GUIDE TO MANAGING FOOD ALLERGIES

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1 GUIDE TO MANAGING FOOD ALLERGIES MSU Dining Services Peanut Tree Nut Fish Shellfish Soy Egg Wheat Milk 1

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3 Our philosophy MSU 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. MSU Dining 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. Content 2 Specific Allergy Information 7 Station Highlights 10 Retail National Brands 4 Our Environment 8 Your Resources 12 Dining Locations Map 6 Your Management 9 Our Commitment 13 Contact Information 1

4 Specific allergy information Peanut allergies Tree nut allergies Fish allergies Shellfish allergies 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 and deli items in our dining locations, as well, as in our retail locations. Tree nuts may be present in select dessert items in our dining halls. 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 in our dining locations. 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 in our dining locations. Refer to the menus and ingredient information that are made available to you upon request. We use manufacturer-provided information and do not confirm the presence, or lack of, an allergen. MSU Dining 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. 2

5 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 our 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 as well. 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 in our dining halls. Made without gluten bread, cereal, pasta, and dessert items are also available daily and 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 in the dining halls are prepared in open kitchens where cross-contact is possible. f you need a gluten solution the Marketplace at Perry offers a Simple Solutions Station for your convenience. Our dining team will also work one-on-one with you in creating a plan to help you navigate around campus to locate the food you can eat. 3

6 Our Environment Avoiding Cross-Contact Cross-contact occurs when food comes into contact with another food and their proteins mix, creating the potential for an allergic reaction. Since about half of the food in the residential dining halls is self-serve, cross-contact is possible. MSU Dining provides separate service utensils for each item and frequently changes 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. Each cook/front line associate is also instructed to follow standardized recipes as written as to not introduce any item to the recipe that is not on the recipe card. Frequent production audits are performed to assess recipe adherence and production processes, and to stay informed of new products being purchased. 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: Get help immediately call 911 or indicate to someone around you to call 911. Administer your Epi-pen or take an antihistamine.* Notify MSU Dining staff as soon as possible about your experience so that they can address your concerns * As prescribed/recommended by your physician. 4

7 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 sanitized 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. Examples include: fried chicken, fried fish, mozzarella sticks, nuggets, onion rings and French fries. Take caution with bakery items. Any items prepared onsite have the potential to have come in contact with other ingredients in the kitchen. Items found at the Simple Solutions Station have been made with extra precautions to provide you with food choices that address your specific allergy. All items prepared in the Simple Solutions kitchen are away from the primary kitchen of the Dining Hall. We make every effort to provide you with the information you need to make decisions about which foods to eat in the residential dining halls. 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

8 Your management Student responsibilities when managing a food allergy in the residential dining locations: Notify MSU 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 MSU Dining and your physician should a reaction occur Read the station signage, menus, and ingredient information made available upon request and online at in order to be better informed When in doubt regarding ingredients in a particular food, direct your questions to our Registered Dietitian, Food Service Director, or 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, Food Service Director, or Manager on duty so that they can look into your concern. If you have a question at any point, please ask a Food Service Director or manager on duty. If we do not hear from you, we believe that you are successfully navigating the dining locations. 6

9 Station Highlights A complete Vegan Station at The Marketplace at Perry provides a varying cuisine for students and guests to choose from. Many are made-to-order and are prepared right in front of you. The Simple Solutions Station located at The Marketplace at Perry provides special selections made without 7 of the top 8 most common food allergens - egg, milk, peanut, tree nut, shellfish, soy, and wheat. 7

10 Your resources The following services from MSU Dining are available to help you manage your food allergy (ies): An individual meeting with the MSU Dining Team, including our Registered Dietitian, to receive information and develop an individual plan to help you navigate the residential dining halls. The Chef and/or 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 or nutrition staff 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 hall, Manufacturer-provided entrée ingredient lists provided upon request Manufacturer-provided menu and nutrition information available online at Signage located at each food station in our residential dining halls outlining nutrition information. Nutrition and allergen information of retail food items available upon request and online at Access to individually packaged foods to replace bulk items that have a high likelihood of cross-contamination, if available (i.e. packets of jelly and peanut butter. Dining staff changes gloves, or use fresh utensils or pans (at made-to-order stations) to reduce cross-contact concerns. 8

11 Our commitment How We Can Help You A plan is developed with students with special dietary needs who contact MSU Dining You, as the student, will need to contact MSU Dining s Residential Food Service Director or Marketing Manager to inform MSU Dining of your food allergies. We ll get you set up with our Registered Dietitian (RD), who will be in contact shortly after to schedule a free consultation to speak with you one-on-one.. During this initial consultation, the Registered Dietitian will review your specific allergies, gather information on how you ve managed your allergy up until now, and develop an individual plan to help you navigate around campus, specifically the Residential Dining Halls. After this initial consultation, the RD will communicate with our Residential Food Service Director about your personal dietary needs so they can begin to consider ways in which we can help you locate the food you can eat and accommodate your needs while you re here at MSU. Next, the Registered Dietitian will schedule a meeting with all parties involved (typically includes the student, RD, and Location Managers). This secondary meeting allows you to meet other individuals who can serve as local resources in our dining locations when you have questions. It also lets the dining staff know who you are so they are familiar with your specific allergies and concerns. Lastly, the meeting serves to review the food options that are available, and the steps all concerned can take to have your needs met and find foods that are appropriate for you to eat. Ongoing evaluation occurs after these initial meetings. Approximately one week after the second meeting, the RD or Nutritionist will contact you to inquire how your meal management is going, specifically in the Residential Dining Halls. If needed, the Registered Dietitian or nutrition staff will continue to keep in close contact with you and check in periodically to help monitor the process and provide assistance when required. 9

