University of Maryland-Baltimore CountyVerified
Full ingredient lists are available online for all locations. Full ingredient books are accessible at retail style locations (as well as online)
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.
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.
Most made-to-order stations have separate fridge and line storage and are on a separate station away from the main kitchen prior to services. Staff in made-to-order stations are trained on proper procedure to limit cross-contamination
3. We have procedures in place to lower the risk of cross-contact in made-to-order areas.
Minimal usage of top 8 allergens in self serve area. Locations in the dining hall are almost completely peanut and tree-nut free. Staff regularly cleans, sanitizes, and replaces serving utensils in self-serve areas to reduce cross-contamination risk
4. We have procedures in place to lower the risk of cross-contact in self-serve areas.
Students with severe allergies may make requests from the kitchen (within reason). These meals are monitored by the chef to ensure that proper preparation is done to reduce any cross-contamination
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.
"G8" station on the main line is free from ingredients containing the major 8 allergens and gluten ingredients. This station uses specific holding vessels and serving utensils and the production is overseen by a chef or sous chef for all meal periods that it is active.
Your S.P.A.C.E. is a spot in True Grit’s where students with food allergies can go to get staple food items that are missing the allergens they have issues with. Your S.P.A.C.E. gives them confidence in the items at the station which makes them feel safe when eating them.
A trained chef or sous chef will handle or direct any preparation that may be needed for the student's meal.
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.
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.