University of Southern Maine
VerifiedAll ingredient information available to customer upon request.
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 ingredient information available to customer upon request.
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.
3. We have procedures in place to lower the risk of cross-contact in made-to-order areas.
4. We have procedures in place to lower the risk of cross-contact in self-serve areas.
Students can request a meal replacement by filling out an order form from the front desk. Instructions: Complete form (use a seperate form for each meal needed-limit one meal at pick up time). Give form to our cashier at the front desk of the Brooks Dining Hall. Please allow 2 hours ahead of time for pick up. If picking up before noon, please put in the order the night before. Students can pay for the meal using either a regular meal or guest meal swipe.
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.
Simple Servings is our resident dining option that provides safe and appetizing food choices for our customers with food allergies or gluten intolerance. The Simple Servings station will not offer foods made with the FDA most-common allergens of peanuts, tree nuts, shellfish, wheat, soy, milk products, and eggs. All foods offered will be made without gluten-containing ingredients. Fish dishes will be included in the varied menu options as a healthy protein choice, along with beef, pork, chicken, turkey, and vegetarian options. The menu will change with every lunch and dinner. Our kitchen prepares many foods with gluten and the other listed allergens. Simple Servings staff members are carefully trained to avoid cross-contamination of their menu items. Although we take precautions, the possibility of cross-contact with other foods does exist.While the Simple Servings program is designed to allow customers to have an easy way to avoid gluten and allergens, our chef and dietitian still want to meet all of our customers with special food needs. Knowing about customer preferences and limitations allows us to plan our menu to best meet everyone's needs. Please introduce yourself to dining hall staff.
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.
Students should inform their RA of any food allergies so appropriate accommodations can be made.
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.
Dining Services
Students requesting dietary accommodations should follow the following procedure. Step 1: Students must first meet with the Dining Services General Manager, Tadd Stone to discuss their needs and determine whether dining service can meet their needs. This meeting will be documented and used as a reference tool. Step 2: If, at the conclusion of this meeting, Dining Services determines that the student’s dietary needs cannot be met, then a student may apply for a meal plan exemption. This process requires students complete a request form and provide appropriate medical documentation from a licensed health care pracitioner. The documentation should be current (within the last year) and on professional letterhead or provided via submission of the USM Functional Limitations Form. Forms should be submitted to Heather Dilios via email or faxed to her attention at (207) 780-4403. Step 3: An exemption request will be reviewed by the Dining Services Manager, the Director of Campus Life, and the Disability Services Center Director. The student will be notified in writing of the outcome and, if applicable, provided instructions for how a student’s account will be credited. Please note that if an exemption is approved, it will not be automatically renewed each academic year. Students must reapply each year. Students who feel that they been unfairly denied a reasonable accommodation should contact the Office of Equity and Compliance at 780-4709. Questions or concerns related to these guidelines should be addressed to the Disability Services Center office at dsc-usm@maine.edu or 207-780-4706 or the Office of Residential Life at usm.reslife@maine.edu or 207-780-5240.
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.
14. Our campus emergency responders carry epinephrine.
See what our emergency response policy allows for >