* Guide to managing food allergies University of Delaware

* Guide to managing food allergies University of Delaware
University of Delaware
Dining Services
*
Peanut • Tree Nut • Fish • Shellfish • Soy • Egg • Wheat
Guide to managing
food allergies
Our philosophy
UD Dining supports students who have food allergies by providing
information and knowledge that is necessary for the student to make
informed food choices in our dining locations. We work together to
provide reasonable arrangements so that students may participate in
the college dining experience as much as possible. We recognize that
students with food allergies already experience a more limited diet than
those who do not have an allergy, and are required to exert more time
and effort in managing their diet than others. We take into account each
individual student’s personal dietary needs and make every effort to
provide helpful information to students with food allergies.
Our goal is to provide students with the tools that they need to be
active in the management of their food allergy or food-related medical
condition within the dining locations in ways that provide a safe and
supportive transition into college life.
Content
University of
Delaware Dining
Services believes
that good nutrition
is essential to good
health. That’s why
we are committed
to nourishing each
and every student by
providing them with
healthy, nutritious
foods every day.
Our
Your
3 Your
4
6
management
environment
resources
Specific allergy
Communication
7 Our
8
10
information
& dining locations
commitment
Your management
Student responsibilities when managing a food allergy in the
residential dining locations:
1
2
3
4
Notify University of Delaware Dining Services (UD
Dining) of your allergy (ies).
Schedule a meeting with our Registered
Dietitian to develop a plan so you can navigate
the dining halls.
Be proficient in the self-management of your
food allergy(ies) including:
• Avoidance of foods to which you are allergic
• Recognition of symptoms of allergic
reactions
• How and when to tell someone you might
be having an allergy-related problem
• Knowledge of proper use of medications to
treat an allergic reaction
• Carry emergency contact information
with you
• Review policies/procedures with UD Dining and your
physician should a reaction occur
5
6
7
8
When in doubt regarding ingredients in a
particular food, direct your questions to our
Registered Dietitian, Executive Chef, or ask
a manager on duty. If you do not know who
these individuals are, please ask a cashier or
another employee on duty.
Due to the self-serve nature of the residential
dining halls, if you have been prescribed an
Epi-pen, carry it with you at all times.
If you notice something that is problematic
for your allergy, please notify our Registered
Dietitian, Executive Chef or manager on duty
so that they can look into your concern.
If you have a question at any point, please ask
our Registered Dietitian, Executive Chef or
manager on duty. If we do not hear from you,
we believe that you are successfully navigating
the dining locations.
Read the station signage, menus and ingredient
information made available upon request and online at
www.udel.edu/dining in order to be better informed.
3
Our Environment
Avoiding Cross-Contact
Cross-contact occurs when food comes into contact with
Each cook/front line associate is also instructed to follow
another food and their proteins mix, creating the potential
standardized recipes as written as to not introduce any item to
for an allergic reaction. Since about half of the food in the
the recipe that is not on the recipe card. Frequent production
dining facilities is self-serve, cross-contact is possible.
audits are performed to assess recipe adherence and
University of Delaware Dining Services provides separate
production processes, and to stay informed of new products
service utensils for each item and frequently changes
being purchased.
utensils in attempt to mitigate customer cross-contact. We
also work to educate employees involved in the production
process to change gloves and clean utensils between recipes in order to reduce cross-contact concerns.
In Case of a Reaction
!
If you are exhibiting symptoms of an allergic reaction, including anaphylaxis, please take
one or more of the following steps:
1
2
3
4
Get help immediately—call 911 or indicate to someone around you to call 911.
Administer your Epi-pen or take an antihistamine.*
Notify UD Dining staff as soon as possible about your experience so that they can
address your concerns.
* As prescribed/recommended by your physician.
To Avoid Cross-Contact
• You may ask a dining employee to change their gloves.
• You may ask a dining employee to use a new utensil, or a
fresh pan at made to order stations.
• Take caution with deep-fried foods. Frying oil is reused
before being changed; this can lead to cross contact
because food fried in oil releases some of its protein,
which is then absorbed by other foods fried in the
same oil.
• Take caution with bakery items. Any items prepared
onsite have the potential to have come in contact with
other ingredients in the kitchen.
• At the salad bar and deli station students may request
produce or meats that are stored behind the counter
from the employee working at those stations.
Examples include: fried chicken, fried fish, mozzarella
sticks, nuggets, onion rings and French fries.
We make every effort to provide you with the information you need to make decisions
about which foods to eat in the residential dining facilities. However, the possibility for
a reaction exists in a community dining, largely self-serve setting. If you have been
prescribed an Epi-pen, you should carry it at all times.
5
Your resources
The following services from University of Delaware Dining Services are
available to help you manage your food allergy (ies):
1
2
3
4
5
6
6
An individual meeting with UD Dining Registered
Dietitian to receive information and develop an
individual plan to help you navigate the residential
dining facilities.
The Executive Chef and manager on duty are
available in residential dining halls and retail
locations to address questions/concerns and
serve as important resources.
Access to our Registered Dietitian for
ingredient consultation.
Introduction to the dining management
team to give you direct access to individuals
responsible for food preparation.
Online menus for each residential dining
location, www.udel.edu/dining.
Manufacturer-provided entrée ingredient
lists provided upon request.
7
8
9
10
11
12
Manufacturer-provided menu and nutrition
information available online at
www.udel.edu/dining.
Signage located at each food station in our residential
dining locations outline nutrition information.
Nutrition and allergen information of retail food
items available upon request and online at
www.udel.edu/dining.
