1. We provide access to ingredient information for made-to-order* items. *Made-to-order - Meals that are prepared on request and to your specification in the dining hall. Examples include a sandwich station, omelet station, burrito station, etc.
Our Mexican concept, Bueno, located at 3 locations on campus, has an ingredient sheet with allergens, and topping ingredients are accessible on our Net Nutrition site online: http://nutrition.dining.indiana.edu/NetNutrition/46
This is also the case for our pasta stations, presentation stations, and smoothie location, Bloomingberry (a binder is available with ingredient sheets for our frozen yogurt and sorbet flavors).
Our grill lines, such as The Den by Deny's franchise has an allergen brochure at the cash register customers can get: https://www.dennys.com/assets/files/Dennys-Allergen-Guide.pdf
Our Erbert & Gerbert sub line which is offered at 3 locations on campus has online nutrition and allergen info available: https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0ahUKEwjx5LzztODWAhUi54MKHToQB04QFggoMAA&url=https%3A%2F%2Fwww.erbertandgerberts.com%2Fwp-content%2Fuploads%2FEG_Nutrition_Web.pdf&usg=AOvVaw1yApzsTkgod1X943dPUw6o
Erbert & Gerbert offers gluten free subs on Udi's bread made to order in a separate area with separate toppings away from the main line. There is a slight upcharge. Our other deli and grill lines have the option of requesting a GF bun or Udi's bread for a sandwich. Our Gresham dining hall has a made to order pasta station with gluten free pasta. Our alfredo, pesto and marinara are gluten free. Students can call the dining hall ahead to request a special diet meal for pick-up. A chef, team leader, or culinarian staff member prepare the item using precautions and separate utensils.
2. We provide access to ingredient information for self-serve* items. *Self-serve - Meals that are served buffet-style in a dining hall. These are typically high risk for cross-contact and are best avoided by diners with food allergies.
Collins traditional dining hall has a lunch a-la carte meal and dinner buffet which posts ingredient line cards with ingredients and allergens above each item. These are printed for hot bar items at Union Street Market as well.
Salad bar ingredient allergens are available online on our Net Nutrition database which is maintained by University Registered Dietitians and dietetic interns.
3. We have procedures in place to lower the risk of cross-contact in made-to-order areas.
Procedures are posted that staff must follow when preparing a meal made to order. Chefs, managers, and assistant managers are Serve Safe certified and we have a couple chefs who have taken the Allertrain certification course. We follow HACCP plans and Standard Operating Procedures for our department when training employees how to prepare meals made to order for customers.
4. We have procedures in place to lower the risk of cross-contact in self-serve areas.
Signage is posted across our locations stating that our locations serve items which contain the top 8 allergens and that a student should speak with a chef or dining manager if they have a severe food allergy. We have a chef in each food court and major dining location and managers and team leaders who are trained to prepare meals for special diets and allergies. We are also audited by University Environmental Health & Safety regularly.
5. We have pre-order meals* available. *Pre-order meals - Custom meals that can be ordered in advance by a diner so they are ready for pick up at a specific time. Typically these can be ordered online or by phone/text.
Students who connect with or reach out to us (Registered Dietitian or management staff), are provided with the phone numbers of our dining staff so meals for special diets can be requested. We ask for 20minutes notice prior to pick-up, but will prepare items in a separate allergen friendly area of the kitchen for the student. Our staff get to know our students with food allergies and enjoy greatly the opportunity to assist them.
6. We have an allergy-friendly station*. *Allergy-friendly station - A food station where specific ingredients are banned, typically including many or all items in the Top 8 allergens and gluten.
7. We train dining services staff members.
All of these items are covered, as well as an overview of the top 8 and what foods are naturally free of allergens. We share info on what to do if a student has a reaction, and go over items sold on campus that are gluten free, nut free, and other items that benefit those with food allergies (ex..soymilk, lactose free milk, almond milk, soy yogurt ect).
8. We have a registered dietitian* on staff. *Registered dietitian - Registered dietitians are food and nutrition experts who are often tasked with helping students with food allergies navigate the dining halls.
9. We train our RA's.
10. We have inclusive resident life programs* including food. *Inclusive resident life programs - Programs in the resident halls often include food. Inclusive resident life programs will offer students with food allergies the opportunity to request safe food alternatives for events they attend in the dorms.
Reaching out to the Registered Dietitian who can advise the RA or coordinator of the floor program will allow the menu or food options to be reviewed and alternatives be offered.
Communication is key. Communicating to RAs and roommates what expectations and risks are is critical in order for dorm life to be as easy as possible. Having separate cooking utensils kept in a labeled tub and keeping food in your own room fridge will aid in ensuring food you purchase or cook is safe and allergy free.
11. We offer accommodations for roommate assignments. *Every accommodation request is evaluated on a case-by-case basis. A housing accommodation cannot be guaranteed prior to an individual evaluation.
It is helpful to list all dietary restrictions and specific food allergies on the housing application so we are aware for meals served during orientation, and when coming for Summer orientation it is helpful to set up a tour of dining locations with the dietitian and dining staff to begin to familiarize yourself with food options.
12. Our disability office processes food allergy and celiac disease accommodation requests.
Students may register with the offices of disability, but since we do not have one certain location where our students with allergies live/eat, the only change we typically offer is if a student needs access to a dorm kitchen we can advise in getting that set up. First year students are required to have a meal plan, and a food allergy does not exempt them, but a meal plan appeal can be submitted for unique circumstances where multiple severe allergies or restrictions exist and it is best for the student's safety to not eat in the dining halls but to obtain their own groceries. This decision is made rarely since first year students' first line of assistance is our chef staff. If deemed appropriate, it is reviewed on a case by case basis with involvement of the family and required medical documentation stating specific dietary requirements.
Medical documentation must be submitted, and guidelines are available on their website.
Submitting a physician's document with specific dietary recommendations and a signature is helpful if submitted to the Registered Dietitian as it can be used to request housing with a roommate that either has the same food allergy or housing in a single room to remove risk of a roommate having the allergen risk in the room.
See what health services we offer >
13. We have stock, undesignated epinephrine* available for emergency response. *Stock, undesignated epinephrine - Epinephrine that is prescribed to a college or university rather than to a particular student. This epinephrine is kept on hand to use for any student that experiences anaphylaxis.
14. Our campus emergency responders carry epinephrine.
See what our emergency response policy allows for >
IUPD and IU Health Bloomington Hospital which is less than 2 miles from campus are responders to emergency calls on campus.