1. We provide access to ingredient information for made-to-order* items. *Made-to-order - Meals that are prepared on request and to your specification in the dining hall. Examples include a sandwich station, omelet station, burrito station, etc.
We have ingredient information available at our deli, salad toss, and omelet bar for short order stations- additional ingredient information is available upon request.
2. We provide access to ingredient information for self-serve* items. *Self-serve - Meals that are served buffet-style in a dining hall. These are typically high risk for cross-contact and are best avoided by diners with food allergies.
All self-serve items list the top 8 allergens and mustard, additional ingredient information is available upon request.
3. We have procedures in place to lower the risk of cross-contact in made-to-order areas.
We have cross-contact procedures in place for our deli station. There is an established procedure at this station along with reminders on steps to take if a student asks for special dietary requests. At this station menu items are made on a separate surface, using items from back up containers and separate utensils.
At this time we are unable to offer special requests in other stations for special dietary requests. If a special request is made a manager can be approached and a special item can be prepared in the back of the house for the student.
4. We have procedures in place to lower the risk of cross-contact in self-serve areas.
Yes, we have cross-contact procedures in place for our receiving staff, storage, preparation and service of self-serve items. Our receiving staff is trained on how to handle damaged, high risk and substituted items, all brought to the executive chef. There are procedures in place on how items are stored, with shelves properly labeled. Allergen-free items are stored above allergen-containing items along with a separate area for gluten free and allergen free items. We have separate storage areas for produce, and dairy, also have a separate refrigerator for our special dietary request students. In our self-serve stations we have established procedures for the layout of self-serve items with like allergen containing items together and allergen-free items together. We take precautions by having separate utensils for every item, labeling stations properly with the top 8 allergens, signage notifying students of accommodations for those with food allergies or diet restrictions, and requesting disclosure of special dietary needs rather than taking from self-serve areas.
5. We have pre-order meals* available. *Pre-order meals - Custom meals that can be ordered in advance by a diner so they are ready for pick up at a specific time. Typically these can be ordered online or by phone/text.
Students that require special dietary requests can have their meals pre-ordered after going through the necessary procedures. Students are able to email the executive chefs their menu requests for breakfast, lunch, and dinner along with special packaged snacks that are available in the dining hall for them in their lockers. There are policies and procedures in place targeted for how staff cleans and sanitize the preparation surface before preparing each pre-ordered meal. Each student has their own allergy kit including knives, cutting boards, dedicated utensils and equipment which each of their meals are prepared on. After each meal is prepared it is covered and placed in a designated area while awaiting pick up. If a meal comes into contact with an allergen it is discarded and remade. Our facility has one chef designated to make allergen meals and special dietary requests.
6. We have an allergy-friendly station*. *Allergy-friendly station - A food station where specific ingredients are banned, typically including many or all items in the Top 8 allergens and gluten.
At Fairfield we provide two allergen safe stations. We run a program called MyZone by Sodexo free from gluten, tree-nuts and peanuts. In this station we offer a hot protein along with vegetable or starch daily. We require anyone who visits this station use the allergen-plates which are colored green. Students are able to source bread, snacks and frozen items here throughout the day. Allergen-free snacks are available along with dairy products free of milk. Our second allergen free station is another Sodexo program called Simple Servings which is free of the top seven allergens and gluten; milk, egg, tree-nuts, peanuts, shellfish, soy and wheat. The station offers two hot items at all three meals which are served by an employee only at lunch dinner. At both stations we use separate plates and require students to come to these stations prior to visiting any other station to avoid cross contact. More information is available on our dining website: https://fairfield.sodexomyway.com/health/local.html
7. We train dining services staff members.
The topics covered in training include food allergy 101, anaphylaxis, avoiding cross- contact, college and university policies and emergency policies and procedures.
All of our Managers and supervisors, and chef supervisors are trained by Aller-train at Fairfield. Our hourly staff in currently being trained by Aller-train University and aller-train lite. This training is good for 5 years. Our campus dietitian is a master trainer for aller-train, providing all of our training on allergies and procedures.
8. We have a registered dietitian* on staff. *Registered dietitian - Registered dietitians are food and nutrition experts who are often tasked with helping students with food allergies navigate the dining halls.
9. We train our RA's.
10. We have inclusive resident life programs* including food. *Inclusive resident life programs - Programs in the resident halls often include food. Inclusive resident life programs will offer students with food allergies the opportunity to request safe food alternatives for events they attend in the dorms.
Residence Life does their best to advise RAs to know their students and the student needs. We are generally mindful of nut allergies and lactose for the most part. The RA's will be undergoing allergen safety training this semester through Aller-train RA.
We are a student centered office in Residence Life and we work in partnership with the Accessibility office to support students and their allergy needs.
11. We offer accommodations for roommate assignments. *Every accommodation request is evaluated on a case-by-case basis. A housing accommodation cannot be guaranteed prior to an individual evaluation.
12. Our disability office processes food allergy and celiac disease accommodation requests.
Yes, students will contact the Assistant Vice President to touch base regarding a self-disclosure. The dinning staff including executive chef and dietitian will be contacted in order to make the proper accommodations needed for the prospective meal plan. The student will also contact the health center and work with the staff to assure the proper safety and emergency plans are in effect regarding the student’s allergies. This information can be accessed here: under food allergies https://www.fairfield.edu/undergraduate/student-life-and-services/healt…
Students can submit accommodation requests by filling out an intake form provided by accessibility services. This is a digital form available online for next semester. The intake form can be found and downloaded here at this website:https://www.fairfield.edu/graduate/academics/resources/academic-and-car…
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13. We have stock, undesignated epinephrine* available for emergency response. *Stock, undesignated epinephrine - Epinephrine that is prescribed to a college or university rather than to a particular student. This epinephrine is kept on hand to use for any student that experiences anaphylaxis.
Epinephrine is available in all of our dining locations. It is stored in non-locking allergen emergency kits. When the box is opened an alarm sounds signaling a person is having an allergic reaction. All of our managers, chefs, supervisors, and some hourly staff are trained on how to use recognize and allergic reaction and how to administer epinephrine.
14. Our campus emergency responders carry epinephrine.
See what our emergency response policy allows for >