North Park University

Not Verified
Dining Services
Made-to-order items

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.

Made-to-order items
[Yes, for some stations]
How are ingredients available?
Table: Ingredient Info Availability

 
Top 8 Allergens
Full Ingredients

Top 8 allergens, online database
[No]
Full ingredients, online database
[Yes]
Top 8 allergens, a list is posted in the dining hall
[Not answered]
Full ingredients, a list is posted in the dining hall
[Not answered]
Top 8 allergens, available on request in the dining hall
[Yes]
Full ingredients, available on request in the dining hall
[Yes]
Additional Information

Vegan and Vegetarian icons present on online menu

Self-Serve Items

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.

Self-Serve Items
[Yes, for some stations]
How are ingredients available?
Table: Ingredient Info Availability

 
Top 8 Allergens
Full Ingredients

Top 8 allergens, online database
[No]
Full ingredients, online database
[Yes]
Top 8 allergens, a list is posted in the dining hall
[Not answered]
Full ingredients, a list is posted in the dining hall
[Not answered]
Top 8 allergens, available on request in the dining hall
[Yes]
Full ingredients, available on request in the dining hall
[Yes]
Made-To-Order Areas

3. We have procedures in place to lower the risk of cross-contact in made-to-order areas.

Made-to-order areas
[Yes, in some stations]
Specific areas

On our end, we take important steps to reduce cross-contact as much as possible such as:

• Provide separate service utensils for each item and change them frequently.

• Change gloves and utensils between preparing recipes or different food items.

• Follow standardized recipes as written as to not introduce any item to a recipe that is not on the recipe card.

• Perform frequent audits to ensure recipe adherence and assess production processes.

To Avoid Cross-Contact:

• You may ask a dining employee to change their gloves.

• You may ask a dining employee to use a new utensil, or a fresh pan at made to order stations.

• Take caution with deep-fried foods. Frying oil is reused before being changed; this can lead to cross-contact because food fried in oil releases some of its protein, which is then absorbed by other foods fried in the same oil. Examples include: fried chicken, fried fish, mozzarella sticks, nuggets, onion rings and French fries.

• Take caution with bakery items. Any items prepared onsite have the potential to have come in contact with other ingredients in the kitchen.

• At the salad bar and deli station students may request produce or meats that are stored behind the counter from the employee working at those stations

Additional information

Aramark relies on our vendors' allergy warnings and ingredient listings. Because we operate a commercial kitchen where ingredient substitutions, recipe revisions, and cross-contact with allergens is possible. Aramark cannot guarantee that any food item will be completely free of allergens.

 

Self-Serve Areas

4. We have procedures in place to lower the risk of cross-contact in self-serve areas.

Self-Serve Areas
[Yes, in some areas]
Specific areas

On our end, we take important steps to reduce cross-contact as much as possible such as:

• Provide separate service utensils for each item and change them frequently.

• Change gloves and utensils between preparing recipes or different food items.

• Follow standardized recipes as written as to not introduce any item to a recipe that is not on the recipe card.

• Perform frequent audits to ensure recipe adherence and assess production processes.

To Avoid Cross-Contact:

• You may ask a dining employee to change their gloves.

• You may ask a dining employee to use a new utensil, or a fresh pan at made to order stations.

• Take caution with deep-fried foods. Frying oil is reused before being changed; this can lead to cross-contact because food fried in oil releases some of its protein, which is then absorbed by other foods fried in the same oil. Examples include: fried chicken, fried fish, mozzarella sticks, nuggets, onion rings and French fries.

• Take caution with bakery items. Any items prepared onsite have the potential to have come in contact with other ingredients in the kitchen.

• At the salad bar and deli station students may request produce or meats that are stored behind the counter from the employee working at those stations

Additional Information

Aramark relies on our vendors' allergy warnings and ingredient listings. Because we operate a commercial kitchen where ingredient substitutions, recipe revisions, and cross-contact with allergens is possible. Aramark cannot guarantee that any food item will be completely free of allergens.

Pre-Order Meals

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.

Do students have access to pre-order meals free from their allergens?
[Yes]
Additional information

Individual menu development and specially prepared foods can be provided when the daily offerings do not meet an individual's dietary needs.

Allergy-Friendly Station

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.

Do students have access to an allergy-friendly station(s) that is free from specific allergens?
[Not answered]
Dining Services Staff Member Trained?

7. We train dining services staff members.

Dining services staff trained?
[Yes, all staff]
Additional information

We educate and train our employees on food allergies, the dangers of cross-contact, where cross-contact frequently occurs in production and service, and the processes and procedures needed to mitigate this risk.

Registered Dietitian on Staff?

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.

Do you have a registered dietitian on staff?
[Not answered]
Campus Life & Disabilities
RAs Trained

9. We train our RA's.

RA’s trained
[Not answered]
Inclusive Resident Life Programs Including Food

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.

Inclusive resident life programs involving food?
[Not answered]
Accommodations for Roommate Assignments

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.

Accommodations for roommate assignments
[No]
[No]
Does the housing office process requests?
Not Answered
Disability Services Office Processes Food Allergy and Celiac Disease Accommodation Requests

12. Our disability office processes food allergy and celiac disease accommodation requests.

Disability services office processes food allergy and celiac disease accommodation requests
[Not answered]
Emergency Response
Stock, Undesignated Epinephrine Available for Emergency Response

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.

Stock, undesignated epinephrine for emergencies
[Not answered]
Campus Emergency Responders Carry Epinephrine

14. Our campus emergency responders carry epinephrine.

Campus emergency responders carry epinephrine
[Not answered]
Contact Info
Dining Services Staff Contact
Last updated on:
June 3, 2021
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