All short-order stations, including the grill and deli, have ingredient information available.
All self-serve stations have ingredient information available.
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.
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.
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.
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.
Inform resident life staff of their special dietary need.
Contacting the Goldman Center for Student Accessibility or Auxiliary Services.
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.