Access to the dry and cold food storage in
order to review ingredients personally (with
advance notice to establish the foods you wish
to review, and on what date/time).
Access to individually packaged foods to
replace bulk items that have a high likelihood
of cross-contamination (i.e.; packets of cream
cheese, jelly and peanut butter).
Upon request dining staff will change gloves,
or use fresh utensils or pans (at made to order
stations) to reduce cross-contact concerns.
Our commitment
How We Can Help You
A plan is developed with students with special dietary needs who contact University of Delaware Dining Services.
1
2
The student meets with the UD Dining Registered
Dietitian who works with them to review their
allergies, gather information on how they have
managed their allergy up until now, and learn initial
information about how they can navigate the dining
locations.
After the initial meeting, the Registered Dietitian
communicates with the Executive Chef about the
student’s personal dietary needs so that we can
begin to consider ways in which they can help the
student locate the food they can eat and
accommodate their needs. Individual menu
development and specially prepared foods can
be provided when the daily offerings do not meet
an individual’s dietary needs.
3
4
A second meeting is held shortly after with
the student, Registered Dietitian, Executive
Chef, and any other related location manager
or chef. This meeting allows for the student to
meet other individuals who can serve as local
resources when they have questions. It also
lets the dining staff know who the student is
so they are familiar with their specific allergies
and concerns they may have. Lastly, the
meeting serves to review the food options
that are available, and the steps that all
concerned can take to have their needs
accommodated and find foods that will be
appropriate for them to eat.
On-going evaluation occurs after these initial
meetings. Approximately one week after the
second meeting, the Registered Dietitian will
contact the student (via email or phone) to
inquire as to how they are managing eating
in the dining locations. They remind the
student that they remain available to them
in the future if they have any questions or
concerns. If needed, the Registered Dietitian
will continue to keep in close contact with
the individual and check in periodically to
monitor the process and provide assistance
when required.
7
Specific allergy information
Peanut allergies
Tree nut allergies
Fish allergies
Shellfish allergies
Bulk peanut butter is
served in the residential
dining halls. Peanut products,
including peanut butter,
are ingredients used in
several of our recipes.
Students with a peanut
allergy are advised to
take caution with bakery
items. Peanut oil is not
used as an ingredient in
our recipes.
Tree nuts may be present
in select dessert items.
Students with a tree nut
allergy are advised to
take caution with bakery
items and any menu
items that contain pesto,
coconut or coconut milk.
Beyond entrées and mixed
dishes that contain fish or
shellfish as a main
component, please use
caution when selecting
Asian dishes where fish or
shellfish may be included in
sauces.. Additionally, some
gravies and barbeque
sauces may contain
Worcestershire sauce which
also contains fish. Students
with fish allergies are asked
to check the menus and
full ingredient listings.
Beyond entrées and mixed
dishes that contain fish or
shellfish as a main
component, please use
caution when selecting
Asian dishes where fish
or shellfish may be
included in sauces.
Additionally, some gravies
and barbeque sauces may
contain Worcestershire
sauce which also contains
fish. Students with
shellfish allergies are
asked to check the menus
and full ingredient listings.
Refer to the menus and ingredient information that are made available to you. We use manufacturer - provided
information and we do not confirm the presence or lack of an allergen.
University of Delaware Dining Services periodically reviews ingredients to verify ingredient labeling is consistent with
what is provided by the manufacturer. Ingredients listed may be subject to change without notification.
8
Soy allergies
Milk allergies
Egg allergies
Wheat allergies
Soybean oil is present in a
large variety of products,
most notably our cooking
and frying oil. While studies
have shown that highly
refined soy oil is safe to
consume for most with a
soy allergy, if a medical
professional has noted that
you have a severe allergy,
you should consider
alternate options.
A non-dairy milk option is
available every day in
residential dining facilities.
However, milk and
milk-based products are
ingredients used in many
of the menu items served.
Items prepared with butter
or margarine should
be avoided.
Many of our baked goods
and desserts contain eggs.
However, desserts such
as fruit crisps and gelatin
parfaits do not contain
eggs. Students are asked
to take caution with all
baked goods and are
encouraged to check
ingredient labels of items
they wish to eat.
We offer a selection of deli
meats and salad dressings
that do not contain gluten.
Gluten-free cereal is
available daily, gluten-free
bread, pasta and dessert
items are available upon
request. Be sure to check
the ingredients of all food
items you wish to consume.
If you have any questions,
just ask our on-site manager
for more information.*
*Even foods commonly prepared without gluten containing ingredients may not be ‘gluten-free’.
Our recipes are prepared in open kitchens where cross-contact is possible and where ingredient
substitutions are sometimes made.
If you have celiac disease or a gluten sensitivity please notify your on-site manager to request an
individually prepared ‘gluten-free’ selection.
9
Important Note
University of Delaware Dining Services uses manufacturer-provided ingredient
information and we do not confirm the presence or lack of an allergen.
We periodically review ingredients to verify ingredient labeling is
consistent with what is provided by the manufacturer. However,
please be advised that ingredients listed may be subject to change
without notification and that products prepared in our kitchen may
have come in contact with common food allergens.
Please direct any questions regarding an allergy or food ingredients
to any of the following individuals or a manager on duty:
Robin Moore
Senior Director of Operations
302-831-4145
r_moore@facilities.udel.edu
Debbi Miller, R.D., L.D.N.
Registered Dietitian
302-831-1008
dj_miller@facilities.udel.edu
10
Andy Cole
District Executive Chef
302-831-6760
a_cole@facilities.udel.edu
Locations
11
*
Guide to
managing
food
allergies
2014 RD BLUE
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