| Overall Rating | Reporter - expired |
|---|---|
| Overall Score | |
| Liaison | Maria Ayala |
| Submission Date | Dec. 25, 2013 |
| Executive Letter | Download |
Universidad San Francisco de Quito - USFQ
OP-T2-5: Trans-Fats
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Mario
Jimenez Head Chef Food and Beverage CPU |
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indicates that no data was submitted for this field
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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:
University uses 100% vegetable oil “El Cocinero,” which is fabricated with palm oleins and pure soy extract. This oil is designed to resist high temperatures and has no cholesterol. This oil is considered to have no transfat, which has a strict discarding policy to provide students with quality food. A company, which is environmentally certified, provides a service to the University and properly discards the oil.
One of the only possible products that may have transfats are pre-fabricated potatoes chips and other snacks. We calculated that on average 624 bags of snacks are sold each month. That comes down to an average of 7 bags per day.
None
The website URL where information about the program, policy, or practice is available:
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Data source(s) and notes about the submission:
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