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. If the student has an allergy, a meal can be prepared separately in the kitchen without cross contact.
- 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.
- There is digital signage above each servery with allergens highlighted in red lettering. If a menu item has tree nuts or peanuts, it is in the title of the dish.
- An online menu is available for students to use, and filter dishes by their allergen.
- There is a dedicated short-order station, called Plain and Simple, at every dinner meal at the 3 major dining halls. The station's offerings are always free of all 8 major allergens, sesame and gluten and prepared without cross-contact.
- If cross-contact occurs, the meal item is thrown away.
- All staff are trained to get a manager if a student asks a question about any ingredient, even if the student does not identify an allergy.
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, tree nuts or sesame seeds.
- Croutons are separated from the salad bar.
- 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 is 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.
- All of the above information is communicated online.
- Students are encouraged to meet with the Administrative Dietitian to learn how to best navigate self-serve areas.
To pre-order meals through email or phone, students need to adhere to the Policy for Meal Accommodations, found here (http://www.bc.edu/offices/dining/nutrition/dining-on-a-restricted-diet.html).
The Plain and Simple line is our allergy-friendly station. The food is a hot meal, served at dinner, at all 3 major dining halls.
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 make a set menu.
Meet with the Office of Disabilities and provide appropriate documentation, as outlined in the policy.