Georgia Institute of Technology (Georgia Tech)
VerifiedAll stations have ingredient information available, one just needs to ask our staff.
App and station signage includes information on whether recipes contain top 9 allergens (wheat, soy, milk, eggs, fish, shellfish, peanuts, tree nuts, and sesame), and other ingredients of interest (garlic, onion, pork, chicken, beef, turkey). Dishes are also labeled with icons indicating that recipes are gluten friendly, Halal, or Kosher.
While full ingredient statements are not provided online or at the point of service, ingredient statements for specific products can be shared upon request.
All self-serve areas have ingredient information available upon request.
Recipe information for self-serve items provided via NutriSlice app, and includes labeling for top 9 allergens, additional ingredients of interest, and icons for Gluten Friendly, Halal, and Kosher. Full ingredient statements are not listed electronically or at the point of service, but are available on request. Every label is read every time for allergen safe areas.
Students with food allergies are encouraged to request that employees change gloves, use new utensils and a clean pan, and request produce or meats stored behind the counter from employees working at salad bar and deli stations. For students avoiding gluten, students can obtain a GF bread or roll from a designated refrigerator, go to the grill or deli and have the item prepared in a separate pan if applicable, as well as deli meat from back-up containers. Employees build the sandwich using the plate as the preparation surface to avoid cross-contact. Since some of the food in the dining facilities are self-serve, crosscontact is possible. Tech Dining provides separate serving utensils for each item and frequently changes utensils to mitigate customer cross-contact. We educate employees involved in the production process to change gloves and clean utensils between recipes to reduce cross-contact concerns. Each cook/front-line associate follows written standardized recipes to prevent other items not included in the recipe.
All ingredients used at our Mindful Bytes stations are stored in separate locations. Foods are prepared in segregated areas to minimize the chance of cross-contact.
Students who are avoiding food allergens can use our special diets order link to pre-order their meals and have them prepared separately.
The Mindful Bytes station (top nine allergen-free) is staffed with a server at all times. Guests are not permitted to self-serve in order to minimize cross-contact.
Managers are trained on: • Recognizing anaphylaxis • Proper treatment for anaphylaxis • University policies regarding emergency response for anaphylaxis • Which first responders respond to anaphylactic reactions and whether they carry epinephrine Non-managerial dining staff are trained on: • Recognizing anaphylaxis • How to respond to anaphylaxis in accordance with university policies
Dietitian Heather Petty works with staff training onsite. Opening meeting for Fall semester will include allergy training for all staff. The majority of our current staff are already trained.
Hall Directors have a list of residents with dietary restrictions. They work to accommodate these students' needs.
Housing officials are becoming more aware of dietary needs/restrictions and are very willing to accommodate residents.
Housing works diligently to accommodate roommate assignments. An accommodation cannot be guaranteed before an individual discusses their particular case with Housing.
Housing, Dining Services
Email dsinfo@gatech.edu, or apply for services at disabilityservices.gatech.edu
GTPD officers do not carry epinephrine, but they are trained on how to use an EpiPen. For anaphylactic emergencies, we call Grady EMS.