Point Loma Nazarene University
VerifiedIngredient information is available for all stations. Daily Dish, Vegan Station, EVO Grill, Grill, and Deli Station.
All dining hall stations have signage identifying the top eight allergens. Top eight allergen and nutrition information can also be found on our online menu at https://menus.sodexomyway.com/BiteMenu/Menu?menuId=15942&locationId=62390004&whereami=https://plnudining.sodexomyway.com/dining-near-me/plnu-dining-hall , and through our mobile Bite Sodexo app, allowing for students to plan their meals before entering the dining hall.
Students may ask a Dining Manager, Registered Dietitian, and/or Executive Chef for full ingredients lists or product labels at any time. Please state your known allergies when requesting for ingredient/product lists.
Our retail location Point Break Café has signage identifying the top eight allergens. Top eight allergen and nutrition information can also be available upon request, and through our mobile Bite Sodexo app, allowing for students to plan their meals before entering the dining hall.
All resident dining stations have top eight allergens listed on an item identifier at the point of purchase. Ingredient information is available on the BITE app and upon request.
Students may ask a Dining Manager, Registered Dietitian, and/or Executive Chef for full ingredients lists or product labels at any time. If you have a food allergy, please speak to the Dining manager, Registered Dietitian, or Executive Chef. Please state your known allergies when requesting for ingredient lists or back up ingredients.
Our menu system provides ingredient statements specifically highlighting the big eight allergens: milk, eggs, shellfish, fish, tree nuts, peanuts, wheat, & soy. Guests may check on the presence of allergens prior to planning their meals using the online menu, Bite app, and nutrition calculator. The absence of an allergen listed on posted or electronic product signage is not a guarantee that the product is free of that allergen. The guest is responsible for communicating their allergy to a supervisor or manager to ensure safety.
Cross-contact procedures are in place for each station and throughout the dining hall. All dining services staff who work at made-order stations are trained upon hiring and are monitored for compliance with cross-contact procedures. For stations that offer items made without requested allergen(s), for example gluten, employees are trained to wash hands, change gloves, use clean utensils and prep surface, pull ingredients form back up storage, prep the item in a safe environment, and hand the item directly to the student.
Note: Our dining facilities are not considered free from any food allergen or gluten. While we take care to minimize cross contact, from receiving to service, between allergen free and allergen containing foods we cannot totally eliminate exposure to food allergens and gluten.
My Zone is our resident dining program “pantry” where food items needed by students with Celiac disease or nut allergies are stored and prepared with precautions against cross-contact. This area is free of tree nut, peanut and gluten-containing ingredients and products.
All dining services staff are trained to monitor self-service areas for cleanliness and will clean up spills as quickly as possible. Separate tongs and utensils are also used for all self-service items. If you have a food allergy, please speak to the Dining Manager, Registered Dietitian, or Executive Chef and ask for items from the backup self-service items supply.
Students with food restrictions that qualify as a medical necessity (as approved by the Office of Disability Resource Center) have the ability to pre-order meals and will work directly with our Executive Chef and Registered Dietitian to set up an accommodation for customized meals.
Note: Our dining facilities are not considered free from any food allergen or gluten. While we take care to minimize cross contact, from receiving to service, between allergen free and allergen containing foods but cannot totally eliminate exposure to food allergens and gluten.
Our Simple Servings station can safely serve students with the following allergies: gluten, wheat, soy, egg, milk, peanut, tree nut and shellfish.
Simple Servings is our resident dining option, providing safe and appetizing food choices for our customers with food allergies and/or gluten intolerance. The Simple Servings station does not offer foods made with the FDA most-common allergens of Milk, eggs, shellfish, fish, tree nuts, peanuts, wheat, and soy. All foods offered will be made without gluten-containing ingredients. Simple Servings staff members are carefully trained to avoid cross-contamination of their menu items. Purple utensils, pots and pans, cutting boards, knifes, etc., are used to indicate allergen free. All Simple Servings menu items are prepared and stored in with dedicated equipment and prep spaces.
Note: Separate equipment, storage areas, utensils and preparation areas minimize, but do not totally eliminate, the chances of gluten and allergens in our Simple Servings foods.
Food allergy 101, anaphylaxis, avoiding and reducing cross contact, college and university policies, celiac disease, food intolerances, and emergency procedures. All staff also attend a yearly training focused on Simple Servings, our allergen free station. See allergen-free station section for more information.
Food allergy 101, anaphylaxis, avoiding and reducing cross contact, college and university policies, celiac disease, food intolerances, and emergency procedures. All staff also attend a yearly training focused on Simple Servings, our allergen free station. See allergen-free station section for more information.
All Dining Managers, Executive Chefs, Registered Dietitians, Simple Servings cooks, and applicable supervisors and sous chefs complete the AllertrainU certificate training by MenuTrinfo.
Students can submit an accommodation request online, email or in-person