High Point University
VerifiedFull ingredients and allergens are available online. Top 9 allergens are listed and on display in the dining halls and proprietary dining locations.
*Made-to-order - Meals that are prepared on request and to your specification in the dining hall. Examples include a sandwich station, omelet station, and pasta station.
Full ingredient lists are available online and upon request in the dining locations.
The Heart station in our main dining hall, The Cafe, has procedures in place to decrease cross-contact. Other locations on campus, such as The Great Day Bakery, also has procedures in place to lower the risk of cross-contact of specific allergens i.e. gluten.
There are some stations where less allergens are present, such as our salad bar and burger bar. We have many self-serve options in the dining hall and some that are not. When our associates serve students at MTO stations, cross-contact is drastically decreased because they keep the station clean and can take extra precautions, as requested.
Specific areas include the salad bar and homeline in The Cafe.
Associates attend all self-serve stations, they are able to monitor clean up and lower the risk of cross-contact
*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. Must meet with and make arrangements with RD beforehand.
We have a dedicated allergen friendly station in our main dining hall. The station is called The Heart and does not serve any of the top 9 allergens. There are procedures in place to decrease cross-contact in all stages of food preparation starting with procurement, preparation and serving of the food off of this station. There is a dedicated storage area, prep and cooking area as well as a dedicated dish area with dedicated ingredients, pans, utensils, and cleaning procedures. It offers one vegetable, a starch and a protein off of its main line every day. Additionally, it has a full Made To Order menu that offers burgers, chicken tenders, waffles, pasta, sandwiches and more. We also encourage students at ANY station to ask the employee to use separate knife, cutting board, gloves, etc. to decrease cross contact.
Who?
- Managers
- Chefs
- Registered dietitian
- Hourly staff
How often?
Once a year
Which course(s) are used?
AllerTrain courses by MenuTrinfo
Managers and Chefs complete an LMS training through Aramark. The Registered Dietitian administers allergen training that she developed to hourly employees. Managers also complete Allertrain online.
What topics are covered?
Registered Dietitian develops the training for our associates at The Heart. Managers complete Allertrain online through their portal. Those who don’t work at The Heart get an overview about allergies in their larger welcome back orientation.
Additional information
Employees in our main residential dining locations are trained on allergens. Other employees have a small introduction and know what the allergies are and the importance of decreasing cross-contact. They know what they are, the symptoms of an allergic reaction, anaphylaxis, what to do in an emergency, the icons that we use in the dining hall, importance of recipe adherence, importance of avoiding cross-contact and general hygiene, and information about our allergen station in the Cafe.