UMass Dartmouth
VerifiedThe Marketplace Dining Hall (Resident Dining)
Retail: Wendy's,
Library Cafe,
Dunkin
2.Mato and Corsair Street Subs
The ingredient information online https://www.dineoncampus.com/umassd, Dine On Campus App and three iPads (located in the Library, The Marketplace and Campus Center Hall) are the first points of reference.
Students with food allergies/celiac disease are asked to confirm with food allergy trained managers/supervisors/chefs for verification: Don't be Shy, Self Identify.
In order to provide the most up to date information, it is the Chartwells’ policy to provide recipe ingredient information, recipe preparation, and product label information directly to the student so that they are able make their own decision regarding deciding to eat a menu item or not.
For further questions, please reach out to: dining@umassd.edu
*Made-to-order-meals are prepared on request and to your specification in the dining hall. Examples include a sandwich station, omelet station, salad station, etc.
Residential Dining Hall, The Marketplace
The ingredient information at https://www.dineoncampus.com/umassd, Dine On Campus App and three iPads (located in the Library, The Marketplace and Campus Center Hall) are the first points of reference.
Students with food allergies/celiac disease are asked to confirm with food allergy trained managers/supervisors/chefs for verification: Don't be Shy, Self Identify.
In order to provide the most up to date information, it is the Chartwells’ policy to provide recipe ingredient information, recipe preparation, and product label information directly to the student so that they are able make their own decision regarding deciding to eat a menu item or not.
For further questions, please reach out to: dining@umassd.edu
*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.
Both Residential Dining and Retail: Made to order sandwiches: procedures are set in place to limit cross-contact (changing of gloves, barrier method, separate area of preparation, use of "fresh product”-back up prepared product that has not, yet, been available to the public). Residential Dining: FYUL is a new station with is geared toward functional foods which do not contain the Top 8 allergens, sesame and gluten. This station is prepared by allergen trained chefs and served by our associates to limit cross-contact Residential Dining: There is a whole station in that is separate from the main dining area that has separate cutting boards, microwave and fridge to avoid cross contact. Retail: Salad Bar: There is an established procedure for the layout of the menu items to group the allergen/gluten containing foods together to lessen the risk of cross-contact. Separate utensils are used for every item.
We encourage self identification and getting to know our staff. If allergies are severe we are happy to assist the student with making informed and safe decisions regarding food choices. We have in some instances made personalized meals to accommodate complicated allergy situations.
Residential Dining: Chef's Table and Salad Bar: There is an established procedure for the layout of menu items in the self-serve areas to group the allergen/gluten containing foods together to lessen the risk of cross-contact. Students are welcome to request "fresh product” back up prepared product that has not, yet, been available to the public.
We encourage establishing personalized relationships with our on-site allergy experts. This often provides a broader safety net for the guest and makes it easier for us to provide one on one service.
First, we need to identify the student and establish a one on one relationship with our on-site allergy experts. Once this is in place we can arrange a pre-ordered to go meal. Go to dining@umassd.edu. We will arrange a brief meeting with the guest and our allergy expert. From there we can define time/place/etc.
Most importantly, we encourage the student/guest to self identify. Once we have a relationship in place we can put actions in place that make sense for the specific guest and the specific allergy. By using this personalized knowledge we can develop a mutually beneficial action response.
Education on food allergies and celiac disease, symptoms of exposure including anaphylaxis, preventative cross-contact measures, protocol for responding to food allergy questions from students, process, emergency plan.
Our entire management team is Allergy Trained. We also have one Allergy TRAINER on campus.
They would have to let someone know ahead of time what accommodations need to be made. For example, if a student has celiac and we're having a Housing pizza night, we would know to get that student a gluten-free option.
The Center for Access and Success (CAS) works with a wide variety of students such as those on the autism spectrum, attention deficit disorder, varying mental or physical abilities, and chronic health conditions. Common accommodations include classroom accommodations and more. Visit their website to learn more.
The UMass Dartmouth Police Department is a full service, MPAC Accredited Law Enforcement Agency that provides a wide array of Police and Public Safety services to the University community, which consists of a 710-acre main campus and five satellite campuses located in the cities of New Bedford and Fall River. Officers are trained by the Massachusetts Police Training Council.
In the event of an emergency where your student may need a designated, trained staff to help administer their epinephrine or stock, undesignated epinephrine in an emergency please call 911.