The goal of the Knox College Dining Services staff is to provide all customers with nutritious and safe meals. Students and patrons should review what follows if they have any kind of food allergies, sensitivities or preferences.
- Ask dining 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
- Recipe and ingredient lists are available upon request
- The production staff prepares food with clean hands, pans, knives, utensils, work surfaces and non-latex gloves
- Dining staff receive annual food allergy and food sensitivity training
Meet with Staff
Students may contact the Director of Dining Services, Helmut Mayer (309-341-7703), to set up an appointment in order to discuss their particular circumstances and evaluate their options. The director will attempt to familiarize students with relevant dining resources and, if desired, arrange a tour of the dining facilities in order to show incoming or interested students where and what they can expect and how to locate food relevant to their needs.
If someone is having an allergic reaction, call 911 immediately. We will also notify campus safety and available on-campus health services while staying with the individual until medical help arrives.
Food Allergen Labeling
Eight foods account for 90 percent of all food-allergic reactions in the U.S.: milk, eggs, peanuts, tree nuts (e.g., walnuts, almonds, cashews, pistachios, pecans), wheat soy, fish and shellfish. In our cafeterias we label all these foods for all in-house prepared items. The labels are placed either directly above or next to the items on the service lines. Labels are also produced for any food that is prepared off-premise relying on the ingredient and allergen information provided by the manufacturer.
Knox College 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 staff on the severity of food allergies. In addition, we label items with possible allergen-containnig ingredients; however, there is always a risk of contaminaton. There is also a possibility that manufacturers of the commercial foods we use could change the formulation or substitute at any time without notice. Customers concerned with food allergies need to be aware of this risk. Dining Services also operates its own bakery. Our bakery is not a "nut free" bakery. We cannot guarantee the absence of cross contamination with out baked goods. Knox College Dining Services will not assume any liability for adverse reactions to foods consumed, or items one may come in contact with while eating at any of our establishments.