Image
assortment of common food allergens including eggs, peanuts, flour, fish, milk, shellfish, and tree nuts

Allergies & Special Diets

Penn State Campus Dining is happy to accommodate students with special dietary needs (food allergies, intolerances, conditions necessitating specialized diets, etc.). We offer multiple resources to ensure guests with food allergies and intolerances dine safely. 

Informative Online Menu

Our menu displays ingredients and allergens in dishes served. Learn more about using Today's Menu.

Menu Modifications

Some students with multiple and/or severe food allergies may need our regular menus to be modified in order to eat safely.  This can be arranged on a case-by-case basis between the student, the Registered Dietitian’s Office and the foodservice management staff at the campus.  Please reach out to get this process started. 

Menu Item Cards

Our point of service labels signal allergens present in our dishes. Learn more about menu cards

Registered Dietitian Meetings

Our RDs are knowledgeable about food allergies and are trained in food allergen management. They are happy to help guide student dining choices. Email us to learn more about attending a meeting.

Alternative Options
Request food from a “back up pan”

We offer the ability to request food from a “back up pan”, or a pan of food not yet out for service to further minimize cross-contact risk.

Special Dietary Needs

Anchor Destination

Gluten Free

Penn State Campus Dining recognizes that individuals with Celiac Disease or gluten-related sensitivities must avoid gluten products when dining. For that reason, a number of resources are available to help guests safely follow a gluten-free diet while dining on campus. Students will find it helpful to become familiar with our point of service Menu Item Cards: 

  • Menu items containing wheat and/or gluten are labeled in the dining location. Look for the Wheat/Gluten icon on the Menu Item Card. 
  • Menu items that are not made with gluten-containing ingredients are labeled in the dining commons location.  Look for the GF (Gluten Friendly) icon on the Menu Item Card

Use the online menu to see in advance what items are gluten friendly. If a menu item is gluten friendly, the GF icon will appear next to the item’s name.  Filtering options are available to easily note which items do not contain any wheat/gluten-containing products.

Menu items that are not labeled with a GF icon OR a Wheat/Gluten icon do not contain wheat/gluten innately, but are prepared in such a way that increases risk for cross contact with gluten (example, shared fryer use).

In addition to the naturally gluten-friendly menu options, dining areas offer supplemental gluten-free items. These items are intended to complement the meals served, vary by dining location, and may include:

  • GF Bagels
  • GF Rolls (can be subbed for traditional hamburger rolls)
  • GF Sliced Bread
  • GF Pasta with Tomato Sauce
  • Individual GF Pizza
  • GF Breakfast Cereals in Individual Cups
  • GF Pretzels
  • GF Muffins (Udi's®)
  • GF Cookies (Udi's®)
  • GF Mac N' Cheese (Amy's®)

This list is not exhaustive and may be subject to change based on product availability; please ask dining hall staff what is currently available.  Due to our current COVID protocols, please call the dining hall in advance to request any GF items from this list. 

Kosher & Halal

Kosher

The kitchens at our commonwealth campus locations are not kosher certified.  If you keep kosher and are dining with us at a commonwealth campus, please reach out to the Registered Dietitians Office to see how we can accommodate you.

 

Halal 

Halal-certified grilled chicken thigh is served throughout Penn State dining facilities across the commonwealth.  Depending upon the campus, this may be an option at lunch and dinner every day.  To find out if a dish is made with halal-certified chicken thigh, look for the HF or Halal-Friendly icon on the menu item card when you come in to dine. The same HF marker will appear on the online menu. 

Dishes containing pork or port by-products (lard, gelatin, etc) are marked with a P icon indicating that the dish contains pork. This symbol will appear on the online menu as well as on the menu item card at the point of service.  We offer many meatless, pescatarian and vegan options as well. 

Additional Resources 

Vegetarianism

Students with special dietary preferences such as vegetarians and vegans are accommodated in our residential dining facilities across the commonwealth in the following ways:

  • Vegetarian and/or vegan items are served at each meal.
  • Menu items are clearly labeled as being meatless or vegan.
  • Our online menu identifies items as being meatless or vegan, and can be filtered to show only these items to the user.  Our menu also features ingredient listings for our offerings.
  • Supplemental vegan options like dairy alternative products and protein options are available, but vary by location.  

The following criteria are used in labeling meatless and vegan menu items: 

  • Meatless item does not contain meat or meat by-products, but may contain honey, eggs, milk, cheese, or other dairy products.
  • Vegan item does not contain meat or meat by-products, honey, eggs or dairy products, but may contain cane sugar.

