University of Miami
Not VerifiedAvoiding Gluten Icon: Foods that do not include gluten containing ingredients. We avoid cross contact but cannot guarantee they are gluten-free.
Vegan Icon: Foods that do not contain any animal-derived products at all including honey, dairy or eggs. A variety of vegan options are offered throughout campus.
Vegetarian Icon: Foods that do not contain animal products except dairy or eggs. We celebrate the environmental and wellness benefits of a vegetarian diet by offering multiple options in each venue.
Avoiding Gluten Icon: Foods that do not include gluten containing ingredients. We avoid cross contact but cannot guarantee they are gluten-free.
Vegan Icon: Foods that do not contain any animal-derived products at all including honey, dairy or eggs. A variety of vegan options are offered throughout campus.
Vegetarian Icon: Foods that do not contain animal products except dairy or eggs. We celebrate the environmental and wellness benefits of a vegetarian diet by offering multiple options in each venue.
Key Ways We Work as a Team to Prevent Cross Contact:
- Implement standard procedures for safe product storage in the back of the kitchen.
- Enforcing proper cleaning and sanitation practices for kitchen equipment & production areas.
- Following standardized recipes.
- Utilizing separate utensils & pans for the production and serving of allergy safe foods
- Washing hands and changing gloves regularly and upon request
Our staff is trained to change gloves for the handling and serving of avoiding gluten meals when requested by the guest. Additionally, we have separate utensils for preparing and serving avoiding gluten meals when requested by the guest.
From following standardized recipes to avoiding cross contact in all facets of production and service, we do our best to provide safe and balanced options for those with dietary food allergies and intolerances.
Products may change without our knowledge and menu items are prepared in close proximity to other ingredients that may result in cross contact with ingredients not listed, including allergens.
Key Ways We Work as a Team to Prevent Cross Contact:
- Implement standard procedures for safe product storage in the back of the kitchen.
- Enforcing proper cleaning and sanitation practices for kitchen equipment & production areas.
- Following standardized recipes.
- Utilizing separate utensils & pans for the production and serving of allergy safe foods
- Washing hands and changing gloves regularly and upon request
Our staff is trained to change gloves for the handling and serving of avoiding gluten meals when requested by the guest. Additionally, we have separate utensils for preparing and serving avoiding gluten meals when requested by the guest.
From following standardized recipes to avoiding cross contact in all facets of production and service, we do our best to provide safe and balanced options for those with dietary food allergies and intolerances.
Products may change without our knowledge and menu items are prepared in close proximity to other ingredients that may result in cross contact with ingredients not listed, including allergens.
The Avoiding Gluten self-serve station, located in each dining hall in the Pantry area, contains a separate toaster and waffle maker to be used with gluten free breads and waffle mix only. It also contains individually packaged condiments to limit cross contamination as well as a refrigerator of gluten-free pre-packaged products.
Every year, r our staff is trained by our Registered Dietitian, Alyson Marquez, on the program AllerTrain and every semester by our Safety Manager on proper food handling protocols to minimize the risk of cross contact.