Nutrition/ingredients and allergens for locations that offer build your own sandwiches/subs/pizza are available online on IU Dining’s Net Nutrition site (http://nutrition.dining.indiana.edu/NetNutrition/46. Grub Hub, utilized for mobile meal ordering at IU, includes top 9 allergens in menu descriptions on the app. Ingredients and allergens for menus served at Franchises within our dining locations, such as Starbucks, may not be available on our Net Nutrition site, but can be found on the franchise website.
IU Dining locations that offer build-your-own burgers or sandwiches provide an option to customize to gluten free bread or burger buns. The items are made to order in a separate area with separate toppings away from the main serving line and gluten free buns that are toasted are done so in a designated gluten free toaster. Gluten free pasta is also an option on campus, which is prepared using gluten free protocol on request (separate pot and utensils). Our current pesto and marinara do not contain gluten.
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.
IU Dining provides full ingredient and allergen information via the Net Nutrition database for prepared menu items on campus. It is audited and maintained by our Registered Dietitian and trained dietetics student interns.
Sesame allergen is labeled on menus across our residential dining facilities. Pre-packaged items sold across campus (such as salads, sandwiches, yogurt parfaits, baked items, fruit cups, and bento boxes) and are labeled with complete ingredients and list top 9 allergens.
Due to the fact our ovens are used to bake cookies that may contain peanuts, we advise those with nut allergies avoid all unwrapped bakery items. We try to separate baked goods that have nuts in dessert area, and have a nut warning posted. We offer certified nut-free packaged products, such as packaged cupcakes (by ‘Just Desserts’) in campus retail stores.
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.
Staff are trained to follow procedures when preparing a meal made to order. Chefs, managers, and assistant managers are Serve Safe certified, and are required to maintain the AllerTrain (MenuTrinfo) University allergy certification course (provides evidence-based course content updated annually). A registered dietitian on staff is a certified Aller-Trainer through MenuTrinfo, and she ensures food allergy training is maintained. IU Dining follows HACCP plans and Standard Operating Procedures when training employees to prepare meals for our food allergic customers.
Disclaimer signs are noted across dining locations, stating we serve items prepared in the same facility as the top 9 allergens and that a guest should request to speak with a chef or dining manager if they have a severe food allergy. We have a Chef de Cuisine and sous chefs in each large Eatery, as well as General Managers and team leaders who are trained to prepare meals for special diets and allergies. We are also thoroughly audited by Indiana University Environmental Health & Safety regularly to ensure overall safe sanitation.
Guests/students who connect with or reach out to our team (Registered Dietitians or management staff/chef team), are provided with our contacts and access to an electronic form. With this form, special meals can be requested that are prepared safely and picked up at a designated time and location. Some locations offer customizable options on Grub Hub (vegan cheese choices for pizza, sandwiches), and prepare these items using separate utensils or in a designated allergy prep area of
3. We have procedures in place to lower the risk of cross-contact in made-to-order areas.
Disclaimer signs are noted across dining locations, stating items are prepared in the same facility as the top 9 allergens. On days we serve shellfish, fish, a dish with sesame, or a dish with peanut or treenuts, we print and post a warning sign at entrances of the dining location and in front of the serving area at the concept it's being served at. We also communicate to our dining marketing account regularly when these items are served.
Our 'Spice Road' international cuisine concept we advise students to avoid if they have allergies to fish, shellfish, sesame or nuts, as that prep and service area is not free from those allergens. Guests with peanut or treenut allergies, we advise to avoid our self serve ice-cream area.
Guests may request fresh items from the back (from a warmer, or fresh from the kitchen or cooler) if they have a severe food allergy. This is especially encouraged for concepts such as salad bars, pasta bar, breakfast bar, and nacho bars where cross contact from utensils is a higher risk.
4. We have procedures in place to lower the risk of cross-contact in self-serve areas.
Guests may submit a special diet pre-order meal form from which they can order an allergy-safe meal for pick-up at a certain location/day/time if their allergies are not included in an allergen concept at that location. These meals are prepared in a designated area to reduce risk of cross-contact.
