University of Pennsylvania
VerifiedPenn Dining communicates about the nine (9) major food allergens and gluten through quick reference icons. Icons are found on daily cafe signage as well as online menus.
Online menus list all whole and sub-ingredients of house-made menu items. We cook from scratch using whole, seasonal ingredients, so this strategy covers most menu items fully. Purchased sub-ingredient information (ex. tamari) will not be listed online. This information will always be available within our cafe upon request. This allows us to provide the most up-to-date information to our guests in real time.
Guests can filter our online menus to exclude menu items that are labeled with any of the major 9 allergens or gluten.
Penn Dining utilizes descriptive menu nomenclature. The name of the dish, or its restaurant-style description, references any cooking methods (such as frying) which may increase the risk for cross-contact. This provides students with much of the information they need while also letting them know when they may need to ask further questions.
Online menus: https://university-of-pennsylvania.cafebonappetit.com/
Penn Dining communicates about the nine (9) major food allergens and gluten through quick reference icons. Icons are found on daily cafe signage as well as online menus.
Online menus list all whole and sub-ingredients of house-made menu items. We cook from scratch using whole, seasonal ingredients, so this strategy covers most menu items fully. Purchased sub-ingredient information (ex. tamari) will not be listed online. This information will always be available within our cafe upon request. This allows us to provide the most up-to-date information to our guests in real time.
Guests can filter our online menus to exclude menu items that are labeled with any of the major 9 allergens or gluten.
Penn Dining utilizes descriptive menu nomenclature. The name of the dish, or its restaurant-style description, references any cooking methods (such as frying) which may increase the risk for cross-contact. This provides students with much of the information they need while also letting them know when they may need to ask further questions.
Online menus: https://university-of-pennsylvania.cafebonappetit.com/
Menu items are prepared in an open kitchen that handles all major food allergens and gluten. Minimizing cross-contact is a priority in our kitchens, but some things for guests to consider include:
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Make selections from served stations.
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If eating from a self-serve area, talk to a manager for the best options to avoid cross-contact. Self-serve areas put guests at substantial risk of cross-contact from other guests.
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In either service style (served or self-serve), guests may ask a manager for a portion from a batch of food that has not been out on the service line.
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Guests may ask dining employees to change their gloves and to use a new utensil and fresh pan at made-to-order stations.
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Penn Dining encourages guests with food allergies or celiac disease to avoid eating deep-fried foods unless it is served at the SimplyOASIS station. Fryer oil may be used for multiple types of foods; this can lead to cross-contact with foods previously cooked in the fryer.
SimplyOASIS stations are available at 1920 Commons and Hill House. Enhanced protocols to avoid cross-contact are followed at the SimplyOASIS stations. SimplyOASIS menu items are prepared in separate, dedicated areas and utilize dedicated cooking equipment. All cooks who prepare food for this station are required to pass a SimplyOASIS certification before working at the station.
Menu items are prepared in an open kitchen that handles all major food allergens and gluten, and self-serve areas put guests at substantial risk of cross-contact from other guests. It is recommended that guests who would like to eat from self-serve areas speak with a manager for the best options to avoid cross-contact. Managers are able to serve guests from a batch of food that has not been out on the service line.
We are committed to working with all students to make reasonable accommodations to meet their dietary needs. Penn Dining works closely with Disability Services at the Weingarten Center on dining accommodations.
We understand that our students with special dietary needs, albeit food allergies, celiac disease, lactose intolerance, and many other medically necessary diets simply want a safe place to make food choices, quickly. To have readily available options that meet our guests’ needs, we offer SimplyOASIS. The SimplyOASIS station features meals that celebrate fresh and simple single ingredients while avoiding the major 9 allergens and gluten.
The SimplyOASIS station serves very specific and flavorful recipes built upon singular ingredients that are typically safe for food-allergic people. The SimplyOASIS station is a convenient choice for those with allergies to any of the major 9 food allergens and those avoiding gluten.
We understand that our students with special dietary needs, albeit food allergies, celiac disease, lactose intolerance, and many other medically necessary diets simply want a safe place to make food choices, quickly. To have readily available options that meet our guests’ needs, we offer SimplyOASIS. The SimplyOASIS station features meals that celebrate fresh and simple single ingredients while avoiding the major 9 allergens and gluten.
SimplyOASIS stations are available at 1920 Commons and Hill House. Enhanced protocols to avoid cross-contact are followed at SimplyOASIS stations. SimplyOASIS menu items are prepared in separate, dedicated areas and utilize dedicated cooking equipment. All cooks who prepare food for this station are required to pass a SimplyOASIS certification before working at the station.
In residential dining locations, we do not use peanuts or tree nuts, but do include coconut, as ingredients in the preparation of menu items. Individually sealed packets of peanut butter and packaged almond milks may be found within residential dining for individual guest use. These items are kept in their original container and are not used in the preparation of any menu item.
Products may change without our knowledge, and we cannot guarantee these allergens have not
Special dietary needs awareness and cross-contact minimization training are key components to our approach.
All managers are required to complete in-depth FARE-approved food allergy and celiac disease training annually and pass an exam.
Our hourly staff are required to complete annual food allergy awareness training led by our Wellness Team of Registered Dietitian Nutritionists.
Additionally, we retrain employees utilizing a continuous education approach. Weekly food allergy “10@10s” (pre-service education) are given by our managers to our hourly staff in residential dining. At Houston Market, a Registered Dietitian Nutritionist from the Wellness Team presents a 10@10 training to our hourly staff members bi-weekly at pre-service meetings.
Cooks are required to pass an annual SimplyOASIS certification in order to work at the station.
RAs are trained about resources available to students who have special medical needs, such as food allergies, and to make appropriate referrals.
Disabilities Services and Residential Services work closely together to review requests and identify appropriate and available housing. Utilizing the information provided on the Housing Accommodation Request Form and documentation provided by the medical provider, a determination will be made on whether and the extent to which accommodation can be provided. Diagnosis alone does not automatically qualify a student for the specific type of accommodations requested on the housing application. Depending on room availability, Residential Services will provide reasonable accommodation, but cannot guarantee that your room preferences will be met beyond those required by the approved need.
If making a dining request, please also contact Penn Dining.
If making a housing request, please also contact Residential Services.
Please follow the instructions on the Getting Started webpage for the MyWeingartenCenter Student Portal to submit your request through that portal.
The Weingarten Center provides services for students who self-identify with a disability in order to ensure equal access to all University programs, activities, and services. The process begins when a student requests an accommodation, provides documentation of their condition, and meets with a Disability Specialist. Students who receive accommodations work with the Disability Services staff to coordinate their academic accommodations as well as accessible housing, dining, communication, and technology. Through ongoing collaboration with the Weingarten Center, students learn to identify and utilize individualized accommodations and strategies that support their full participation in university life.
Epinephrine is not stocked in the dining cafe. If you have been prescribed an epinephrine auto injector, you should carry it with you at all times. Please know that Penn Dining cannot store personal medications on behalf of students and guests.