North Dakota State College of Science
VerifiedCurrently we provide ingredient information upon request.
Currently we provide the information upon request.
Sect 2: 2.4, 2.5; Sect. 3: 3.3, 3.4, 3.5, 3.6, 3.7,3.8; Sect. 4: 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, Sect. 5: 5.3, 5.4, 5.5, 5.7, 5.9, 5.10, 5.11, 5.12,
We continuously assess our self-serve procedures and are constantly looking for ways to improve to create the safest environment for all diners. We utilize best practices and resources, such as FARE, to make these improvements. Staff are certified in safe food handling from food allergies to food safety and sanitation.
We welcome student requests and feedback to ensure they are receiving the best possible products and services for their dining needs.
Staff receives training explaining the seriousness of food allergies and celiac disease. Staff is trained on proper cleaning methods to avoid cross-contact. Dining staff is trained on proper procedures in their area to prevent cross-contact and prepare a meal for a diner with a special dietary need. There is at least one trained staff member at every dining facility during operating hours who can handle special dietary requests and questions. All Dining Staff are trained on: • Recognizing anaphylaxis • Proper treatment for anaphylaxis • University policies regarding emergency response for anaphylaxis • Which first responders respond to anaphylactic reactions and whether they carry epinephrine
NDSCS will be providing ongoing food allergen training to all dining staff.
They are welcome to let the Res Life staff who are planning activities to inform us of special dietary needs, which we are happy to accommodate.
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They are encouraged to call our Accessibility Coordinator or stop by her office.