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.
McNutt Eatery (Northwest neighborhood of campus) includes a designated Free From the Top 9 allergens Concept. It is a Certified AllerCheck location through MenuTrinfo, meaning it will have an ongoing annual audit of 27 standards. Items are not self serve at this concept, and all equipment remains in the location for allergen free food prep only. We have a separate dishwasher within the concept for allergy free pan and utensil cleaning.
IU Dining also has a designated 'The Worry Free Zone' at Forest Eatery, which offers items free of gluten, peanut, and tree nuts (gluten free toaster, GF pasta, cereals, make your own sandwiches, and gluten free waffles available).
Food Allergy Management: Nutrition: IU Dining: Indiana University
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.
Topics covered include food allergy 101, the top 9 allergens, anaphylaxis and emergency procedures, Celiac Disease, allergen meal prep/avoiding cross-contact (making fresh shell eggs in a clean skillet for those with dairy allergies, as our regular scrambled eggs may contain dairy), university policies, and a basic overview of how an epi-pen works. Finally, we talk about what foods are naturally free of top allergens and often safe for students (potatoes, rice, quinoa, plain meats, and vegetables) and highlight items offered on campus that benefit those with food allergies such as soymilk, lactose free milk, almond milk, soy yogurt.
New student employees receive basic allergy training by the IU Dining Registered Dietitian. IU Dining has over 100 staff (chefs, managers, culinarians) who are currently certified through Allertrain University.
7. We train dining services staff members.
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.
Reaching out to the res life program coordinator and IU Dining Registered Dietitian is advisable. The RD can provide advice and review the food options and suggest safe alternatives that could be offered for the res life event.
Communication is key. Communicating to RAs and roommates what expectations and risks are is critical in order for safe dorm life. For example, having separate cooking utensils kept in a labeled tub and keeping food labeled in your own fridge will aid in ensuring food you purchase and cook is safe and allergy free.
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.
It is helpful to list all dietary restrictions and specific food allergies on the housing application so we are aware for meals served during first year student orientation, and when coming for Summer orientation it is helpful to set up a tour or zoom call with the dietitian, chefs, and staff to begin to familiarize yourself with food options.
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.
Students may complete a medical verification form online (https://housing.indiana.edu/housing/apply/medical-verification/index.cfml) if any housing or meal plan modification requests are made related to a food allergy or medical need.
Contacting our Registered Dietitian is the best way to start the process for this. First year students are required to have a meal plan, and a food allergy does not exempt them. A meal plan appeal can be submitted for unique circumstances where multiple severe allergies or restrictions exist and it is best for the student's safety to obtain food in a method that they propose will be more feasible. This decision is made rarely since first year students' first line of assistance is our chef team and culinary staff. Cases are reviewed by the Registered Dietitian team in communication with the student, and medical documentation stating the allergies and specific dietary requirements is required.
Over the years, IU Dining has had the pleasure of accommodating for students with many severe allergies. We have had students allergic to all of the top 9 allergens who have eaten successfully on campus.
Though we have on occasion a few students who have needs that are beyond our ability to accommodate, our chefs have the skills and knowledge to execute menus we can prepare based on what foods are safe for and most liked by the student. We love to know what they eat at home so we can match that to what we can offer on campus. Even if a menu ends up being grilled chicken, gluten free pasta, and vegetables, we’ll make sure that a student receives the nutrition they need.
Students who dine on campus with 3 or 4 or more allergies to foods isn’t uncommon, but those who succeed are those who we know by name, and they know us by name. Those who do not do well are those who do not disclose that they have a severe food allergy until late in the school year and then are discouraged with menu options. Students who advocate for themselves and ask questions (how are things prepared, what is the chef’s name, ect) as early as orientation and move in week tend to have great success.
12. Our disability office processes food allergy and celiac disease accommodation requests.
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We are pursuing research and procedure information from other universities and schools on this topic. We may pursue it in compliance with university risk management and state guidelines in the future.
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.
See what our emergency response policy allows for >