Ingredient information for all made-to-order stations is available online at myubcard.com/NetNutrition.
Allergen information is listed on nutrition line cards at made-to-order stations in the dining centers. Kiosks and nutrition QR codes are also available to scan to view nutritional information. Students are encourage to speak with a manager before placing their order.
Ingredient information is available online at myubcard.com/NetNutrition.
Allergen information is clearly labeled for self-serve items on nutrition line cards. Students can scan the nutrition QR code for ingredient and nutritional information.
Students are encouraged to speak to a manager before placing their order. Orders are prepared with clean and sanitized equipment and utensils. Fresh or back-up ingredients are used for food preparation to minimize the risk of cross-contact.
Self-serve items are strategically placed on the line to prevent cross-contact. This includes salad bars and self-serve stations in our dining centers. Ingredients with similar allergens are grouped together and separate serving utensils are used for every item. Self-serve areas are typically high risk for cross-contact and best avoided by diners with food allergies. Students are encouraged to speak with a manager and request fresh ingredients from back-up containers.
Students can work with dining managers to have meals prepared ahead of time.
Simple Kitchen is an access-controlled pantry at Goodyear Dining Center that offers food that is Certified Free From™ gluten, wheat, shellfish, fish, tree nuts, and peanuts from a third-party auditor, Kitchens with Confidence (KwC). Monthly allergen testing is done and results are sent to KwC. This space reduces the risk of cross-contact by having dedicated equipment and verified ingredients. Students can safely prepare meals with ease in this home-like kitchen.
Training includes: reviewing the 8 major allergens, food intolerances/sensitivities, cross-contact, anaphylaxis, label reading, Celiac Disease, current laws and regulations, proper management procedures, proper procedures in handling food allergy related emergencies, proper back and front of the house procedures for handling allergen-free foods, key policies and strategies for effective communication with diners who have special dietary needs.
Training topics include the big 8 allergens, common signs and symptoms of anaphylaxis, emergency procedures, tips for accommodating residents in the dorms, and resources.
RAs have the packages of food that are purchased for students, so they can look at the ingredients on the packaging. RAs do not cook food; they only offer snacks that are pre-packed or they serve food prepared commercially.
Accessibility provides reasonable accommodations for students with documented disabilities. For students with a diagnosis that involve dietary concerns we collaborate with Campus Dining and Shops and Wellness Education Services.
Students can call to schedule a time to meet to discuss any questions or concerns they have and to request accommodations. For housing - http://www.buffalo.edu/campusliving/find-your-home/special-living-accom…
Students and families are encouraged to call with questions and concerns as each person and situation is individually considered.
Students that require an epinephrine device should carry it with them at all times.