Virginia Polytechnic Institute and State University (Virginia Tech)

Verified
Dining Services
Made-to-order items
Made-to-order items
[Yes, for all stations]
How are ingredients available?
Table: Ingredient Info Availability
Top 8 allergens, online database
[Yes]
Full ingredients, online database
[Yes]
Top 8 allergens, a list is posted in the dining hall
[Yes]
Full ingredients, a list is posted in the dining hall
[No]
Top 8 allergens, available on request in the dining hall
[Yes]
Full ingredients, available on request in the dining hall
[Yes]
 
Top 8 Allergens
Full Ingredients
Additional Information

Through the interactive menu webpage, you can find nutrition facts, ingredient lists, as well as allergen statements.  There is also an allergen/ingredient filter where you can filter out menu items that contain the top 9 allergens, including sesame, gluten as well as 3 ingredients of your choice.  This filter can assist you with identifying foods that specifically meet your needs. If the manufacturer provided a statement about the item being produced on shared equipment or in a facility that also processes other allergens, those allergens are tagged and will show as containing that allergen when using the interactive menu page. Guests should review the full ingredient list in conjunction with the allergen filter to make choices based on individual needs.  The top 9 allergens are also posted on digital menu boards at point of service in the dining facilities.  If you ever have any questions or concerns, please ask to speak to a manager or Chef in the dining center or contact the Registered Dietitians office at yes@vt.edu

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.
Self-Serve Items
Self-Serve Items
[Yes, for all stations]
How are ingredients available?
Table: Ingredient Info Availability
Top 8 allergens, online database
[Yes]
Full ingredients, online database
[Yes]
Top 8 allergens, a list is posted in the dining hall
[Yes]
Full ingredients, a list is posted in the dining hall
[No]
Top 8 allergens, available on request in the dining hall
[Yes]
Full ingredients, available on request in the dining hall
[Yes]
 
Top 8 Allergens
Full Ingredients
Additional Information

Through the interactive menu webpage, you can find nutrition facts, ingredient lists, as well as allergen statements.  There is also an allergen/ingredient filter where you can filter out menu items that contain the top 9 allergens, including sesame, gluten as well as 3 ingredients of your choice.  This filter can assist you with identifying foods that specifically meet your needs. If the manufacturer provided a statement about the item being produced on shared equipment or in a facility that also processes other allergens, those allergens are tagged and will show as containing that allergen when using the interactive menu page. Guests should review the full ingredient list in conjunction with the allergen filter to make choices based on individual needs. The top 9 allergens are also posted on digital menu boards at point of service in the dining facilities. If you ever have any questions or concerns, please ask to speak to a manager or Chef in the dining center or contact the Registered Dietitians office at yes@vt.edu

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.
Made-To-Order Areas
Made-to-order areas
[Yes, in some stations]
Additional information

Procedures are in place to prevent cross contact in most areas.  Serving lines are designed to avoid cross contact between foods containing top allergens.  For example, salad bars may have the nut toppings stored away from the serving line in separate shaker bottles.  This is to avoid nuts from accidently falling into other salad toppings.  It is important for students to self advocate.  Students should always tell a staff member when placing their order that they have a specific food allergy so staff can take extra precautions to avoid cross contact.  

3. We have procedures in place to lower the risk of cross-contact in made-to-order areas.
Self-Serve Areas
Self-Serve Areas
[Yes, in some areas]
Additional Information

Procedures are in place to prevent cross contact in most areas.  Serving lines are designed to avoid cross contact between foods containing top allergens.  For example, salad bars may have the nut toppings stored away from the serving line in separate shaker bottles.  This is to avoid nuts from accidently falling into other salad toppings.  Dining Services staff monitor self-service areas to ensure cross-contact procedures are being followed.  

4. We have procedures in place to lower the risk of cross-contact in self-serve areas.
Pre-Order Meals
Do students have access to pre-order meals free from their allergens?
[No]
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.
Allergy-Friendly Station
Do students have access to an allergy-friendly station(s) that is free from specific allergens?
[Yes]
What is the station free from?
Gluten
Additional Information

The gluten free serving area of Gaucho's in D2 at Dietrick Hall is the only venue that has dedicated preparation and serving equipment free from gluten.  Items not tagged as containing gluten are made without gluten-containing ingredients and care is taken campus-wide to minimize or reduce cross-contact with gluten containing foods, but our kitchens are not certified gluten free.

We also have an allergen friendly retail market which includes individually packaged retail items that meets a variety of food allergy and dietary restriction needs.  

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.
Dining Services Staff Member Trained?
Dining services staff trained?
[Yes, all staff]
Who?
Managers
Chefs
Registered dietitian
Hourly staff
Student staff
How often?
At least once a year
Which course(s) are used?
FARECheck Certified course
We developed our own food allergy training.
Food Safety 100 upon hire with yearly refresher as well as yearly FARECheck training
7. We train dining services staff members.
Registered Dietitian on Staff?
Do you have a registered dietitian on staff?
[Yes]
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.
Campus Life & Disabilities
RAs Trained
RA’s trained
[No]
9. We train our RA's.
Inclusive Resident Life Programs Including Food
Inclusive resident life programs involving food?
[Not answered]
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.
Accommodations for Roommate Assignments
ROLLUP - Accommodations for roommate assignments
 
Does the housing office process requests?
No, another office on campus processes these requests (please specify)
Services for Students with Disabilities
Where can students get more information?
Housing and Residence Life
540-231-6205
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.
Disability Services Office Processes Food Allergy and Celiac Disease Accommodation Requests
Disability services office processes food allergy and celiac disease accommodation requests
[Yes]
How can students submit an accommodations request?

Students should submit accommodation requests through the Services for Students with Disabilities Office on campus.  

12. Our disability office processes food allergy and celiac disease accommodation requests.
Emergency Response
Stock, Undesignated Epinephrine Available for Emergency Response
Stock, undesignated epinephrine for emergencies
[No]
Additional information

Dining Services does not keep epinephrine in the dining facilities.  

 

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.
Campus Emergency Responders Carry Epinephrine
Campus emergency responders carry epinephrine
[Not answered]
Who are the emergency responders?
On-campus emergency responders
City emergency responders
14. Our campus emergency responders carry epinephrine.
Emergency Response Policy
What does the policy allow for?
Staff is trained to recognize anaphylaxis and call emergency responders
On-campus emergency responders carry epinephrine for use in an emergency
See what our emergency response policy allows for >
Contact Info
Dining Services Staff Contact
Ashley Foster
540-231-3933
Disability Staff Contact
Services for Students with Disabilities
540-231-3788
Last Updated on:
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