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.
All short-order areas have ingredient information available on request in the dining hall. All allergens will always be displayed on the digital menus at each food station.
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 on request in the dining hall. All allergens will always be displayed on the digital menus at each food station.
3. We have procedures in place to lower the risk of cross-contact in made-to-order areas.
If you have a food allergy please make sure you have a personal plan in place with the Head Chef and Dietitian to ensure proper procedures are in place for you specifically.
4. We have procedures in place to lower the risk of cross-contact in self-serve areas.
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.
Make sure you have talked with disability services first to set-up a meeting and have talked with the Registered Dietitian to set-up specific meal procedures.
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.
Staff receives training explaining the seriousness of food allergies and celiac disease, proper cleaning methods to avoid cross-contact. All managers are trained on recognizing anaphylaxis, proper treatment for anaphylaxis, university policies regarding emergency response for anaphylaxis, and which first responders respond to anaphylactic reactions and whether they carry epinephrine. Non-managerial dining staff are trained on recognizing anaphylaxis and how to respond to anaphylaxis in accordance with university policies.
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.
They just need to communicate with staff so that we can make arrangements.
We can work with any students on dietary restrictions or allergies at programs if they will let staff know beforehand.
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.