Carleton College
VerifiedAll food is prepared in open kitchens that handle the major allergens; however, we take precautions to minimize accidental cross-contact.
At all stations in the cafe, guests may ask to speak with a chef or manager regarding food or ingredient information. The chef or manager will review the ingredients and preparation methods with individuals to allow them to make an informed decision.
All food is prepared in open kitchens that handle the major allergens; however, we take precautions to minimize accidental cross-contact.
Enhanced protocols are followed at SimplyOASIS located in LDC, which is dedicated to serving guests with special dietary needs.
All food is prepared in open kitchens that handle the major allergens; however, we take precautions to minimize accidental cross-contact. Self-serve foods are placed to minimize drips and spills into neighboring vessels. Students can request ingredients and supplies that have not been out for service to reduce the risk of accidental cross-contact in self-serve areas.
We are committed to working with all students to make reasonable accommodations to meet their dietary needs. Pre-ordered meals are available upon request for students with food allergies and other special dietary needs. Students should contact bonappetit@carleton.edu to discuss specific nutrition concerns.
SimplyOASIS, located in LDC, offers menu items prepared without the major allergens and gluten. Menu items are made with single-source ingredients and are prepared and served by knowledgeable employees.
At Burton Dining Hall and Wild Thymes, we do not use peanuts or tree nuts, but do include coconut, as main ingredients in the preparation of the menu items; however products may change without our knowledge.
We cannot guarantee these allergens have not been introduced during a previous stage of the food preparation process or accidental cross contact from outside sources. Guests with food allergies or specific dietary concerns should speak with a manager for individualized assistance.
All managers and chefs receive a FARE reviewed food allergy training annually, and hourly associates are trained two times per year. On-going training is provided in daily team meetings.