When choosing a college, food allergic students must take food preparation into consideration. Whether they will be able to eat safely at dining halls may make the difference in where they live on campus, and possibly the college choice itself. In the next series of articles, we will be looking at how Michigan universities accommodate food allergies.
Western Michigan University (WMU) has about 3,500 students in its new student orientation sessions. About 30 of those students identify themselves as food allergic, according to Judith Gipper, Director of Dining Services and registered Dietitian. As the number of food allergic students grows, WMU has taken more precautions to accommodate food allergies.
Judith Gipper addressed food allergy issues on Western's campus by answering the following questions.
How are food allergies accommodated in dining halls?
As a registered dietitian, I meet with students to tour the dining hall(s), read ingredient labels and review recipes. At the same time, we meet with the dining manager, and usually at least the head cook for the morning and the afternoon head cook so the student has a familiarity with people that will assist them. The idea is the student will make the decision about what foods they can or cannot have, and we will provide them all the information to help them make that decision.
Tours are done per student request. When students identify themselves as having dietary needs, the admissions department lets them know about the option to meet with the dining staff.
We have an extensive variety, so there are options available to the student. In many cases, we are able to modify recipes or cooking methods, but this requires the student to communicate with us somewhat more in advance of when they want to eat.
Menus are posted outside of the dining halls and on the website. The dining halls show the weekly menu and the website lists out the menu for the semester.
Are precautions taken within the kitchen to prevent cross-contamination issues when food allergies are a concern?
Yes, we are very aware of cross-contamination, especially because this concept is a key component of food safety. When we open in the fall, we do a training session with all our employees and the eight major allergens are reviewed. Additionally, all the ways that cross contamination can occur are reviewed.
Within the kitchen, cooking stations are physically separate and have their own utensils. There is a sandwich making station for the students to use. Peanut butter is among the items available with a designated knife for spreading. However, it is in a buffet setting and uncontrolled with high probability of contamination with the other items, such as jelly.
Are ingredients on menu items listed ahead of time for students to review?
There is not a list of ingredients for menu items available, except for in the kitchen. Students can review the information, ask the dining manager, or cook to see recipes or ingredients at any time. Since all dining units use the same products, once a student looks at the ingredient label in a kitchen for a particular product, they do not need to review that product again or review that product in another kitchen. Our food contracts are for a whole year, so we stay with the same products for a whole year. This makes it easy for the student, because once they look at the label for a particular salad dressing, rice product, soup base, or any product; they do not need to continuously check the product.
However, there is no required communication or check with manufacturers of purchased food products when manufacturing processes change. For instance, if a previously nut-free product was changed to run on the same lines with nut products, there may be no communication to Western and thus no communication to the food allergic student.
Are there gluten-free and nut-free options available regularly?
We have a list of all gluten free products and products that contain nuts; the information has been updated for this year, but I still need to check it over and have it posted online. This information is available at: http://www.wmich.edu/dining/guidelines.html
We keep brown rice tortillas, gluten free bread and gluten free pasta available. We have a gluten free cereal available.
All items in the dining hall that contain nuts in the ingredients have “nut” in the name of the item. The example that Judith gave was “Banana Nut Bread.” However, items that are made on lines with nuts or in a facility with nuts are not named as “nut” items. Students must ask to check the label or ask to speak with the cook.
Are Dining Service personnel trained on the use of Epipens?
No. Students are told to carry their Epipen on them at all times. However, many do not and there has been at least one situation where a student had a reaction to a food item and went to their dorm room to take their Epipen injection.
Can students bring their own food to the dining hall? No.
What would your recommendation be to a student that is starting Western Michigan University with a severe peanut allergy?
I would recommend that they contact the Dining Service office or me prior to coming to campus or as soon as they get to campus. In this way we can meet and the student will feel comfortable knowing that our kitchens have procedures to prevent cross contamination, will know what menu items to avoid, will know who to ask questions to and will see how are products are labeled. As with anyone with a severe peanut allergy, I would recommend that they know if they are to carry an Epipen, and if so, carry it and know how to use it.
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