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.
All self serve areas have ingredient information available with the exception of the standard menu items on the salad bar and deli. However, they can be provided 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.
If someone alerts any and all staff of a food allergy then a procedure is in place to tell the person in charge who will then offer to make a separate meal in the back of the kitchen using all separate & clean utensils & pans to greatly reduce the risk of cross contact.
3. We have procedures in place to lower the risk of cross-contact in made-to-order areas.
- Procedures are in place for how staff should handle high risk items to lower cross contact. - Policy in place regarding how staff handles damaged items. - Receiving Staff are trained on allergens to avoid cross contact and to notify the person in charge if a substitute item comes in without prior approval. - Shelves and storage areas are labeled by product type. - Allergy friendly foods are kept in a separate segregated area. - Items at high risk of becoming airborne are stored on lower shelves away from open items. - Prepared foods are grouped together. - Storage containers are covered, labeled, and dated. - Procedures are in place to prevent cross contact during food prep with color coded cutting boards & separate pans. - Staff wash their hands and changes gloves between every allergy meal prepared. - Prep surface is washed & sanitized between every allergy meal prepared. - Clean utensils are used for each new meal item. - If cross contact occurs the meal item is thrown out . - The salad bar is set up so all dairy is in one section away from produce to lower risk of cross contact. - Students can request self serve items from a fresh batch in the kitchen. - Food labels in dining hall include all top allergen information in all areas with the exception of the salad bar and deli
4. We have procedures in place to lower the risk of cross-contact in self-serve areas.
Students can order allergen meals through GrubHub in our retail locations. By indicating an allergen on their order, the order will be made separate from the other orders to prevent cross contact. In our main dining hall, our BASE station is made in a separate allergen free area to prevent cross contact.
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.
The BASE station at Kimball Dining hall is free from 10 allergens (listed above, but are Peanuts, Tree Nuts, Fish, Shellfish, Eggs, Wheat, Soy, Dairy/Milk, Wheat/Gluten, Sesame, and Coconut). The items on The BASE are prepared in a separate part of our kitchen with it's own equipment and utensils, preventing cross contact. The items are served to guests as well, helping to further prevent cross contact. This station has a full time Allergen Sous Chef who works closely with the Executive Chef and The Senior Assistant Director of Culinary Development and Nutrition to ensure that all foods produced on this station are free from the allergies listed above. This station focuses on flavorful cuisine by using less processed items and focuses on clean cooking and eating. This station is available at Kimball seven days a week through all meal periods. Other options from The BASE are available at some retail locations with a special sticker denoting that it was made in the allergy free zone at Kimball Hall.
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.
- Food allergy 101 - The difference between cross contact and cross contamination. - Direct and indirect cross contact and how to prevent it. - How an intolerance is different from an anaphylactic food allergy. - What is Celiac disease - Recognizing and responding to anaphylaxis. - College policy on administering epinephrine.
Our training for allergies revolves around hands on explanations and examples set up by the Senior Assistant Director of Culinary Development and Nutrition. This program takes a class room setting and applies it to real life scenarios to help exemplify how allergens need to be handled and the importance of preventing cross contact.
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.
Contact their RA.
For current students all requests and documentation need to be submitted to the Office of Accessibility Services before April 1st. For prospective students please submit documentation as soon as possible. The earlier we know the more we are able to assist you.
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.
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.
Submit all medical documentation to Health Services and contact the Accessibility Services office.
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.
14. Our campus emergency responders carry epinephrine.
Staff is trained to call Public Safety, campus's police division for the fastest response time.
See what our emergency response policy allows for >