Harvard University
Not VerifiedAll made-to-order stations have ingredient information for the items available on the website or by request from the student.
Allergens are denoted for ingredients that are made in a facility or processed on equipment with allergens.
Ingredient labels for items used in cycle menus are audited yearly to ensure accuracy and HUDS maintains a no-substitution policy for our vendors. This ensures that only items with approved nutrition and allergen labels are used in our cycle menus to ensure labeling accuracy.
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 stations have complete ingredient information available online or by request from the student. Top 8 allergens for the self-serve station components are available for each item on a menu card posted on the station.
Allergens are denoted for ingredients that are made in a facility or processed on equipment with allergens.
Ingredient labels for items used in cycle menus are audited yearly to ensure accuracy and HUDS maintains a no-substitution policy for our vendors. This ensures that only items with approved nutrition and allergen labels are used in our cycle menus to ensure labeling accuracy.
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.
All made-to-order stations include the option for students with allergies to have their meal prepared on a clean surface (e.g. aluminum foil on the grill, a clean cutting board) and using clean gloves and utensils. Staff are trained in allergy awareness during new employee onboarding and once a year thereafter.
3. We have procedures in place to lower the risk of cross-contact in made-to-order areas.
High risk foods are grouped together on self-serve stations to prevent risk of cross contact (e.g. cheese is placed next to yogurt on the salad bar, vegetables are grouped together, etc.).
- Greens for salad are placed away from toppings on the salad bar to prevent contamination by potential allergens.
- Croutons are stored in a separate pouring container
- Those with peanut allergies can request their own sun butter stored in a location away from the peanut butter
- Gluten-free products are stored in a separate location separate from gluten-containing products
Gluten-free toasters are available in all dining houses, gluten-free microwaves are also available in many locations and/or available upon request by a student. Gluten and allergy-friendly foods (e.g. baked goods, pastas, etc) are stored in separate locations away from foods containing these allergens. Locations vary by house and is shown to students during initial tours by dining hall managers.
4. We have procedures in place to lower the risk of cross-contact in self-serve areas.
Use of the “email method" allows for meals prepared separately from the regular menu to decrease risk of cross-contamination. Students will email their dining hall management team with their meal selection(s) for the following day based on the online menu. Menu items can be modified to omit an allergen or simplify prepared menu items (e.g. steamed broccoli, grilled chicken without sauce, etc.). The specially-prepared meals are then placed in a designated container that the student will use throughout their four years at Harvard. Allergen-free meal prep kits are also available for students with severe allergies.
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.
The top 8 allergens, recognizing anaphylaxis, best practices to prevent cross contact during food prep and during general food service.
- Managers and people in charge are required to be Allergen Awareness Certified and ServSafe certified
- The Allergen Awareness video is shown during August Unit Kick-Off Meetings
- Managers show the Allergen Awareness video during a new employee's orientation
- A comprehensive Allergen Awareness training also occurs during January Training Week, though not all employees are present during this time.
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.
Harvard housing has provided information in our House Committee manual about accommodating different dietary needs, and it is part of the CEB’s planning for any event involving meals. Individual House Administrators work with their tutors/HUDS staff if they know of any particular needs in their individual House communities.
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.
No
By accessing the form at https://aeo.fas.harvard.edu/students/register. Students should be prepared to provide medical documentation and attend meeting(s) with AEO, and later, with dining services, to determine how we can best accommodate the student's needs.
More information can be found on our website at https://dining.harvard.edu/campus-dining/undergraduate-dining/dining-harvard/food-allergies-special-dietary-needs.
12. Our disability office processes food allergy and celiac disease accommodation requests.
See what health services we offer >
Students are advised to maintain their own supply of epinephrine.
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.
Harvard University police do not carry epinephrine, though city EMT's do. Crimson EMS (peers who are trained as EMTs) also carry epinephrine.
14. Our campus emergency responders carry epinephrine.
HUPD (Harvard University Police Department) and 911 for any life-threatening concerns or medical situations. City responders (EMTs) respond to instances of anaphylaxis, although students also have the option to take themselves to Harvard's health services when it is open.
See what our emergency response policy allows for >