Hamilton College
Not VerifiedOur chefs are the best resource for real time information about products and ingredients used in a specific dish that day.
Our chefs are the best resource for real time information about products and ingredients used in a specific dish that day.
Asian-Style Stations: peanuts, tree nuts, fish, shellfish, wheat, and soy are often integral ingredients at this station.
Areas such as salad bars, condiment stations, and buffets where other diners serve themselves are high risk for cross-contact. To choose from these areas, ask the restaurant to serve you a portion directly from the kitchen.
Bakery: high risk of cross-contact, since many items are made with the top 8 allergens and may not be individually packaged.
Salad Bars: with a wide variety of foods so close to one another, the risk of cross-contact is high.
Fried Foods: allergen residue is left behind in the fryer and fry oil from any foods cooked in the fryer including wheat, soy, egg, fish, and shellfish.