Food Allergy Process

Dining Services recognizes that mealtimes can provide a social opportunity to enjoy good food, conversation, and relaxation from a busy day.  Thus, Dining Services operates numerous facilities that offer a variety of foods that include food cooked in our facilities, snacks, and other food that promote a healthy lifestyle.  However, these options may include foods that some individuals find disagreeable.  In the Residence Hall Dining Centers we seek to provide food alternatives when these preferences are the result of a food allergy.


This process seeks to inform Dining Services staff and customers of our intention to accommodate students with allergies by providing healthy, safe alternatives.

What We Do

Representatives from Dining Services will be available to meet with students to discuss food allergies.  After reviewing menus, recipes, touring store rooms and preparation areas and checking food labels with the students, the Dining Services representative shall assist the student with alternate food choices.

The Process

The Associate Director of Dining Services will oversee this process and review it at least once every two years.  Dining Services staff shall be trained on the process annually.  The following steps shall be followed as Dining Services implements the process.

  • Students should bring physician documentation stating the food allergy or food sensitivity, e.g. a physician's prescription or diet prescription.
  • Students and parents will have the opportunity to meet with a Dining Services Manager to discuss food allergies, this process and tour the kitchens in all Residence Halls.
  • The student shall communicate with the management and service staff regarding food ingredient questions.
  • Students are encouraged, at any time during the semester, to meet with Dining Services management staff with any concerns.
  • For prepared food items, the student and management staff shall review recipes and/or food labels.
  • The supervisor on duty will assist the student with alternate menu selections as needed.
  • For specially prepared food items, the time of pick up will be determined by the production staff.  We will do everything possible to accommodate the student's schedule.
  • As necessary, the production staff prepared food using the following precautions:
    • Washing hands and wearing non-latex gloves.
    • Using clean pans, knives, utensils and work surfaces.
  • All Residence Hall Dining Centers offer students the opportunity to store an EpiPen on site if the student so desires.
  • Students with life-threatening allergies may be exempt from the meal plan.
  • All Residence Hall Dining Centers have gluten-free bread, entrees and pizza crusts available upon request.
  • Residence Hall Dining Centers do have the most common allergens present in the food production areas and equipment is used in the preparation of a variety of items.
  • Self-service food areas do present the danger of cross-contamination.
  • Menu items with less obvious ingredients, such as nuts, will be listed on posted signs as often as possible.
  • Common ingredients such as milk, flour and wheat are the responsibility of the student to observe.
  • Ground meat combination foods usually contain soy proteins.
  • Manufacturers can change formulation without notice.

Staff Procedures for Allergic Reactions

When a student is suspected to have an allergic reaction, a staff member shall call 911.  The staff member should provide the adress of the Dining Center and state that a customer is having an allergic reaction.  A staff member should stay with the individual until medical help arrives.  Someone else should be sent to watch for and direct medical personnel to the customer in need.

If the student carries an EpiPen, they may use it in the event of an allergic reaction.  A staff member shall immediately call 911.