Food Allergy Policy

Background

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 "home-cooked" meals, snacks, and "meals on the run" that promote a healthy lifestyle. However, these healthy options may include foods that some individuals find disagreeable. Dining Services seeks to provide food alternatives when these preferences are the result of a food allergy.

Purpose

This policy seeks to inform Dining Services staff and customers of the college's intention to accommodate students with allergies by providing healthy, safe alternatives.

Policy

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

Administration of Policy

The director of Dining Services shall oversee this policy and review it at least once every two years. Dining Services staff shall be trained on this policy annually. Changes to this policy shall be made in accordance with the college's Policy on Policies. The following procedures shall be followed as Dining Services implements the Food Allergy Policy.

  1. Students should bring physician documentation stating the food allergy or food sensitivity, e.g. a physician's prescription or diet prescription filled out on incoming health forms.
  2. Students and parents will have the opportunity to attend an Allergy 101 session on campus to discuss food allergies, policies and tour the kitchen at Vail Commons.
  3. The student shall communicate with production staff and dietitian regarding food ingredient questions.
  4. Students are encouraged at any time during the semester to meet with the College Dietitian or Dining Services with any concerns.
  5. For prepared foods items, the student and production staff shall review recipes and/or food labels.
  6. The Production Manager or supervisor on duty will assist the student with alternate menu selections as needed.
  7. For specially prepared food items, the time of pick up will be determined by the production staff.
  8. As necessary, the production staff prepares food using the following precautions:
    1. Washing hands and wearing non-latex gloves.
    2. Using clean pans, knives, utensils and work surfaces.
  9. Vail Commons Dining Hall offers students the opportunity to store an EpiPen on site if student so desires.

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 address 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 Epi-Pen, they may use it in event of an allergic reaction. A staff member shall immediately call 911.