Additional Vegan Options

At many of our locations, we offer JUST Egg brand’s vegan scramble as well as vegan sausage daily for breakfast upon request.  For lunch and dinner, we offer a variety of vegan and vegetarian entrees.  The following supplemental vegan items may be available to students:

  • Vegan breakfast sausage
  • Vegan sunrise pancakes (weekend brunches)
  • JUST Egg vegan scramble
  • Veggie burger (lunch and dinner)
  • Dairy-free alternatives

Please ask the foodservice management staff at your campus about these items.

Additional Resources

Anchor Destination

Dairy Free Alternatives

Each dining hall carries select dairy-free alternatives such as soy milk, almond milk, dairy-free cheeses, yogurts and sour cream. If you would like any of these items to accompany your meal, please request them when you arrive at the dining hall.  Products will vary by campus and dining location, please ask at the dining hall, or email [email protected] with questions.

What we're doing to help

Image
AllerTrain Master Trainer Logo

Food Allergen Management at Penn State

The Registered Dietitians, of Culinary Support Services at Penn State, are Certified Master Trainers (CMT) in AllerTrain by MenuTrinfo. As such, the dietitians train all Campus Dining staff and select students to become certified in AllerTrain.

Additionally, food allergen management refresher trainings are given annually to all Campus Dining staff by the Certified Master Trainers.

To ensure allergens of food served are known and communicated to guests, Penn State uses the following practices:

  • Centralized ordering and warehousing
  • Database cataloging food items ordered and associated allergens
  • Refusal of substitutes from vendors unless explicitly approved by the Registered Dietitian’s Office

To increase safety and transparency of food items, Penn State also employs point of service labeling, online menus with allergen designations, knowledgeable management staff, strict adherence to approved recipes, and accessible Registered Dietitians.

Menu Item Cards and Online Menu

Menu Item Cards display allergen information for menu items and are prominently displayed in dining commons across campus. Ten allergens including dairy, egg, fish, shellfish, peanuts, tree nuts, coconut, soy, wheat/gluten and sesame are represented by individual icons on Menu Item Cards if present within a menu item.

Guests can also use the online menu to search for allergens and nutritional and ingredient information. Learn more about accessing allergen information and using today's menu

Campus Dining recognizes that students and guests may be allergic to foods outside of these common allergens. Customers with allergies or intolerances to any food are encouraged to contact [email protected] for additional support and resources.

Although Penn State chefs and staff adhere to standardized recipes, last minute changes to ingredients may occur. In these instances, a temporary green menu item card is placed to alert guests that the recipe has not been properly reviewed by a Registered Dietitian for allergen and special dietary concerns. Customers with food allergies or special dietary restrictions are urged to use caution with consumption of these menu items and seek assistance from a staff member for specific ingredient information.

Image
menu card with allergen indicators

Avoiding Cross Contact

Campus Dining staff receives annual food allergy training and takes every precaution to prevent cross-contact during service, including using separate serving utensils for each food item and keeping service areas clean. However, cross-contact is still a possibility in shared preparation spaces and self-service dining areas.

To minimize exposure to allergens, guests are encouraged to:

  • Contact [email protected] to learn more about dining accommodations
  • Notify a manager of allergies and intolerances
  • Ask staff to change gloves and utensils before preparing their order
  • Request a portion of food from a backup pan (including salad bar, deli station, ice cream, and cereal containers)
  • Call ahead to have an order specially prepared with attention to specific food allergens. 
  • Carry a prescribed epinephrine auto-injector at all times

Get In Touch

Contact Us

We encourage students to contact our Registered Dietitian's Office to make a plan for navigating dining at Penn State.

[email protected]
814-863-3420

Join our email list

Stay informed of potential recipe or ingredient changes and receive important reminders and tips for safe dining. To join the listserv, send a blank email to [email protected]

Food Allergy Disclaimer

Penn State Campus Dining makes every effort to label food allergens; however manufacturers may change product formulation or consistency of ingredients without notifying Penn State. Also, Campus Dining food items are prepared in shared kitchen spaces and do pose a risk for cross-contact. Therefore, it is ultimately the responsibility of the customer to judge whether or not to question ingredients and/or to choose to eat selected foods.

Guests with food allergies must be their own advocates and exercise caution at all times. Customers who may need to use an Epi-Pen should carry their own Epi-Pen while dining. Penn State Campus Dining will not assume any liability for adverse reactions of foods consumed or for any cross-contact that can and inevitably occurs within a self-service venue. To inquire about ingredients and food preparations, please contact the Registered Dietitian Nutritionists, Katy Petrosky and Lauren Sgriccia at [email protected], and/or a dining services manager.