Office of Student Life
Dining Services

Food Safety, Allergen Management and Chemical Safety

Food Safety and Allergen Management

Food Safety

We follow HACCP (Hazard Analysis and Critical Control Points) procedures for food-safe handling in our operations. HACCP is a management system in which food safety is addressed through the analysis and control of hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. This includes frequently checking and recording temperatures and taking appropriate actions if food items are deemed potentially unsafe (in the danger zone of 41–135ºF for more than 2 hours). 

Other precautions include:

  • Do not store raw meats above other food items
  • First in First Out (FIFO)
  • ALL items stored at least 6” off the floor
  • Cover, date, label and store all food in containers at proper temperatures

Allergen Management

Keeping guests with food allergies safe in our dining locations is a responsibility shared by all employees within dining services. Ninety percent of all allergic reactions are linked to the 9 most common food allergens; peanuts, tree nuts, eggs, dairy, wheat, soy, fish, shellfish and sesame. Detailed ingredient and allergen information can be referenced on the Dining Website.

You will be responsible for following the 5 steps in allergen risk reduction:

  1. Be able to distinguish differences between a food allergy and a food intolerance, as well as recognize the symptoms associated with each. 
  2. Identify the 9 most common food allergens and how to locate information on food labels and menus. 
  3. Show respect for special requests and take each seriously. 
  4. Recognize the dangers of cross contact and how to prevent it. 
  5. Be prepared to respond to an allergen emergency.

All menu items are reviewed by the Dining Service’s Registered Dietitians and labeled with the following icons depending on the allergens present and other
specific dietary traits:

  • CONTAINS DAIRY: Items contain milk protein or are made on shared equipment. 
  • CONTAINS NUTS: Items contain peanuts or treenuts or are made on shared equipment. 
  • VEGAN: Items do not contain any animal derivatives, including meat, poultry, fish, dairy, eggs or honey. 
  • VEGETARIAN: Items do not contain meat, poultry, or fish, but may contain dairy and/or egg. 
  • NO GLUTEN INGREDIENTS: Items do not contain barley, wheat, rye or non gluten free oats. Items are not certified Gluten Free, as we cannot
    guarantee less than 20 ppm gluten.
  • NOT REVIEWED: These items have not yet been reviewed by the dining services dietitian or are not prepared by Dining Services, therefore we
    are unable to label these items and verify the presence of any potential allergens.

Chemical Safety

Chemicals are used in our facilities for the purpose of sanitizing and cleaning. A SDS (Safety Data Sheet) Book is available at each location that outlines these chemicals, with proper use. Please be sure to familiarize yourself with these procedures for safe handling for everyone’s safety. 

Always:

  • Read the label and instructions.
  • Use only the amount of chemical reccomended by the manufacturer.
  • Observe safety precautions.
  • Ask questions if directions are unclear.
  • Properly dispose of empty containers. 

Never:

  • Mix different chemicals.
  • Store chemicals near or above food storage,
    preparation or serving areas.
  • Store chemicals in unmarked containers.
  • Leave containers uncovered.
  • Store aerosols near heat or use near eyes or in the vicinity of an open flame.
  • Transfer solutions containing chemicals prepared by one employee to another employee.