North Park University
Not VerifiedVegan and Vegetarian icons present on online menu
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.
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.
Individual menu development and specially prepared foods can be provided when the daily offerings do not meet an individual's dietary needs.
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.