Omelet, Deli, Grill, 360 (Mongolian Grill concept) - All have full information available, upon request.
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.
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.
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.
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.
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.
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.
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.
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.
The Office of Resident Life can help to facilitate communication between the dietitian (Abigail Cressman) 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 (Abigail.Cressman@sodexo.com) prior to submitting any requests so we can discuss appropriate dining hall options/accommodations.
If you have an allergy concern, please contact Abigail Cressman (dietitian) at firstname.lastname@example.org to discuss any additional allergy questions or requested accommodations.