Disclaimer-Food Allergies and Intolerance

The Food Department makes every attempt to identify ingredients that may cause allergic reactions for those with food allergies. Along with employee training, you can use the allergen filter on the locations menu link to identify possible allergen-containing menu items; however,there is always a risk of contamination.

What do I need to know?

  • The most common food allergies are shellfish, peanuts, tree nuts, fish, eggs, milk, soy, and wheat.

  • While all Food Department dining locations serve naturally gluten free items it is important to keep in mind the most common allergens present in the food production areas and the equipment is used in preparation of a variety of items.

  • Self-service food areas do present the danger of cross-contamination.

  • Allergen filters are available online for all of our dining halls. Just go to the locations page > choose the hall you want to dine at > Click the menu link > input the allergens you wish to avoid > refresh the page and it will show you what menu items are available for you to enjoy.

  • It is possible that manufacturers of the foods we use may change their formulation at any time, without notice.

Important facts to remember about food allergy:

  • Teenagers and adolescents tend to be noncompliant with medical recommendations and have historically been poor about regularly carrying their life-saving, self-administered epinephrine.

  • Studies show that the earlier epinephrine is given for an acute reaction following an accidental ingestion the more likely it will be life-saving. Delayed administration of epinephrine may result in more severe and prolonged episodes of anaphylaxis.

  • Benadryl does not treat anaphylaxis!

  • Non-deadly food-induced anaphylaxis is the most common type of severe allergic reaction.

  • Food allergy needs to be accurately diagnosed, which involves expert interpretation of  a patient’s clinical history, skin tests, blood tests, and occasionally, food challenge.

  • No available cure is available for food allergy, so avoidance of culprit foods is key.

  • Patients at the highest risk of death from a food-induced anaphylactic reaction are teenagers with a history of asthma who already know what they are allergic to.

  • Close follow-up with an allergist is helpful.

What is my responsibility in managing my food allergies?

Make sure your food allergy is documented with the UNT Student Health and Wellness Center.

Become proficient in the self-management of your food allergy by:

✔ Avoiding unsafe foods

✔ Recognizing the symptoms of allergic reactions


✔ Knowledge and proper use of the medications used to treat your allergy as indicated by your physician

Make sure your RA and Hall Director are aware of your allergies and have the necessary contact information on file.

If you have a question or are unsure about a menu item, ask the Manager on Duty.

What we offer: