Claremont McKenna College
Not VerifiedOur menus change frequently, and we do not operate from a corporate recipe book that outlines all of our ingredients.
For this reason, the chefs and managers in your café are the best source of information. They will be able to tell you what was used in a dish in real time, if that item may have been prepared where risk for cross-contact is high, and share package information for the product(s) that were used.
Menu Icons that Specify:
- Made without Gluten-Containing Ingredients: Does not contain ingredients that are sources of gluten, but is prepared in an open kitchen where gluten is present
- Vegan
- Vegetarian
Our menus change frequently, and we do not operate from a corporate recipe book that outlines all of our ingredients.
For this reason, the chefs and managers in your café are the best source of information. They will be able to tell you what was used in a dish in real time, if that item may have been prepared where risk for cross-contact is high, and share package information for the product(s) that were used.
Menu Icons that Specify:
- Made without Gluten-Containing Ingredients: Does not contain ingredients that are sources of gluten, but is prepared in an open kitchen where gluten is present
- Vegan
- Vegetarian
When you’re craving an option that might be high risk because of the self-serve style talk to our staff, we’ll be happy to pull a portion for you that has not been out on the line.
It is best to avoid riskier choices with high opportunities for accidental exposure. Some examples include (depending on your allergy):
- Asian-Style Stations: peanuts, tree nuts, fish, shellfish, wheat, and soy are often integral ingredients at this station.
- Bakery: high risk of cross-contact, since many items are made with the top 8 allergens and may not be individually packaged.
- Salad Bars: with a wide variety of foods so close to one another, the risk of cross-contact is high.
- Fried Foods: allergen residue is left behind in the fryer and fry oil from any foods cooked in the fryer including wheat, soy, egg, fish, and shellfish.
When you’re craving an option that might be high risk because of the self-serve style talk to our staff, we’ll be happy to pull a portion for you that has not been out on the line.
It is best to avoid riskier choices with high opportunities for accidental exposure. Some examples include (depending on your allergy):
- Asian-Style Stations: peanuts, tree nuts, fish, shellfish, wheat, and soy are often integral ingredients at this station.
- Bakery: high risk of cross-contact, since many items are made with the top 8 allergens and may not be individually packaged.
- Salad Bars: with a wide variety of foods so close to one another, the risk of cross-contact is high.
- Fried Foods: allergen residue is left behind in the fryer and fry oil from any foods cooked in the fryer including wheat, soy, egg, fish, and shellfish.