Dickinson College
VerifiedDelis, grills, and chef's action stations. All venues have information available.
All guests with special dietary needs are encouraged to meet with management and chefs to learn how and where to find information and to determine what we can do to help meet dietary needs. Cross-contact is always a possibility in the best of environments so we want to take extra precautions for those with the potential for severe reactions or life-threatening issues.
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.
Salad bar, grains bar, special self-service bars, beverages, desserts, breads, and cereals.
A complete list of all cereals and ingredients are posted at the cereal station.
All guests with special dietary needs are encouraged to meet with management and chefs to learn how and where to find information and to determine what we can do to help meet dietary needs. Cross-contact is always a possibility in the best of environments so we want to take extra precautions for those with the potential for severe reactions or life-threatening issues.
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.
We have a dedicated allergen-free preparation area in the kitchen: the area is used for allergen-free plate-ups and prep of allergen-free menu items.
All cooks, line servers, and managers receive ServSafe ALLERGENS training in addition to regular food safety and protection training and/or receive in-house allergen training based on ServSafe and R.D. research.
All employees are trained to change gloves upon request, frequently during the shift, and especially when handling Top 8 allergen ingredients.
We use dedicated pans and induction burners or high-speed ovens to prepare allergen-free and special request foods. We also use barriers such as sandwich foil or papers on grills, preparation boards, and tables.
3. We have procedures in place to lower the risk of cross-contact in made-to-order areas.
We have one salad bar island designated as a Top 8 allergen-free location and that island hosts the self-serve gluten-free counter with pre-plated, covered meals in a refrigerator (guest may re-heat in the mircro-wave or request a chef re-heat in the kitchen. The island does host multi-use panini grills, a self-serve hand-dipped ice-cream cabinet, and a soup well; however, there is separation from the main salad bar and the gluten-free area. The soup served on that island is usually the gluten-free option and we try to avoid serving a soup with any allergens from that area but occasionally it is unavoidable due to space limitations.
A gluten-free toaster is kept covered and behind the deli station that is located on the opposite side of the aisle near the gluten free counter: this keeps other guests from mistakenly contaminating the toaster. A small George Foreman grill is kept in the gluten-free area as well.
We ask all guests with severe reactions to allergens to seek out the management team and chefs. We will be happy to orient new guests to the facility and to the options we have available to serve them safe meals.
4. We have procedures in place to lower the risk of cross-contact in self-serve areas.
Guests with severe food allergies or the need to pre-order special-diet plates should contact the Office of Disability Services before coming to campus. The office has request for food accommodation forms and other resources to help with access to custom needs. Visit: https://www.dickinson.edu/homepage/71/disability_services or https://www.dickinson.edu/info/20236/disability_services/1201/meal_plan… for more information.
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.
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.
Program segments and slides:
Allergy or Intolerance?
Anaphylaxis
Allergy Treatment
Food Intolerance
Allergy or Intolerance?
Most Common Allergies (Top 8... plus where they may be hidden) - Other allergens common on campus
Food Allergen Labeling and Consumer Protection Act
Celiac Disease
Cross-contact v. Cross-Contamination
Allergic Response
Your Role as a Food Service Worker
Questions?
7. We train dining services staff members.
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.
When events require RSVPs, we ask about dietary accommodations needed, and we work with Catering to meet the needs. Student Groups also contact Catering Services at (717) 245-1318 or email catering@dickinson.edu
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.
*Students will see this disclaimer with housing information on our site
“Every accommodation request is evaluated on a case-by-case basis. A housing accommodation cannot be guaranteed prior to an individual evaluation.”
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.
Dining Services
Accommodation requests are made online through a student ID and password-accessible form.
Online form located on ODS website: www.dickinson.edu/ODS-dietary
As a four-year residential college, all students living on campus are required to purchase a meal plan. If you are seeking a dietary accommodation based on a documented medical condition, every reasonable effort will be made by Dining Services to support your dietary needs, while maintaining Dickinson’s core belief that dining with fellow students is an important facet of life at a residential college.
12. Our disability office processes food allergy and celiac disease accommodation requests.
See what health services we offer >
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.
- Department of Public Safety has an average response time that is faster than the local emergency responders and is on duty 24 hours a day, 365 days a year.
- The department has designated police officers, not security staff.
- Emergency call stations are located throughout campus areas.
- A campus safety shuttle is available to transport students and staff at night.
- 911 dispatch and DPS dispatch cross-contact on all campus-related emergency calls.
- AED stations are located across campus and DPS officers carry AED units in patrol vehicles.
14. Our campus emergency responders carry epinephrine.
See what our emergency response policy allows for >