All dining hall stations have signage identifying the top eight allergens. Top eight allergen and nutrition information can also be found on our mobile BiteU Sodexo app, allowing for students to plan their meals before entering the dining hall. Students may ask a Dining Manager 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.
Students may ask a Dining Manager 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 or Executive Chef and ask for items from the backup supply. Please state your known allergies when requesting for ingredient lists or backup ingredients.
The grill area has made-to-order cross contact precautions.
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 from back up storage, prep the item in a safe environment, and hand the item directly to the student.
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 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 Accessibility) 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.
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 peanuts, treenuts, shellfish, wheat, soy, milk, and eggs. All foods offered will be made without gluten-containing ingredients. Simple Servings staff members are carefully trained to avoid cross-contact 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.
Topics include 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.