University of Cincinnati- Main Campus
VerifiedWe encourage open communication between our students and dining team. Students can request ingredient information from our servers and dining team when placing an order.
At the deli, staff is trained to wash hands, change gloves, and pull from back-up containers if requested by a customer with a special dietary need.
Students can communicate their allergens to their server in the residential or retail dining area. Our team should take precautions to follow procedures to minimize cross-contact, i.e. change gloves, wash hands, separate pans/utensils, getting untouched foods from back-up supplies if requested.
Self-serve areas have separate serving utensils for each ingredient or dish, and are cleaned regularly. The salad bar groups like allergen-containing ingredients together. The dessert stations have separate serving equipment for each dessert.
Staff is trained to minimize cross-contact with allergens, i.e. change gloves, wash hands, separate utensils, food from untouched back-up supply if requested.
Simple Servings is our allergy friendly platform, which is at all 3 of our dining centers on campus. These stations are tightly controlled for allergens and cross contact and the dishes are made without milk, egg, soy, wheat, peanuts, tree nuts, shellfish, sesame, and gluten. Simple Servings offers fin-fish for added protein options.
Simple Zone is at one of the dining centers that will have pantry items that have products that are free from gluten, milk, peanuts, and tree nuts.
The dietitian has developed location specific allergy trainings for all residential and retail food operations on campus. The training includes Top 8 Allergen information, anaphylaxis info, cross contact best practices, and menu specific nutrition/allergy info.
Training topics include food allergies, food sensitivities/intolerances, Celiac, signs/symptoms of food allergic reactions, avoiding cross-contact, emergency procedures, food storage, and cleaning and sanitizing. All managers, supervisors, chefs, sous chefs, and our Simple Servings team are required to maintain a MenuTrinfo AllerTrainU Certificate.
Sodexo designed food allergy trainings are conducted annually and on-hire for all dining services staff.
We also provide ongoing food allergy training as needed throughout the year.
During RA training, student staff are informed to consider food allergies when planning residential life programs.
Dining Services works closely and collaborates with Accessibility Services to meet accommodation requests. Contact Accessibility Services for housing accommodation request and contact Dining Services for dining accommodation request.
All three dining centers have stoked, undesignated epinephrine, in addition to Student Health Services.