The College of St. Benedict Culinary Services Department’s nutrition information is produced from input into the Computrition software system, which references data from the United States Department of Agriculture and directly from food processors and manufacturers. The nutrition information is based on standard product formulations and serving sizes. We make every attempt to identify ingredients that may cause allergic reactions for those with food allergies and intolerances. There is a possibility that manufacturers of the commercial foods we use could change the formulation or substitute at any time, without notice. The Culinary Services Department operates its own bakery that is not a nut-free, gluten-free or dairy-free bakery. We cannot guarantee the absence of cross contact with our menu items or with our suppliers of food products. The College of St. Benedict will not assume any liability for adverse reactions to foods consumed, or items one may come in contact with while eating at any college culinary service establishments.