University of Indianapolis
Not VerifiedThe allergen information provided is accurate and up-to-date to the best of our knowledge. It is based entirely on the information provided by our suppliers.
UIndy Dining consults individually with customers whom have food allergies to minimize allergic reactions. Prior to consuming menu items, individuals with life-threatening food allergies should confirm the ingredient information on the actual label of the product. If a customer decides that the menu item is safe on any given day, that decision is entirely their responsibility. UIndy Dining will not assume any liability for adverse reactions to foods consumed, or items one may come in contact with while eating at UIndy Dining locations. No allergen information should ever be considered a guarantee, but simply a best faith effort to serve our customers.
Quest Food Management makes every attempt to identify ingredients that may cause allergic reactions for those with food allergies. Every effort is made to instruct our food production staff on the severity of food allergies.
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.
The allergen information provided is accurate and up-to-date to the best of our knowledge. It is based entirely on the information provided by our suppliers.
UIndy Dining consults individually with customers whom have food allergies to minimize allergic reactions. Prior to consuming menu items, individuals with life-threatening food allergies should confirm the ingredient information on the actual label of the product. If a customer decides that the menu item is safe on any given day, that decision is entirely their responsibility. UIndy Dining will not assume any liability for adverse reactions to foods consumed, or items one may come in contact with while eating at UIndy Dining locations. No allergen information should ever be considered a guarantee, but simply a best faith effort to serve our customers.
Quest Food Management makes every attempt to identify ingredients that may cause allergic reactions for those with food allergies. Every effort is made to instruct our food production staff on the severity of food allergies.
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.
Due to the handcrafted nature of our menu items, our kitchens which share cooking and preparation areas, and our reliance on suppliers for accurate information, we cannot eliminate the risk of cross-contact or guarantee that any item is free of any allergen. There is a possibility that suppliers of the commercial foods we use can change the formulation or substitute ingredients at any time, without notice.
3. We have procedures in place to lower the risk of cross-contact in made-to-order areas.
Due to the handcrafted nature of our menu items, our kitchens which share cooking and preparation areas, and our reliance on suppliers for accurate information, we cannot eliminate the risk of cross-contact or guarantee that any item is free of any allergen. There is a possibility that suppliers of the commercial foods we use can change the formulation or substitute ingredients at any time, without notice.
4. We have procedures in place to lower the risk of cross-contact in self-serve areas.
UIndy Dining consults individually with customers whom have food allergies to minimize allergic reactions.
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.
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.
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.
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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.