Franklin and Marshall College
VerifiedWe encourage open communication between our students and dining team. Students can request ingredient information from our servers and culinary team when placing an order.
If a student is uncomfortable with the self-serve process, they can request foods from our back-up supplies that have not been in circulation. This is particularly helpful for salad bar options. Staff is trained to minimize cross-contact with allergens, i.e. change gloves, wash hands, separate utensils, food from back-up supply, etc.
Students can communicate their allergens to their server whether it is in resident dining or retail. Our team should take precautions to follow procedures to minimize cross-contact, i.e. change gloves, wash hands, separate pans, getting foods from back-up supplies.
In the retail area in Steinman Center, we have dedicated space and equipment to prepare foods free of gluten, i.e. quesadillas, burgers, French fries
If a student is uncomfortable with the self-serve process, they can request foods from our back-up supplies that have not been in circulation. This is particularly helpful for salad bar options. Staff is trained to minimize cross-contact with allergens, i.e. change gloves, wash hands, separate utensils, food from back-up supply, etc.
In resident dining, students can pre-order meals with our culinarians if is determined the student requires dining accommodations.
Students can also pre-order meals in our retail settings by indicating their food allergies when placing an order via our mobile ordering app.
Currently, our primary resident dining hall, Restaurants at Ben Franklin (RBF), does not serve foods that contain tree nuts or peanuts. We do, however, offer vegan food items in our Kosher dining program, KIVO, that may contain coconut ingredients.
Within RBF is our new platform (Fall 2021) Simple Servings by Sodexo. This station is tightly controlled for allergens and the menu items offered here are made without egg, milk, soy, wheat, tree nuts, peanuts, shellfish, and gluten. We attempt to exclude sesame as well, but until Jan 2023, when sesame labeling is required on food packages, we cannot fully trust our manufacturer sources. Simple Servings offers fin-fish for added protein options. We offer a variety of simply prepared menu items, made from basic ingredients and without many convenience products. It is operational 7 days per week for breakfast (brunch on weekends), lunch, and dinner.
Food allergy 101, campus emergency procedures, avoiding cross-contact in storage, prep and service, dining accommodation process.
All managers, supervisors, chefs, sous chefs and those working Simple Servings are required to maintain a MenuTrinfo AllerTrainU certificate. We run AllerTrainU annually for any manager who needs the certificate and any employee can attend the class.
Food Allergy 101 is required annually, and on-hire, for all dining services staff.
Simple Servings Operator training is required annually, and on hire, for any member working Simple Servings.
We provide ongoing food allergy training as needed throughout the year.
Residential Life staff, Deans, Dons, and student house leaders, are sensitive to the needs of their diverse student members and routinely include questions about food allergies when surveying students about event planning. In addition, general events will routinely include allergy-sensitive food options such as nut or gluten-free. In addition, during residential life training, student staff are informed to consider food allergies when planning programs.
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By completing an intake form located on the web site
This office partners with students to determine which accommodations would be most beneficial for them. We strongly encourage an on-going collaborative relationship so we can help to meet students' needs throughout their time at F&M.
* During non-COVID times we administer allergy shots prescribed and formulated by outside allergists