Office of Student Life

Dining Services

Be Allergy and Food Safe

We take allergy and food safety seriously, and we emphasize precautions in our facilities to ensure safe food for our guests, such as:

  • Onboarding online allergen safety training
  • Twice a year on-site allergen safety training from our Assistant Director of Nutrition
  • ServSafe Certified Training (a food and beverage safety training and certificate program) for our management teams
  • Handwashing/Sanitizing 

Tips for Students: Allergen Safety

    • Contact Dining Services meeting with a dietitian to discuss your allergy and how to stay safe
    • Look up all foods on our menus by location page, including ingredients, allergens and nutrition facts
    • Review the Nutrition Icons displayed on all menus and item cards at each Dining Operation
    • Always declare your food allergy either verbally or on your Mobile Ordering App (under Pick Up Instructions)
    • Visit the Solution Station at all Traditions locations for foods that are plant forward, gluten and nut free
    • All fried items may come in contact with allergens and animal proteins. We do not take this into account when tagging allergens

Tips for Students: Ordering Through GrubHub

  • If you are prone to sever allergic reactions, please not that we are unable to guarantee the absence of allergen cross-contact during food manufacturing and preperation.
  • In addition, last-minute product substitutions may not always be identified. For these reasons, we strongly encourage you to consult the on-site Chef or Dining Manager to make sure your order is free of any specific allergens.
  1. Order Instructions: Declare food allergy or intolerance in "Order Instructions" before submitting mobile order.
  2. Purple Sticker: (See image in the side column) At pickup, this is a visual cue that the allergy request was acknowledged during preparation.

Tips for Students: Food Safety 

  • Keep snack food safe between classes by packing whole fruits like bananas, apples and oranges
  • Foods such as yogurt or cut produce shouldn't be left out for more than 2 hours (1 hour if temperature is 90 degrees)
  • Pack a lunch bag with a mini ice pack to keep foods safer longer

Keeping food safe in residance halls

  • Invest in a small thermometer to verify food in fridge stays at or below 40 degrees
  • Always use a clean dishrag, as they are a common source of cross-contamination
  • When in doubt, throw it out! 

Common symptoms of bacterial infections include diarrhea, vomiting, abdominal cramps and chills. Those with compromised immune systems are at greater risk for experiencing serious consequences.

If you are prone to severe allergic reactions, please note that we are unable to guarantee the absence of allergen cross-contact during food manufacturing and preparation. In addition, last-minute product substitutions may not always be identified. For these reasons we strongly encourage you to consult the on-site Chef or Dining Manager to make sure your order is free of any specific allergens.