| Overall Rating | Reporter - expired |
|---|---|
| Overall Score | |
| Liaison | Jessica Bast |
| Submission Date | April 5, 2012 |
| Executive Letter | Download |
North Carolina State University
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Keith
Smith Food Service Manager Dining and Catering Operations |
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indicates that no data was submitted for this field
None
Does the institution use frying oil that does not include trans-fats and seek to avoid foods that include trans-fats in its dining operations?:
Yes
None
A brief description of the trans-fats avoidance program, policy, or practice:
Food prepared through NC State University Dining is not cooked with oil that contains trans-fat. Through vendors, if given the option, University Dining chooses the "no trans-fat" product.
None
The website URL where information about the program, policy, or practice is available:
Data source(s) and notes about the submission:
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