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.
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.
All self serve areas have ingredient information available with the exception of the standard menu items on the salad bar and deli. However, they can be provided upon request.
3. We have procedures in place to lower the risk of cross-contact in made-to-order areas.
If someone alerts any and all staff of a food allergy then a procedure is in place to tell the person in charge who will then offer to make a separate meal in the back of the kitchen using all separate & clean utensils & pans to greatly reduce the risk of cross contact.
4. We have procedures in place to lower the risk of cross-contact in self-serve areas.
- Procedures are in place for how staff should handle high risk items to lower cross contact.
- Policy in place regarding how staff handles damaged items.
- Receiving Staff are trained on allergens to avoid cross contact and to notify the person in charge if a substitute item comes in without prior approval.
- Shelves and storage areas are labeled by product type.
- Allergy friendly foods are kept in a separate segregated area.
- Items at high risk of becoming airborne are stored on lower shelves away from open items.
- Prepared foods are grouped together.
- Storage containers are covered, labeled, and dated.
- Procedures are in place to prevent cross contact during food prep with color coded cutting boards & separate pans.
- Staff wash their hands and changes gloves between every allergy meal prepared.
- Prep surface is washed & sanitized between every allergy meal prepared.
- Clean utensils are used for each new meal item.
- If cross contact occurs the meal item is thrown out .
- The salad bar is set up so all dairy is in one section away from produce to lower risk of cross contact.
- Students can request self serve items from a fresh batch in the kitchen.
- Food labels in dining hall include all top allergen information in all areas with the exception of the salad bar and de
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.
Meal orders are submitted online which go directly to the manager. The manager then prints out the order and gives it directly to the chef or sous chef. The meal is prepared away from other foods using separate & clean utensils and pans to greatly reduce the risk of cross contact. The meal is either kept by itself in a separate warmer, or it is wrapped and labeled and placed in the fridge in the allergy pantry.
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.
All outside food is banned from the allergy-friendly pantry. Dining staff stock the pantry with a variety of foods such as gluten-free and Enjoy Life products. A student worker bakes for the pantry a couple times a week; this baked item will always be gluten-free and is sometimes free of other allergens like dairy and soy.
The pantry is only accessible to students participating in the allergy program, who need a code to enter. Allergy meals that are made to order have the option of being wrapped, labeled and put in the fridge in the allergy pantry. The pantry has a toaster, fridge/freezer, panini press and a small oven (for the student worker).
7. We train dining services staff members.
- Food allergy 101
- The difference between cross contact and cross contamination.
- Direct and indirect cross contact and how to prevent it. - How an intolerance is different from an anaphylactic food allergy.
- What is Celiac disease
- Recognizing and responding to anaphylaxis.
- College policy on administering epinephrine.
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.
Contact their RA.
For current students all requests and documentation need to be submitted to the Office of Disability Services before April 1st. For prospective students please submit documentation as soon as possible. The earlier we know the more we are able to assist you.
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.
12. Our disability office processes food allergy and celiac disease accommodation requests.
Submit all medical documentation to Health Services and contact the Disability Services office.
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 >