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Chef Assisting a student at the Purple Diamon

Food Allergies

Our Philosophy

Purdue Dining & Culinary is dedicated to our work with students, staff, and guests who have food allergies by providing options in all Residential dining locations. Purdue Dining & Culinary is not in a position to guarantee a completely allergen-free environment. Rather, we are dedicated to minimizing the risk of exposure and we encourage all students and guests to disclose their needs and plan for effective response to possible emergencies.

Labeling

Purdue Dining & Culinary Residential dining locations label all food products with the Top 8 allergens and gluten to help individuals with food allergies make informed choices:

  • Eggs, Fish, Gluten, Milk, Peanuts, Shellfish, Soy, Tree Nuts, Wheat

Allergens are coded with icons that can be seen on our mobile app, Menus Online , Net Nutrition , and service line item cards.

Sample of a service line item card used in Residential dining locations.
Sample of a service line item card used in Residential dining locations.
Egg allergen icon/
Egg
Fish allergen icon/
Fish
Gluten allergen icon/
Gluten
Milk allergen icon/
Milk
Peanut allergen icon/
Peanut
Shellfish allergen icon/
Shellfish
Soy allergen icon/
Soy
Tree Nut allergen icon/
Tree Nut
Wheat allergen icon/
Wheat
Icons used to identify the Top 8 allergens and gluten in Residential dining locations.

Online Resources

Purdue Mobile Menus

All students are highly encouraged to download the Purdue Mobile Menus app.

  • View all locations' menus in advance
    • Navigate and determine which dining court and location best fits your needs
  • View allergen tags, nutrition facts label, and full ingredient list
  • Allergen filter
  • Favorites feature

Menus Online

Purdue Dining Menu Logomark

Menus online utilizes the same database and information as the mobile app but allows user to view the menu in a web browser.

  • Use the Ctrl+F function to search for items in the ingredient list that are not coded with an icon.
    • Example: Non-top 8 allergens like sesame or mustard

Our Staff

Purdue Dining & Culinary’s full-time employees are ServSafe and AllerTrain certified. Our staff are willing to answer questions you may have about food preparation, ingredients, cooking methods, or recipes. An admin staff member can answer questions and address concerns about food served in his or her dining operation.

Dietary Station

All five dining courts operate a Dietary station. This station does not serve any of the top 8 allergens or gluten. Students will receive a full, balanced meal at this station including a protein, starch/grain, and hot vegetable at lunch and dinner. Students with food allergies are not limited to only eating at this station; you may find that the offerings at our other stations meet your needs.

Dietary Accommodations

Students with food allergies outside of the top 8 allergens may require further assistance in our Residential dining operations. Take the following steps if your needs cannot be met by the Dietary station.

  1. Contact our Registered Dietitian at allergicboiler@purdue.edu to connect with Purdue Dining & Culinary. Our dietitian will need to know what food allergies you have and what your typical diet is like.
  2. Contact the Disability Resource Center and schedule an appointment to discuss your housing and dining needs.
  3. Submit documentation of your food allergy or medical condition from an MD, DO, or NP.

The Disability Resource Center determines if you are a qualified student with a disability. Qualified students with a disability are eligible for dietary accommodations. Dining & Culinary’s Registered Dietitian determines appropriate and reasonable accommodations for these students. Students will receive communication from the dietitian about their accommodation.

Other Considerations

Purdue Dining & Culinary uses 100% high oleic soybean oil in our fryers at all Residential dining locations. The FDA does not require highly refined oils to be labeled as an allergen. Studies show that most individuals with a soy allergy can safely consume highly refined soybean oil. Please note that proteins from other food sources - including but not limited to shellfish, milk, and wheat – come in contact with our fryer oil. Contact our Registered Dietitian if you have concerns about fried foods served in a campus dining facility.


More Information

What We Need From You

Purdue University is dedicated to supporting the needs of our students, staff, and visitors. We understand some individuals have special dietary needs. The mission of Purdue Dining & Culinary is to nourish and inspire the Purdue community. In order to help us reach our goal, we advise all students with food allergies or intolerances to contact our Registered Dietitian before coming to live on campus. It is essential that our food service staff be informed in order to best serve our students with special dietary needs.

We understand the important role our dining facilities play in assisting students with dietary needs. We are dedicated to ensuring all our guests are equipped with the proper tools to manage their intake. We make every effort to train our staff on the importance of ingredients and cross contact. To better serve our patrons, we ask all guests with special dietary concerns to do the following:

  • Read our Allergy Disclaimer .
  • Email our Registered Dietitian at  allergicboiler@purdue.edu.
  • View signage and information available in the dining operations and online. Download the Purdue Mobile Menus app for apple and android devices to see daily menus. If you have any doubt or question about a particular food offered, please request to see an ingredient list, nutrition label, or recipe; a supervisor will gladly provide you the information you need.
  • Engage with dining staff in the locations you frequent on campus.
  • Recognize signs and symptoms of your allergic reaction and know how to use proper medication if a reaction occurs. If you have been prescribed an epi-pen, carry it with you, and understand how and when to use it. Purdue Dining & Culinary operations are not stocked with epinephrine.
Cross-Contact

Cross contact happens when one food comes into contact with another food and their proteins mix. As a result, each food then contains small amounts of the other food. These amounts are so small that they usually can’t be seen. Even this tiny amount of food protein has caused reactions in people with food allergies.

Tips to avoid cross-contact:

  • Ask dining employees to use new utensils, cutting boards, and pans that have been thoroughly washed with hot, soapy water. Some locations have separate cooking utensils which are identified with purple handles and are only used to prepare foods for those with allergies.
  • Ask the dining employee to change his or her gloves.
  • Do not share food, drinks, or utensils with friends.
  • Avoid eating deep-fried foods. Frying oil is reused before being changed; this can lead to cross contact because food fried in oil releases some of its protein, which is then absorbed by other foods fried in the same oil.
  • Request items that have not been exposed to the serving line. We can open new containers and serve food from pans that have not been previously been set out in the service area.
Disclaimer

Food Allergy, Intolerance and Sensitivity Disclaimer:

Purdue Dining & Culinary makes every attempt to identify ingredients that may cause reactions in people with food allergies. The Residential dining facilities make every effort to safely prepare, label, and serve foods. Allergy awareness and training are regular topics at our staff meetings and our foodservice staff have been educated on the severity of food allergies. Due to the number of meals served and number of cooking utensils used each day, along with unanticipated changes in food product formulations and manufacturer substitutions, we cannot guarantee that every allergen in the food will be identified and labeled appropriately. While we make every effort to identify nutrition data and allergen information, we cannot assure against these contingencies. Students, staff, and guests with food allergies, sensitivities, or intolerances must also be aware of the risk of cross contact. It is the responsibility of the customer with food allergies, sensitivities, or intolerances to investigate food ingredients and make the final judgement on whether or not to consume a food item. Purdue Dining & Culinary does not assume any liability for adverse reactions to foods consumed, or items one may come into contact with while eating at any university establishment. Anyone who may need an epi-pen because of life threatening food allergies is highly encouraged to carry it with them at all times. Purdue Dining & Culinary locations do not stock epi-pens for public use.

Resources:

Food Allergy Research & Education

Celiac Disease Foundation