The University of Chicago
Not VerifiedOur website and app display ingredients for all menu items. Students with food allergies or Celiac Disease are encouraged to speak with the ingredient expert (manager or chef) for verification. In addition, we can provide ingredients, recipes, and preparation information upon request to help students make informed decisions.
Our website and app display ingredients for all menu items. Students with food allergies or Celiac Disease are encouraged to speak with the Ingredient Expert (manager or chef) for verification. We can provide ingredient, recipe, and preparation information upon request to help students make informed decisions.
Team members are trained to take precautions in order to minimize the risk of cross-contact in made-to-order areas
- This includes proper hand washing, changing of gloves and aprons, as well as cleaning and sanitation procedures.
We have Pure Eats stations in all of our residential dining commons. These stations avoid gluten and the top nine food allergens, including sesame. These stations are all served by a cook or chef (never self-served) and consist of a main dish, vegetable side, grain or starch side, salad, and cut fruit. We also have an Avoiding Gluten breakfast pantry area in all dining commons, featuring gluten-free cereals and gluten-free bread with a toaster.
In addition, peanuts and tree nuts do not enter our residential kitchens, so we do not cook or bake with them. We use sunflower butter instead of peanut butter and have individual portions of sunflower available to students to help prevent cross-contact.
All dining team members are trained on food allergies at least once a year. Training covers: Understanding food allergies, the top allergens, allergic reaction signs and symptoms, peanuts and tree nuts, food allergy emergencies, celiac disease & gluten intolerance, and mitigating risk for cross-contact.
- FARECheck Certified Food Allergies & Celiac Disease Training
- Weekly pre-service allergen training (CHATS)