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.
1. We provide access to ingredient information for made-to-order* items. *Made-to-order - Meals that are prepared on request and to your specification in the dining hall. Examples include a sandwich station, omelet station, burrito station, etc.
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.
2. We provide access to ingredient information for self-serve* items. *Self-serve - Meals that are served buffet-style in a dining hall. These are typically high risk for cross-contact and are best avoided by diners with food allergies.
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.
3. We have procedures in place to lower the risk of cross-contact in made-to-order areas.
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.
4. We have procedures in place to lower the risk of cross-contact in self-serve areas.
5. We have pre-order meals* available. *Pre-order meals - Custom meals that can be ordered in advance by a diner so they are ready for pick up at a specific time. Typically these can be ordered online or by phone/text.
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.
6. We have an allergy-friendly station*. *Allergy-friendly station - A food station where specific ingredients are banned, typically including many or all items in the Top 8 allergens and gluten.
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.
7. We train dining services staff members.
8. We have a registered dietitian* on staff. *Registered dietitian - Registered dietitians are food and nutrition experts who are often tasked with helping students with food allergies navigate the dining halls.
9. We train our RA's.
10. We have inclusive resident life programs* including food. *Inclusive resident life programs - Programs in the resident halls often include food. Inclusive resident life programs will offer students with food allergies the opportunity to request safe food alternatives for events they attend in the dorms.
11. We offer accommodations for roommate assignments. *Every accommodation request is evaluated on a case-by-case basis. A housing accommodation cannot be guaranteed prior to an individual evaluation.
12. Our disability office processes food allergy and celiac disease accommodation requests.
13. We have stock, undesignated epinephrine* available for emergency response. *Stock, undesignated epinephrine - Epinephrine that is prescribed to a college or university rather than to a particular student. This epinephrine is kept on hand to use for any student that experiences anaphylaxis.
14. Our campus emergency responders carry epinephrine.