Dining Safety

• Carry emergency medication (EpiPen) — note: dining halls do not carry these on WVU property, and it is the student’s responsibility to carry them in case of emergency
• Communicate clearly with the dietitian and dining team about allergies
• Make informed food choices using labels, icons, menus, and through communication
• Understand shared dining risks

• Identify allergies early (housing/dining forms) — please see Housing Portal for allergen selection
• Speak with dining staff or dietitian (Ask a Dietitian)
• Review menus and ingredients:
  • Café Evansdale Dining Hall
  • Hatfields Dining Hall
  • Summit Café Dining Hall
  • The Commons
  • Bear’s Den
• Avoid self-service if cross-contact is a concern
• Students may request food from the back of house that has not come in contact with allergens when on the food line. Please ask a dining staff member, manager, and/or chef for assistance

• Provides food allergy training for staff twice yearly, while all chefs and Food Service Directors maintain AllerTrain certification
• Trains staff on food allergies twice yearly and each time someone is hired
• Follows food safety and cross-contact prevention practices
• Offers support through designated staff

• Check menus ahead of time
• Ask questions. You may reach out to the dietitians at any time.

• Speak to a manager and/or chef
• Assess high-risk stations* and dine at your own discretion. Disposable takeout containers and plastic utensils are available
  • Shared serving utensils, high-traffic stations, and allergen-containing meals

• Higher risk for cross-contact
• Ask for a fresh serving from the kitchen when needed
• Disposable takeout containers and plastic utensils are available
• Visit and get your meals from Thrive for breakfast, lunch, and dinner
  • This is strongly encouraged for those who are allergic to any of the 9 allergens and/or gluten, and for those who are at risk for anaphylaxis
• Important reminder: Staff should never guess — if unsure, they should verify

*Adapted from policies but simplified for students

• Food allergy awareness training required twice yearly, taught by our Wellness Dietitian who is AllerTrain certified
• Ongoing education
• Training for those who onboard past the regularly scheduled training dates

• Menus and ingredient info available – see labels, menus, paper print outs (insert photo here)
• Label review encouraged

• Cleaning and sanitizing procedures
• Separate equipment when possible
• Careful food preparation practices – all Thrive menu items are prepared separately back of house in purple, color-coded kitchen items that are not used for non-Thrive meals.All Thrive seasonings, oils, and other ingredients are also kept separate.

• Cross-contact cannot be completely eliminated
• Ingredient changes may occur
• In the case for inventory issues, menu changes, substitutions, formulary changes, etc.
• Manufacturers of vendor items may change formulation or substitute ingredient(s) with minimal notice, which may cause ingredient list and labeling discrepancies. Please check labeling and request verification with dining staff at any time of uncertainty.

If a student has a reaction, they are to inform dining staff immediately. Staff may help student locate prescribed EpiPen and instruct student to administer themselves. Staff are not able to administer EpiPen injections. During this time, staff are to call 911 immediately for emergency services and support. West Virginia University Emergency Care is just minutes away from campus.

• Emergency Care | WVU Medicine

Student may want to contact family and their physician

Dining staff will complete an incident report and review procedures to help determine how the reaction may have occurred. Emergency responders will provide the appropriate medical care and assistance.