Dining Services makes every attempt to identify ingredients that may cause allergic reactions for those with food allergies. Every effort is made to instruct our food production and service staff on the severity of food allergies.
In addition, we label items with possible allergen-containing ingredients; however, there is always a risk of contamination, and there is also a possibility that manufacturers of the commercial foods we use could change formulation at any time, without notice.
Customers concerned with food allergies need to be aware of the risk. Students with food allergies are encouraged to contact dining services for additional information and/or support.
Brian Carter, Manager
Sherry Kidd, Manager
419.289.5321 or firstname.lastname@example.org