In stations where our staff is serving, customers can ask for portions from hold/cold holding that have no been on the service line, reducing the risk of cross-contact risk that exists through the natural pace of high-volume service.

We do not serve loose peanuts or cook foods in peanut oil in the dining centers.  We do provide peanut butter and serve desserts containing peanuts, but separate and label these items clearly.

Each dining center offers dairy alternative foods such as non-dairy milks, cheeses and desserts, as well as gluten-free breads and sauces.

Food items can also be marked with the cross-contact risk label that indicates that due to the nature of the cooking process, there is a possibility of an unintended presence of an allergen in the food. Refer to the ingredient list of the menu item for specific details. It is up to you to make your own risk assessment and to decide whether or not to consume the food. 

Please be aware that CSU Dining Services handles and prepares egg, milk, wheat, shellfish, fish, soy, peanut, tree nut products, and other potential allergens in our dining facilities.

Our on-campus bakery provides the majority of baked goods to our dining centers.  Although we take great precautions to minimize cross contact with those foods containing nuts, all are prepared in the same location.