal is to provide high-quality dining options, while following campus, CDC, the City of Berkeley Public Health, and California Department of Public Health requirements. Due to precautions for COVID-19, our hours of operation may change with limited notice.

Our team is dedicated to ensuring cleanliness and reducing virus transmission. You may notice some additional changes in your dining experience even while our operations remain limited. Thank you for your patience as we work to build up our services again after a year of responding to the pandemic.

 

Spring 2022

In alignment with city and state guidelines, UC Berkeley will no longer require masks indoors — regardless of vaccination status — beginning Monday, April 4. Until then, anyone who is not fully vaccinated is still required to wear a mask indoors. Beginning April 4, masks will continue to be strongly recommended but not required for anyone.

On March 11, the city of Berkeley announced that restaurants, gyms, and indoor events are no longer required to check patrons for proof of vaccination. 

To align with the city’s guidance, proof of vaccination (or showing your campus access badge) will no longer be required to gain entry to Rec Sports and Cal Dining facilities beginning Monday, March 21. Other events or dining situations listed in the city’s health order may continue to check proof of vaccination at the choice of the department managing the indoor space through the month of May to support the transition to this change. 

UC Berkeley students, faculty, and staff are still required to follow the campus COVID-19 vaccination and surveillance testing requirements.

You can review our locations and current hours online for the most up-to-date information.

Cleaning Procedures

Cal Dining staff is diligently cleaning tables and touchpoints throughout our facilities. This includes hourly wipe-downs of touch areas, like building entrances and exits, light switches, etc.; wiping down tables more frequently; utilizing hospital-grade disinfectant/detergent that is a cleaner, sanitizer, fungicide, mildew stat, and virucide.

Staff is instructed to wash hands frequently. This is currently part of production standards with staff washing hands between tasks, after taking breaks, between changing gloves, and as required by the health code. Culinary staff wear disposable nitrile gloves any time they are producing a product that is ready to eat for the consumer. They also use gloves when serving the customer.

Dining also has several stations throughout each facility that provide sanitizer to guests. 

 
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