We do have ingredient information for the majority of the food items served in the dining halls on our Dine on Campus website and App. Examples of menu items that do not include all ingredient information on the Dine on Campus App or website are waffles and pancakes. The ingredient list for these items will be showed as pancake or waffle mix and not list the secondary ingredients in the mix.
Students with food allergies and Celiac disease are encouraged to speak with the ingredient expert on shift (manager, chef, or supervisor) for ingredient verification. We can provide ingredient, recipe, food labels, and preparation information upon request to help students make informed decisions.
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.
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.
3. We have procedures in place to lower the risk of cross-contact in made-to-order areas.
Our associates are trained to have a serving utensil for each self-serve item served in the dining hall. Our associates are also trained to wipe up spills as they occur during dining hall hours. Service utensils are changed out every meal period for hot held items and once per day for cold held items unles they are dropped.
Every food item out in the dining hall has its own serving utensil. Our associates are trained to wipe up spills as they occur during dining hall hours. We train associates to put easily spilled items at the front of a self-serve station to help mitigate spillage onto other self-serve foods.
4. We have procedures in place to lower the risk of cross-contact in self-serve areas.
Students will need to first meet with the dining Registered Dietitian to see if this is an accomodation that can be provided.
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.
We have a G8 Station in Dining Hall 1923 and an Allergen Friendly Station in the Eatery on East Dining Hall.
Our G8 Station is a separate kitchen and serving facility located in the dining hall that serves food not made with wheat, gluten, fish, shellfish, nuts, peanuts, milk, eggs, soy and sesame. The G8 station has its own dry storage, cold storage, and freezer. We try our best to use single source ingredients when preparing foods. Our G8 associates maintain two allergen training certifications annually and participate in station in-services throughout the semester.
The food in our Allergen Friendly Station is prepared in the main dining hall kitchen. There is dedicated workspaces in the back to prepare the allergen friendly foods. We have dedicated associates to work this station and they must maintain two allergen trainings annually. We have a designated shelf for dry and cold storage for allergen friendly food items. The food served at this station is made without wheat, gluten, fish, shellfish, peanuts, tree nuts, eggs, milk, soy and sesame. We try to use single source ingredients whenever possible. This station is not a G8 station as it does not have it's own separate kitchen and serving area in the dining hall.
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.
Areas covered in training include: understanding food allergies, the top food allergens, allergic reaction signs and symptoms, food allergy emergencies, celiac disease, gluten intolerance, and mitigating risk for cross-contact.
FARECheck Certified Food Allergies & Celiac Disease Training along with the Chartwells Higher Education Food Allergy Training for managers is required for all ingredient experts on shift, chefs, managers, G8 associates and Allergen Friendly Station associates.
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.
9. We train our RA's.
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.
Residence Life Special Accomodation Request Form:
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.
For classroom accomodations for food allergies, students should contact Tiffany Rivers, director of disabilities services.
12. Our disability office processes food allergy and celiac disease accommodation requests.
See what health services we offer >
Our dining facilities do not carry epinephrine pens and our associates are not permitted to administer epinephrine pens. We are only permitted to encourage an individual having an anaphylactic reaction to administer their own prescribed epinephrine pen. Are associates are trained to call 911 if they see an anaphylactic reaction occur.
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.