University of Tennessee-Martin
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Allergen and nutrition information is available via the dining website https://utm.sodexomyway.com. The Everyday app by Sodexo has ingredient lists for menu items.
Specific areas
Made-to-order options in the Skyhawk Dining Hall include Stacked Deli, Sizzle Grill, Showcase Action Table, and Sprouts/Grown. Retail made to order is available at Chick Fil-A, Freshens, Mein Bowl, The Hanger, CraveTown. All stations have ingredient information available upon request.
In resident dining (Skyhawk Dining Hall), self-serve areas include the Mix salad bar, Bliss dessert bar, beverages, bread counter, cereal, and soup station, and Slices. Ingredient information for these items is available upon request. The top 9 allergens are listed on identifier cards at point of service and menu boards.
Top 9 allergen information for self-serve items is also available via the dining website https://utm.sodexomyway.com/en-us/ and the Everyday App.
Nutrition information is available for all self-serve items. Top 9 allergens and gluten are listed on either identifier cards or on digital screens. If students would like separate ingredients (not comingled with other ingredients), they can request them from the salad bar and deli counter. Ingredient lists and nutritional information are also available on our menu app, available at Everyday.Sodexo.com. For students with allergies, please ask for a dining manager or chef. They will take the necessary steps to review ingredients, pull from our back-up supply to help prevent cross-contact and provide you with an appropriate food option.
We run annual food allergy training for all employees which includes ways to minimize cross-contact. We also run on-the-spot allergy training for each area so that employees in respective areas are familiar with measures to minimize cross-contact. Employees are monitored for compliance with cross-contact procedures.
If a student mentions an allergy or intolerance, for example gluten, our policy is to use a clean pan/utensil for that student when preparing their meal. Also, we sanitize that meal prep area, pull ingredients from back up storage, wash hands and change gloves prior to food preparation. The employee is to hand the item directly to the student.
Yes, we do have policies to limit cross-contact at self-serve areas. Separate tongs and utensils are also used for all self-service items. Students can request separate ingredients from our backup self-service items supply if they need a gluten-free sandwich or an egg-free salad, for example.
For students with allergies, please ask for a dining manager or chef. They will take the necessary steps to review ingredients, reduce the risk of cross-contact and provide you with an appropriate food option.
Specifying an allergy or dietary need on their order alerts our staff to take our cross-contact precautions (separate cooking pans, utensils, back up supply ingredients, sanitation & cleaning procedures, and new gloves).
If students are determined to have a medical accommodation need, then pre-order of resident dining meals in Skyhawk Dining Hall may be arranged between the student, the chef, and the dietitian. UTM Dining Services collaborates with the Academic Resource Center for students who submit requests for dining accommodation on a case-by-case basis.
UTM Dining Services by Sodexo locations are not considered free from any food allergen or gluten. While we take care to minimize cross-contact, from receiving to service, between allergen containing and allergen not-containing foods, we cannot totally eliminate exposure to food allergens and gluten.
Food allergy 101, anaphylaxis, avoiding cross contact, emergency procedures (general and college specific), college specific policies related to meal plan accommodations, Lesley & Rider Universities settlements, department specific protocols to minimize cross-contact.
Our registered dietitian conducts regular allergen training. She works with staff and managers to provide on-the-spot training for specific food prep and service areas. Our dietitian is also part of a Sodexo Universities food allergy dietitian task force to develop guidance for the university market in our company.
Contact dining services to coordinate a meeting with the Registered Dietitian and residence life for housing requests.
For those who have special diet requirements due to medical reasons, A student should contact the Accessibility Resource Center at arc@utm.edu.
A student that is interested in registering with Accessibility Resource Center should first complete an intake form and then submit comprehensive documentation, guidelines are found (here). Once a student submits appropriate information, it will be reviewed, and the student will be contacted for an intake meeting to determine if accommodation is needed. This process can take several weeks and students are encouraged to submit documentation as soon as they have committed as students, to begin the process promptly.
The Academic Support Services also offers testing accommodation requests, accessible parking and handicap permits, emotional support animal information and policy, and the Launch Program. This allows students to work on organization, study schedules, time management, and accommodation monitoring. This is often a service that can be very helpful for students to begin working as independent students and self-advocates.