All short order stations have ingredients available online and by request. If a short-order station includes one of the 8 major allergens, it is noted on the digital signage.
Salad dressings, soups, packaged breads and bagels, cereals, bottled drinks and packaged snacks, frozen meals in the gluten-free area, and all items in the Grab and Go areas like sandwiches, salads, and overnight oatmeal.
Boston College provides short-order stations at every meal. Procedures include, but are not limited to:
- Staff are highly trained in cross-contact procedures. If a student asks a question about any ingredient, even if they do not self-identify with an allergy, staff are trained to get a manager.
- All of our dining managers are AllerTrain U certified
- Staff are also trained to give fresh plates to each student, replace any utensil that touches another ingredient, put on new gloves between preparing each menu item, and clean and sanitize grills and other cooking surfaces if a new ingredient will be used.
- Managers can plate meals off of the line upon request.
- An online menu is available for students to use, and filter dishes by their allergen, as well as review all ingredients in a dish or available at a customizable station. Students are able to see all ingredients used at that station, to review for cross contact risk.
- There is a dedicated short-order station, called Allergy Eats, at every dinner meal at the 3 major dining halls. These meals are prepared without the Top 9 allergens and gluten, and are prepared by our allergy trained staff who are AllerTrain U Certified.
- If you have a food allergy and haven't met with our nutritionist, please contact bcdining@bc.edu to learn about safely dining on campus with a food allergy.
- Our bakery does use nuts in production, but we have many certified nut free baked goods available in our dining halls, kept in their individual packaging to maintain the certification.
- We provide dining accommodations for students
Our self-serve areas are limited to the salad bar, grain bar, yogurt and cereal bars, soup and oatmeal bars, and dessert/baked goods area. In these areas, examples of our procedures are as follows:
- These areas never have peanuts or tree nuts
- Croutons are separated from the salad bar.
- We have started installing metal barriers to separate out animal-based ingredients from our vegan offerings.
- We have signage on the dessert/baked good station that alerts any student with nut allergies to avoid the items.
- The soups have ingredient lists displayed with allergens noted.
- There are separate serving utensils for each food item, and staff will replace these as needed.
- All cereal containers are refilled only with the same cereal.
- Staff are trained in lowering cross-contact risk, and managers monitor staff to ensure they are following procedures. Staff are trained to get a manager if a student asks a question about allergies related to the self-serve area.
- There are dedicated gluten-free self-serve areas in the 3 major dining halls accessible to students. We have designated gluten-free toasters and microwaves at these locations as well
- All of the above information is communicated online.
- Students are encouraged to meet with the Administrative Dietitian to learn how
To pre-order meals, students need to adhere to the Policy for Meal Accommodations, found here (https://www.bc.edu/content/bc-web/offices/auxiliary-services/sites/dining/health-wellness.html#tab-policy_for_food_accommodations). When approved for dining accommodations after registering with Disability Services and review from our dietitian, students are permitted access to an app-based ordering system. Our dietitian will review the system with students individually to best meet their nutritional needs.
Our Allergy Eats line is our allergy-friendly station. The food is a balanced hot meal, served at dinner, at all 3 major dining halls. As of our Spring 2025 semester, we have also introduced Allergy Eats Grab & Go meals.
The basics of food allergies (what they are, signs/symptoms, top 8 allergens and sesame, difference between allergies and intolerance); where food allergens are commonly found at BC (i.e. fryer, baked goods); who to call in the case of a student having an allergic reaction; how to avoid and what to do in the case of cross contact from back of house to front of house; and policies and procedures for food allergies, Celiac disease, and other diagnoses that require dietary management.The latter includes staff being well-trained about getting a manager any time they are asked a question about an ingredient or allergy. Lastly, managers regularly do a 411 prior to meals so that information about avoiding cross contact are reinforced.
Students who are going on school-sponsored trips and self-identify prior to the trip can work with the Administrative Dietitian to coordinate meals and/or connect them with the person in charge of the event.
Our dietitian provides regular training to the Resident Directors about food allergies, celiac disease and medical nutrition needs. The dietitian also provides education on inclusive dining experiences for students and shares resources to foods and programs that are free of major allergens and are gluten-free.
Students requesting housing accommodations for medical nutrition needs covered under the Americans with Disabilities Act, must register with disability services and provide necessary documentation per our guidelines. Our dietitian works alongside Residence Life and Disability Services to coordinate housing accommodation requests.
Meet with the Office of Disabilities and provide appropriate documentation, as outlined in the policy.