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.
Ingredient information is available for all made-to-order stations in our residential dining facilities. If not already available online, students can request ingredient information from a manager or contact our registered dietitians.
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.
Salad Dressings, Sauces, Penn State Bakery items and Berkey Creamery ice cream stations will include labeling for the Top 8 allergens, sesame and gluten. Students can also request ingredient information for any self service areas by approaching a manager or contacting our registered dietitians.
3. We have procedures in place to lower the risk of cross-contact in made-to-order areas.
Chefs, management and full-time dining employees have received training through AllerTrain by MenuTrinfo. Students are encouraged to disclose their allergy to the employee working at the station. Managing Chefs can prepare meal requests in the back of the house for students working with our registered dietitians.
4. We have procedures in place to lower the risk of cross-contact in self-serve areas.
Dining staff make every effort to keep self service areas clean and maintained throughout meal service, but we cannot guarantee that any item is free from allergen cross-contact. Students can request items from backup product for any self serve areas in our residential dining facilities.
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 should contact our registered dietitians to learn more about pre-order allergy meals. Each residential dining facility has a managing chef who can work with students on preparing safe, allergy-friendly menu selections.
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.
Our allergy-friendly station is called Pure, and is located in East Food District (East Halls). Menu items are free of the Top 8 allergens, gluten and sesame- but coconut is allowed in the station. The food is also kosher-certified and under supervision of a mashgiach with Star K, is produced on dedicated allergen-free equipment isolated from the main dining hall kitchen, and is served by employees (no self-service) to prevent cross-contact. Pure is closed during Jewish holidays, but food will be prepared in advance to closing, packaged and either sold in the campus market or offered in the main buffet area.
7. We train dining services staff members.
Food Allergies, Celiac Disease, Food Intolerances/Sensitivities, Signs & Symptoms, Anaphylaxis & Emergency Procedures, How to Administer Epinephrine, How to Prevent Cross Contact in both Front and Back of House, Label Reading, Cleaning and Sanitizing.
New full-time hires will receive training through AllerTrain by MenuTrinfo. All dining staff receive ongoing training and periodic reminders emphasizing the best practices in managing food allergies, Celiac Disease and food intolerances in foodservice. All student employees will soon be required to take a food allergy course upon hire.
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.
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.
From the Student Disability Resources website, we refer prospective students and parents to Housing and Food Services for accomodations, see: http://equity.psu.edu/student-disability-resources/penn-state-resources. Student Disability Resources is available to assist students with accomodations in the classroom, including food labs.
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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 >