We have 10 dining halls and all of the venues in those halls have the 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.
Salad dressings, sauces/condiments, bagels/breads from the MSU Bakery
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.
All chefs and staff preparing meals have been trained and certified in AllerTrain’s food allergy management course. They follow procedures to ensure meal safety for students with dietary restrictions. There are posters in the venues as visual reminders of allergens and cross contact. Barriers are used on prep/cooking surfaces, separate tongs are available, guests can request for back up product.
3. We have procedures in place to lower the risk of cross-contact in made-to-order areas.
Some of the 10 dining halls on campus have shelves or storage areas labeled to keep storage areas organized and consistent, where allergy-friendly items are stocked, they are stored separately from items containing the allergens they do not contain, items at high risk of becoming airborne are stored on low shelves and away from open items, prepared sauces and other items at high risk for spilling are stored on lower shelves or stored above like-allergen-containing items, prepared food items are stored with like-allergen-containing items, storage containers are covered, Chefs/managers are trained in food allergy management and they ensure the staff is handling food appropriately, barriers are created when preparing foods, meals are prepared separately, staff wash their hands and change their gloves between menu items, surfaces are cleaned and sanitized between menu items along with using clean utensils, guests can ask for product from a back up container, separate utensils are used for each item in self-serve areas, menu signs show which items have the top 8 allergies, full ingredient information is available online, self service areas are properly maintained and cleaned.
4. We have procedures in place to lower the risk of cross-contact in self-serve areas.
We formulate our menus to have options for those with allergies as well as are looking to have meals available that are free of the top 8. In a case where this might not be available, we rely on open and timely communication from the guest and we can collaborate together for success on everyone's ends.
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.
Thrive is an entire dining hall on campus that is sesame conscious and certified free from the Big 8 allergens. This hall is part of the all you care to eat meal plan, as well as open to the public. Thrive is certified by a third party auditor, Kitchens with Confidence. Weekly allergen testing is done and results are sent to Kitchens with Confidence.
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.
The big 8 of allergens, celiac disease, intolerances, prevention of cross contact in both the front and back of the house, and what to do in the case of a reaction along with the administering of epinephrine.
Approximately 700+ members of our team has been trained.
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.
Food allergies, symptoms of anaphylaxis, emergency procedures, and college student life with food allergies.
9. We train our RA's.
• We ask students to share any dietary needs with their Resident Assistant in writing at the first floor meeting at the beginning of the year; • Students can speak with hall staff prior to or at any event to ensure safe food options
Information regarding allergies and reactions are given to the RA's each fall.
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.
We work to accommodate student needs whenever possible.
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.
Resource Center for Persons with Disabilities (RCPD) frequently and collaboratively consults with the University’s Dietitians, Kelsey Patterson and Gina Keilen. After considering all of the resources available through the University’s Culinary Services, many students find more than satisfactory ways to participate within the dining hall/meal plan experience, while safely avoiding known triggers and maintaining desired access to a full array of nutritional options. In less accommodable cases, a meal plan exemption can be granted, but this is rarely done and seen as a last resort after other options have failed or been ruled out.
Students can begin by visiting the RCPD’s website to learn about who they are and what they do. Then, if a student wishes to self-identify as a person with a disability, s/he then creates a MyProfile at https://login.msu.edu/?App=RCPD_Profile. This begins the registration process. The next step is for the student to submit a comprehensive written documentation of their disability. This must come from a licensed medical professional, most often the student’s diagnosing or treating physician, and include a diagnosis, scope or degree of involvement, summary of related functional limitations, and period of time services will be needed. Any professional completing this form must have first-hand knowledge of the condition. Diagnoses and documentation of chronic health disabilities by family members, relatives, or friends of the family are unacceptable. To help facilitate this process for students, RCPD often sends along best practices forms that allow for the efficient procurement of such substantive information. For instance, Ashley and Caleb send the Chronic Health Disabilities Documentation form (CHF) to students every day. This eliminates much of the guesswork surrounding what’s needed to obtain accommodations through RCPD. This document is also available at www.rcpd.msu.edu/Services/ChronicHealth. Students, parents, or health care providers can print this form either from the document index or from the Chronic Health Disabilities page. The information from physicians aids RCPD in determining eligibility for appropriate accommodations. Once these forms are completed, treating physicians are asked to mail or fax it back to the RCPD with attention to the assigned specialist. RCPD cannot proceed unless all parts of the form are completed as thoroughly as possible. Incomplete information and illegible handwriting delay the registration process, requiring follow-up with the physician to fully understand a given student’s chronic health condition and its impacts. Once RCPD
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 >