Keeping students safe is at the center of the food allergy and intolerance policy program at RIT. For the safety of our customers, RIT Dining has many tools in place to alert customers of food allergens.
In order to keep student safety a top priority, we strive to do the following:
- Ensure all students with severe allergies, severe intolerances, and or require accommodations are documented with the Disability Services Office
- Ensure the student meets with the RIT Dining's Registered Dietitian to develop a plan for safe eating on campus
- Establish a one-on-one relationship between the student and key RIT Dining staff members
- Provide, to the best of our ability, the ingredient and nutrition information on our website through NetNutrition
In order for RIT Dining to provide students identified with special dietary needs, it is crucial for these students to do the following:
- Those with severe allergies, severe intolerances, and or require accommodations are required to register with the Disability Services Office and provide the proper documentation from a medical doctor and fill out and submit the online Food Allergy Information Form
- Visit the NetNutrition website or app to become familiar with finding safe foods on campus
- Meet with our Registered Dietitian to create a plan for safe eating on campus
- Attend an orientation meeting to meet key dining staff members
- When in doubt, avoid a food you are unsure of or ask the dining manager for more information
- Familiarize yourself with our Allergy Disclaimer and Nutrition Labeling system which can help you identify foods with gluten and the Big 8 food allergens
RIT Dining 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 staff on the severity of food allergies. There is also a possibility that manufacturers of commercial foods could change the formulation or substitute at any time, without our knowledge. It is also possible that foods we purchase could be processed in a plant or on equipment that processes food allergens. Customers concerned with food allergies need to be aware of this risk. Please notify the manager or supervisor of any dining operation for assistance. Students with food allergies are encouraged to contact our Registered Dietitian, Mary Anne McQuay for additional information at firstname.lastname@example.org.