Dining Health, Safety, and Shared Responsibility

Food Safety Standards

Grinnell College Dining Services follows rigorous safety protocols:

• Staff are trained in Food & Allergy Research and Education (FARE) guidelines.
• Staff maintain ServSafe Manager certification.

All major allergens (peanuts, tree nuts, fish, shellfish, wheat, soy, milk, eggs, sesame) are handled in the facility. While separation efforts are made, cross-contamination/cross-contact is still possible.

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Dietary Stations & Labels

Specialized Dietary Venues

The Marketplace offers clearly marked stations to support diverse needs:

• Gluten-Free (GF): East end of the server
  • Gluten-free toaster, waffle iron, breads, bagels, cereals, condiments
  • Purple bowls identify diners with severe allergies or medical needs
• Halal (H): Past the stir-fry station
  • Foods meet Islamic dietary law (no blood, pork, swine products, or alcohol)
• Kosher-Style (Ks): Before the stir-fry station
  • No pork or shellfish
  • Meat and dairy are not served in the same meal period
• Vegan (V): After the stir-fry and halal stations
  • No animal proteins or by-products

Allergens, Intolerances, and Indicators

Menu screens and signs identify:

• Allergens: alcohol, almonds, barley, beef, coconut, eggs, fish, gluten, hazelnut, malt, milk, peanuts, pecans, pignoli nuts, pork, sesame seeds, soy, tree nuts, walnuts, wheat.
• Practices: halal, kosher-style, local, ovo-lacto vegetarian, vegan.

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Your Role in the Dining Hall

To help maintain a safe environment:

Do:

• Wash hands before serving or eating. (Bathrooms are located by the dining hall entrance.)
• Use hand sanitizer at the cashier stand or exit (note: sanitizer does not remove allergens).
• Return for seconds with a clean plate, bowl, cup, or glass to avoid cross-contact.\
• Use serving utensils correctly and avoid contact with your plate.
• If following a specialized diet, begin at the appropriate station before selecting food elsewhere.

Don’t:

• Allow serving utensils to touch the food on your plate.
• Mix foods together while serving.
• Take food from dedicated dietary stations (gluten-free, halal, kosher-style, vegan) if you do not follow that diet.

If you accidentally cause cross-contamination (e.g., using the wrong utensil), immediately inform a dining-services staff member.

General Etiquette Tips

• Be conscious of how your actions affect others.
• Notify Dining Services if you see something concerning.
• Return trays or leave them where staff can easily collect them to help maintain a clean dining environment.

Cultural Considerations

Dining spaces reflect the diversity of campus religious, cultural, and ethical food traditions. Please be mindful of:

• Religious dietary practices (halal, kosher-style), which require dedicated preparation and serving methods.
• Ethical and lifestyle choices, including vegan and vegetarian diets.
• Food-based cultural identity, which may inform what, when, and how some students eat.

Respecting others’ access to specialized stations is essential—taking food from these venues without need may limit availability for those who rely on them.

Medical Considerations

Many students live with food allergies, intolerances, or medical conditions that require strict diet management. To help keep the environment safe:

• Avoid cross-contact through careful use of utensils, plates, and serving methods.
• Do not take gluten-free or allergen-free items unless you need them.
• Inform staff immediately if you notice a potential contamination issue.
• Use designated bowls (such as purple allergy-safe bowls) only if medically necessary.

Students with medical dietary needs are encouraged to connect with Accessibility and Disability Resources for support and accommodations.

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Accommodations, Accessibility, and Special Services

Dietary Accommodations

• During religious observances (e.g., Passover), special foods — such as matzo, matzo ball soup, and gefilte fish — are offered. We provide meal replacements at the Spencer Grill and Global Cafe. The Green to go boxes are at the Marketplace for a take out meal.  
• Students who are medically confined may receive delivered meals through Student Health & Wellness, with menu modifications when necessary.

Accessibility and Mobility Assistance

• Students, staff, or faculty with dietary restrictions or allergies should coordinate accommodations through the Office of Accessibility and Disability Resources. Email access@grinnell.edu for more information.
• Visitors needing mobility or visual assistance may request help from the entry cashier for tray carrying, route assistance, or menu reading.
• Catered event organizers must communicate special dietary needs in advance.

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Sustainability and Community Engagement 

• Pioneer One-Card (P-Card): Accepted at all dining facilities and provides access to campus services.
• Dining Services Committee: A collaborative group of students, faculty, and administrators advising dining operations.
• Nutrition Resources: Links recommended by the College dietitian (Choose My Plate, Eat Right, Celiac Disease Foundation, etc.) are available for further guidance.

Downtown Dining Dollars

This program allows students on a meal plan to use dining dollar funds at participating off-campus locations.

• You can email diningservices@grinnell.edu to add dining dollars to your account.
• Go to GrinnellShare for more information (login required).

Sustainability and Local Food

Grinnell College emphasizes sustainable, locally sourced food. The “local” definition follows a three-tier system:

1. Poweshiek County and surrounding counties
2. Iowa
3. Central Plains region

Dining Services is recognized for:

• Composting initiatives
• Partnerships with local farms
• Reducing food-waste impact
• Prioritizing environmentally responsible practices

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