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Food Allergies

The goal of the college dining staff is to provide students and other customers with safe, nutritious meals. Students and patrons should review the below if they have food allergies, sensitivities or preferences.

  • Ask dining services staff about ingredients in unlabeled foods prior to consuming them.
  • Never assume that an unlabeled dish is allergen-free or meat-free.
  • Packaged and processed foods may contain trace amounts of food items not identified on the label.
  • All information provided by dining staff is to the best of staff members' knowledge and should not be considered a guarantee that the food does not contain a certain item.
  • Recipes and ingredients lists are available upon request.
  • The production staff prepares food with clean hands, non-latex gloves, and clean pans, knives, utensils and work surfaces.
  • Dining services staff receives food allergy and food sensitivity training annually.


Students may contact the Director of Dining Services Dee Phillips, 704-894-2076, to set up an appointment. Bring any physician documentation of food allergy or sensitivity to the appointment.

Phillips will review the weekly menu and familiarize students with food allergies about dining services resources. She also will arrange a meeting with dining service production staff to answer any recipe and food ingredient questions.

For prepared foods items, the production manager or supervisor on duty can assist with alternate menu selections as needed.


If someone is having an allergic reaction, call 911 immediately. A dining staff member will stay with the individual until medical help arrives, while someone else watches for and directs medical personnel to the scene.