North Park University
Not Verified1. 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.
Vegan and Vegetarian icons present on online menu
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.
3. We have procedures in place to lower the risk of cross-contact in made-to-order 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
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.
4. We have procedures in place to lower the risk of cross-contact in self-serve 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
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.
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.
Individual menu development and specially prepared foods can be provided when the daily offerings do not meet an individual's dietary needs.
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.
7. We train dining services staff members.
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.
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.