The nutrition information on this website 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. The College of St. Benedict Culinary Services Department makes every attempt to identify ingredients that may cause allergic reactions for those with food allergies and intolerances. Every effort is made to instruct our food production staff on the severity of food allergies and intolerances. There is always a risk of contamination. 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. The Culinary Services Department also operates its own bakery. Our bakery is not a nut-free, gluten-free or dairy-free bakery. We cannot guarantee the absence of cross contamination with our baked goods. The College of St. Benedict Food Service department will not assume any liability for adverse reactions to foods consumed, or items one may come in contact with while eating at any College food service establishments. Students with food allergies are encouraged to register with Accessibility Services, contact the Student Accessibility Specialist Tom Sagerhorn, email@example.com or contact the Culinary Services Dietitian firstname.lastname@example.org for additional information and/or support.