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 ingredient information is available upon request in all dining halls. Students can simply ask dining employees for ingredient information and to see packages.
Our vendors are not required to inform us when ingredient information changes. However, all customers are able to see package labels and speak with our chef upon request to ensure that they can consume food safely.
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 ingredient information is available upon request and customers can speak to our chefs to confirm ingredients. Ingredient information is not directly displayed in front of each food.
3. We have procedures in place to lower the risk of cross-contact in made-to-order areas.
All necessary precautions are taken to ensure that cross-contact does not occur on made-to-order items. All staff have been trained on allergen and cross-contact management.
4. We have procedures in place to lower the risk of cross-contact in self-serve areas.
Since it is impossible to ensure that cross-contact does not occur in self-serve areas, any food items offered can be served from untouched pans by staff, and separate items can be made for any customer with food 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.
Any student with food allergies is able to meet with our chefs and dietitian to create a meal schedule that works for them. They can text or email the chef ahead of time to let them know they are coming and will need something separate from what is being offered.
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.
Allergen-Free Station "Elimin8" at Carillon Place Dining Hall is a station dedicated to avoiding the top 8 allergens in all dishes. It is open for lunch and dinner seven days a week and has a wide variety of dishes that are created to encompass all food preferences. If a student has food allergies that are not avoided in this area, they can meet with the chef to have meals made that they can consume safely.
7. We train dining services staff members.
Food Allergy 101- What are the top 8 and what foods often contain them? Food Allergy Emergencies Ingredient Labeling and PID's Avoiding Cross-contact How to answer questions about allergens
If a staff member does not know the answer to a food allergy question they are required to ask management or the chef for confirmation. Food allergies are taken very seriously at our university and no student will be left behind because of them.
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.
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.
They can speak with their RA ahead of time to ensure that safe accommodations can be made.
Student's and parents can reach out directly to residence life with specific questions about housing and accommodations.
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.
Every accommodation request is evaluated on a case-by-case basis.
12. Our disability office processes food allergy and celiac disease accommodation requests.
Depending upon the severity of the student's food allergies and medical conditions, it may be necessary that they alert their professors and academic adviser's as well. Accessibility services can assist in this process.
Student's can visit the Accessibility Services building or contact them via phone or email, or by visiting their website above. The staff members will walk them through the process of accommodations and requests.
The office of Accessibility Services and BGSU Dining work hand in hand to ensure that students have the best care possible during their time at BGSU.
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.
We cannot store or administer epinephrine in our dining facilities. However, emergency response times are typically less than 3 minutes given their proximity to campus and we have instructed the staff to mention to the 911 operator if it is an allergic reaction to food as they are not always equipped with epinephrine.
14. Our campus emergency responders carry epinephrine.
If the student is calling 911, make sure to mention that it is an allergic reaction to food as some emergency personnel are not always equipped with epinephrine.
See what our emergency response policy allows for >