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.
We can provided detailed ingredient information as requested for all food stations.
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.
We post tags for items that highlight some nutrition information facts as well as top 8 plus gluten information along with vegetarian or vegan status. Specific requests can be confirmed in person on the spot by speaking with a manager or chef to see specific recipe or product information.
Any questions or information requested will be handled on the spot for the guest to review for their needs.
3. We have procedures in place to lower the risk of cross-contact in made-to-order areas.
We can prepare in separate pans with separate utensils and separate ingredients. Further information here on our web site: http://www.unh.edu/dining/special-concerns
4. We have procedures in place to lower the risk of cross-contact in self-serve areas.
We have several items in place at self-serve areas (menu tags highlighting top 8 allergens plus gluten, standardized recipe system, ability for customized orders using separate utensils as well as individualized meal orders separate from self-serve areas. Full summary here at our web site: http://www.unh.edu/dining/special-concerns
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.
We have an online meal ordering system, targeted at presently for gluten-free meals, and the online system is used for all special nutrition concerns based on individual needs. See further information at our web site here: http://www.unh.edu/dining/special-concerns
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.
The station is staffed and we require anyone approaching the station to have a clean, empty plate so that no other foods are brought to the station.
7. We train dining services staff members.
food allergy 101, anaphylaxis, avoiding and preventing cross-contact, the importance of relationships with guests and team members for creating a safe environment, department policy for managing a food allergy emergency. The training included interactive group discussions and each group reports out on example scenerios and how they would be handled.
We also have stock epinephrine at each of our 3 dining halls. A policy has been developed and training has occurred annually. Managers and supervisors are trained in the use of an epinephrine pen in an emergency.
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.
There are not allergy safe foods at every residence hall program. RAs and hall staff are particularly sensitive if they know a student has an allergy. When they know there is an allergy, they work really hard to provide a safe alternative.
If a student indicates on their medical emergency form about their allergy, hall staff can be alerted. However, this alerts all medical conditions, not just allergies. It is best to be communicative with hall staff. If the allergy is life threatening or cause for emergency, the hall staff will alert other floor-mates (at the agreement of the student with the allergy). This is to caution their use of allergic food in that student’s room or to be aware of medical signs in case of emergency situations.
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.
incoming first year students who want housing will fill out an online application and will be provided an area to tell us about any specific accommodation needs we should keep in mind for them. This is typically how students alert us that they have a food allergy that warrants special consideration with regarding to assignment and roommate(s).
12. Our disability office processes food allergy and celiac disease accommodation requests.
Dining Services (works collaboratively with Disability Services) and Housing (refers to Disability Services).
Complete Intake with Disability Services. Also able to contact (email, phone) and meet with Disability Services to complete Intake, collect information, and discuss accommodation needs.
All accommodation needs are coordinated through Disability Services – housing, dining, academic. Disability Services will coordinate, collaborate, and communicate with appropriate offices (e.g., Dining Services) to address specific needs. Ample documentation is necessary to establish the disability, its nature and impact. Bring what is available. Any additional information will be noted if necessary.
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 >