Information - Catering

Trispace Catering is committed to providing food to its customers that is safe, nutritious and culturally appropriate.

In practice this has a direct effect on how we prepare food and how we present information about our food to you the customer.

The following is a list of our practices and information that will help inform your food choices

• Our kitchens operate using a Food Safety Management system
• The Food Safety Management system has a series of checks to help prevent food becoming unsafe.
• Our Scones are made freshly on the premises daily
• Our tray bakes (i.e. oat crunchie, chocolate biscuit cake etc.) are made on the premises
• A hot dessert with custard is available daily during the academic year
• At least one Soup Choice per day is made without Flour
• Our Soups are prepared with a low salt stock
• Our Beef and Lamb is 100% Irish and is fully traceable
• Hal Al Meats are sourced from fully credited meat suppliers
• Ethnic dishes are prepared with integrity with key ingredients when available, alternatively, complementary substitutes are used
• Nuts/Seeds and common allergens are stored in separate containers
• Food dishes that exclude the common allergens are prepared in a kitchen with the allergens present in the environment
• Our menus have symbols denoting what common allergens are absent from the dish, but please note these dishes are prepared in a kitchen with allergens present
• We favour baking, grilling and steaming food over deep frying
• We link vegetables/potatoes/rice as an alternative to chips in food choice promotions
• Fish is available in at least one of the outlets on a daily basis and we work with our suppliers to ensure our fish is coming from sustainable sources
• Our menus are seasonally influenced to reflect the changing availability of locally produced food.
• We only use Bord Bia approved eggs
• The Restaurant in the Nursing Building has the Happy Heart Award and follows strict criteria set down by the Irish Heart Foundation.