All short-order stations, including the grill and deli, have ingredient information available.
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.
All self-serve stations have ingredient information available.
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.
At the deli, staff is trained wash hands, change gloves, and pull from the back-up containers if a student notifies them of a special dietary need. Each sandwich is made on a clean plate, no other cooking equipment is used when preparing sandwiches at the deli.
3. We have procedures in place to lower the risk of cross-contact in made-to-order areas.
Self-serve areas have separate serving equipment for each ingredient, and are cleaned regularly. The salad bar groups like-allergen-containing ingredients together. The dessert stations have separate serving equipment for each dessert
We utilize barrier methods, including cutting boards, for all procedures. Staff is trained to properly sanitize their preparation space and wash their hands between ingredients.
4. We have procedures in place to lower the risk of cross-contact in self-serve areas.
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.
Tulane University has a "Simple Servings" and "My Zone" station. These areas are protected from cross-contact and accessible to all students in the dining hall.
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.
Seriousness of food allergies, intolerance, and celiac disease; proper cleaning methods to avoid cross-contact; preventing cross-contact; signs of and emergency response to anaphylaxis and food allergic reactions.
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.
Inform resident life staff of their special dietary need.
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.
Contacting the Goldman Center for Student Accessibility or Auxiliary Services.
12. Our disability office processes food allergy and celiac disease accommodation requests.
See what health services we offer >
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.
Staff is trained to leave the student sitting or lying down, to remain with the student, and to inform the emergency responders to bring epinephrine.
14. Our campus emergency responders carry epinephrine.
See what our emergency response policy allows for >