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.
Omelet, Deli, Grill, 360 (Mongolian Grill concept) - All have full information available, upon request.
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.
Entree, Salad Bar, Vegetarian, Vegan, Bakery, Pizza/Pasta
If you have a food allergy, please speak to the station employee and ask for items from the backup supply. Please also state your known allergies.
3. We have procedures in place to lower the risk of cross-contact in made-to-order areas.
Shipping and Receiving are made aware of any ingredient substitutions, approval is needed from a chef prior to accepting new product. Contaminated product is rejected. Allergy ingredients are stored with like ingredients. Fresh produce is stored in a separate cooler, prepared in a separate station from entree dishes. All employees have had allergen training. If allergen is stated, employee is to wash hands, change gloves, use clean utensils and prep surface, pull ingredients from back up storage with clean gloved hand or clean tongs (depending on station), and handed directly to the student.
4. We have procedures in place to lower the risk of cross-contact in self-serve areas.
Same procedure as made-to-order. If an allergy is stated, we will prepare your self-serve item as though it is made to order.
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.
Students with food restrictions that qualify as a medical necessity (as approved by the Office of Accessibility) have the ability to pre-order meals and work directly with our chef.
Our Simple Servings station can safely serve students with the following allergies: gluten, wheat, soy, egg, milk, peanut, tree nut and shellfish.
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.
Simple Servings Station: Ingredient lists are reviewed before preparing each dish. Purple utensils/pots/pans/boards/storage containers are used to indicate allergen free. Items are prepared in separate part of the kitchen using designated oven and equipment. Most dishes are made directly at the Simple Servings station in the dining hall using stove-top or action station. If a mistake is made, the item is discarded.
7. We train dining services staff members.
All of the above
All dining staff managers, supervisors, chefs and allergen station employees have completed AllerTrain certification. All other employees have bi-annual allergen training by dietitian and daily huddle topics that frequently cover allergy basics and avoiding cross-contact.
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.
Dietitian created yearly allergy training for Resident Assistance (student staff) and Resident Directors (professional staff): food allergy basics, symptoms, emergency procedure, hosting housing programs safely for food allergy students.
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.
Please contact your Resident Director (professional staff), in addition to your Resident Assistant (student), so they are aware of your food allergy. They can then work with campus dietitian to create appropriate food items for the resident hall program. They will also be able to help with roommate agreements if necessary.
Speak with your Resident Director before school starts, if possible. This will help them prepare for the upcoming year.
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.
12. Our disability office processes food allergy and celiac disease accommodation requests.
The Office of Resident Life can help to facilitate communication between the dietitian (Kara Miller) and the Office of Accessibility Services.
Students will speak with Resident Life Office directly. Students go through their MyBelmont account to submit any meal accommodation requests under the housing tab. We strongly encourage you to contact the campus dietitian (Kara.Miller@sodexo.com) prior to submitting any requests so we can discuss appropriate dining hall options/accommodations.
If you have an allergy concern, please contact Kara Miller (dietitian) at email@example.com to discuss any additional allergy questions or requested accommodations.
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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.
14. Our campus emergency responders carry epinephrine.
See what our emergency response policy allows for >