12 Retail Brands Information Most Retail National Brands have their own allergen guides specific to their brand, as well as a vegan and/or vegetarian menu. Please see below for more information on a few of the Retail brands offered at Mississippi State. MOE S SOUTHWEST GRILL With over 20 fresh ingredients to choose from, Moe s Southwest Grill makes it easy to customize your order to suit any vegetarian or vegan anytime! Opt for the organic tofu instead of the other protein options, and choose from a variety of fresh ingredients prepared daily to make a new mix each time you visit. Let s also not forget about the free chips (vegan) that come with every order! CHICK-FIL-A No Chicken? No problem. Just because chicken is Chick-fil-a s claim to fame doesn t mean that s all they have on the menu. In fact, Chick-fil-a has a host of options for vegetarians and meat-eaters alike! Whether you like to eat lean and green or are turning to Chick-fil-a for #Cheatday, you ve got plenty of tasty options morning, noon, and night! STARBUCKS For packaged foods and beverages, allergen information can be found on the product label. For handcrafted beverages and non-packaged foods, allergen information can be found in the Menu Section at For any items that are not found on the website, please ask a barista to show or read you the ingredient information on the labels. To our customers with allergies: We openly handle several allergens throughout our stores, including dairy, soy, tree nuts (e.g., almond, coconut, etc.), eggs, wheat and others. While we take precautions to keep ingredients separate, we cannot guarantee that any of our beverages or foods are allergen free as we use shared equipment to store, prepare and serve them. Examples of shared equipment include the espresso machine steam wand, blender, and pastry case. Please consult your doctor if you have questions about food allergies, so that you can make the decision that is right for you. 10 PANDA EXPRESS Ingredients are based upon standardized recipes. Variations in nutrition values may occur based upon regional and seasonal ingredient differences, packaging differences and menu items being individually hand served. Panda uses ingredients that contain all the major FDA allergens (peanuts, tree nuts, eggs, fish, shellfish, milk, soy and wheat). Panda prepares its entrees fresh with shared cooking equipment and therefore allergens could be present in any entree. Panda Express does not have any vegetarian or gluten free dishes. No MSG added except for that naturally occurring in certain ingredients. For additional menu information, please contact us at (800) or pandaexpress.com/ contactus.

13 PIZZA HUT Pizza Hut prepares and serves products that maycontain egg, milk, soy, wheat orother allergens. While a particular food may not contain one of these allergens, products may be prepared on the same equipment and in the same kitchen as those that do. Pizza Hut cannot guarantee that cross contact with allergens will not occur. Several menu items contain or have been prepared in fully refined soy oil, which according to the U.S. Food and Drug Administration is not an allergen. Also according to the Food Allergy Research & Education organization, studies show that most soy-allergic individuals may safely eat most types of soybean oil. Peanuts and tree nuts are not used in Pizza Hut restaurants. They may be used in common manufacturing plants that supply food to our restaurants. BURRITO BOWL With 51 gluten-friendly ingredients, including 100% vegan flour tortillas, and 49-vegetarian ingredients, Burrito Bowl makes it easy to mix and match the right combination to support the vegan and vegetarian lifestyle. Additionally, the 100% gluten-free Freshens smoothies are created excluding high fructose corn syrup, and the fruit, which is harvested at the peak of ripeness when nutrient levels are the highest, excludes rbgh growth hormones. SUBWAY Subway is committed to choice and quality, and we also take wellness and environmental responsibility very seriously. For US menu items, a document is posted in the nutrition section of subway.com called Ingredient information for people with food allergies. This document identifies which standard menu items contain certain allergens and sensitive ingredients. Ingredients on this list are compiled based on product information provided by Subway approved food manufacturers. Every effort is made to keep this information current however it is possible that ingredient changes and substitutions may occur before this list is updated. This chart does not include regional or special promotional items as ingredients vary. Individual food items may come in contact with one another during food preparation and is not reflected on this chart. Please notify the sandwich artist if you have a food allergy. Also, you can view our Nutrition and Allergen guide here: EINSTEIN BROS BAGELS Guest satisfaction and safety is our most valued priority. We prepare and use food ingredients containing all 8 major allergens in our restaurant kitchens. Although measures are taken to prevent cross contact, as a bakery/restaurant, there is possibility of food touching, allergens like wheat becoming airborne or common equipment being utilized to handle foods containing any of the major allergens. If you have an allergen concern of any type, please openly discuss your needs with your server to fully understand all the facts you need to decide on a safe dining choice that fits your unique allergen needs. BURGER KING Have Allergies? You still can have it your way. The allergen information provided is based on our suppliers ingredient lists as of June Please note that normal kitchen operations may involve some shared cooking, with shared preparation areas and utensils, and the possibility exists that your food items may come in contact with other food products, including other allergens. Products fried in a shared fryer include but may not be limited to: Fish Filet, Pork Sausage, Crispy Chicken Patty, Chicken Nuggets, Original Chicken Patty, Spicy Original Chicken Patty, Hash Browns, French Fries, French Toast Sticks and Onion Rings. Our fryer oil contains: corn, canola, soy and/or cottonseed oils. Test and Limited Time Only ( LTO ) offerings may not be listed here. Product availability and nutritional information for some menu items may vary by location. We encourage anyone with food sensitivities, allergies, or special dietary needs to check on a regular basis to obtain the most up-to-date ingredient information before ordering. 11

14 Dining Locations At Templeton Athletic Building SUSHI 12

15 Important Note MSU Dining 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. Robert Abare, CC Residential Food Service Director Keri Lum Marketing Manager Jill Hamilton, MSEd, RD, LD, ATC Registered Dietitian MSU Dining Office 85 Old Main Mississippi State, MS

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