How We Can Help You
1. Notify SFA Dining of your allergy(ies).
2. Schedule a meeting with our Registered Dietitian to develop a plan to help you navigate the dining halls.
3. 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 SFA Dining and your physician should a reaction occur
4. Read the station signage, menus, and ingredient information made available upon request and online at www.sfadining.com in order to be better informed.
5. When in doubt regarding ingredients in a particular food, direct your questions to our Registered Dietitian or ask for a manager on duty. If you do not know who these individuals are, please ask a cashier or another employee on duty.
6. 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.
7. If you notice something that is problematic for your allergy, please notify our Registered Dietitian or manager on duty so they can look into your concern.
8. If you have a question at any point, please ask our Registered Dietitian or manager on duty. If we do not hear from you, we believe that you are successfully navigating the dining locations.
To Avoid Cross-Contact
•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 station.