Q: Are dining employees trained on food allergen awareness?
A: Yes! Special dietary needs awareness and cross-contact minimization training are key components to our approach.
Our directors, chefs, and managers are required to complete the in-depth FARE (Food Allergy Research & Education) certified Food Allergy and Celiac Disease Training annually.
Our hourly workers are required to complete annual food allergy awareness training led by our culinary and management team. [replace with Registered Dietitian Nutritionists if they will have an onsite one).
Additionally, we re-train employees utilizing a continuous education approach by discussing special dietary needs in our day-to-day activities as well as at our daily pre-shift meetings in each café.
Q: Are the top-9 allergens used in dining?
A: Products containing the nine most common food allergens (wheat, egg, milk, soy, peanuts, tree nuts, fish, shellfish, and sesame) are used throughout our cafés.
We communicate about the top allergens using what we call “descriptive menu nomenclature.” For house-made items, we make sure that the name of the dish, or its restaurant-style description — which are listed on an online menu or in our station signage — reference any common food sources of the top allergens as well as cooking methods (such as frying) which may risk cross-contact. However, this does not capture all information regarding the sub-ingredients in purchased products such as bread. This provides many students with much of the information they need while also letting them know when they might need to ask further questions.
Let’s look at a few examples.
Menu item: House-Roasted Turkey and Havarti Sandwich on Rye Bread with Red Cabbage Carrot Citrus Vinaigrette Slaw
A food-allergic student will know that the menu item contains milk (havarti), gluten (rye bread) and that the slaw is not mayonnaise-based (therefore no eggs). If they have a concern about sub-ingredients in the purchased bread or cheese, they would ask to see the package for that product. That ensures that if there were any recent manufacturer (or local bakery) changes in formulation or concerns about cross-contact from shared manufacturing equipment, the student gets the most up-to-date information in real-time.
Menu item: Plantain and Sweet Potato Tacos with Chorizo Spiced Pork
sweet potatoes, plantains, spicy pork, and caramelized onions in a corn tortilla with fresh cilantro
If a food-allergic student has a concern about sub ingredients in the purchased tortilla, such as whether it’s 100% corn and not a corn-wheat mixture, they can ask to see the package for the product. That ensures that if there were any recent manufacturer changes in formulation or cross-contact concerns due to shared equipment, the student gets the most up-to-date information in real-time.
Menu item: Root Vegetable and Potato Fritters with Crispy Pork Bacon
root vegetables with egg and flour batter, fried crispy with a hint of pork bacon
A food-allergic student will know that this menu item contains egg, and wheat/gluten (flour). They will also know that part of the menu item is fried, which alerts them to ask us about the risk of cross-contact within our fryers and allows us to provide the most up-to-date information for the student in real-time.
Q. I understand you use descriptive menu nomenclature, but why can’t you just simply provide a clear list of ingredients?
A. Given our from-scratch, seasonal, no-corporate-recipes approach, we utilize “descriptive menu nomenclature” on our menus because it is the safest way to ensure students and guests get the most up-to-date information about ingredients and allergens in the food being served on that particular day.
Due to the number of ingredients, sub-ingredients, and the sub-ingredients’ sub-ingredients that we use on a daily basis; unannounced product changes by manufacturers; our from-scratch cooking style; and our open kitchens, it is not safe to assume all special dietary needs can be adequately addressed through changing daily signage. The kitchens at Pepperdine University handle 2,000 – 2,500 products] on a weekly basis making label review upon each delivery virtually impossible. Therefore, real-time review of a product, vs. a product screening that is recorded at an arbitrary point in time, is safer. These variances are the reality of the food supply system, and we feel strongly that it is safer for food-allergic students to receive the most up-to-date information from a manager at mealtimes.
We seek to give a strong starting point for many students through signage, then support that information (and offer additional details about sub-ingredients) through individual communication.
Q: Are there any specific allergy-friendly stations on campus?
A: Yes! The MinusTEN station features meals that celebrate fresh and simple single ingredients while avoiding all of the top-9 allergens + gluten*.
We have developed very specific and flavorful recipes built upon singular ingredients that are typically safe for food-allergic people. The MinusTEN station is a convenient choice — but not the only choice — for those with allergies to any of the top-9 food allergens and those choosing to avoid gluten.
*Sesame is now the 9th major allergen. However, manufacturers have until 1/2023 to update package labels. Our platform will exclude added sesame in the form of seeds, tahini (sesame paste), and sesame oil, but sources of sesame may not be detectable on package labels. Please speak with a manager if you have a sesame allergy.
Q: How do you handle my needs if I’m avoiding gluten?
To identify these options, look for items labeled “↓g.” These menu items are prepared using ingredients that do not contain gluten and steps are taken to manage the risk of cross-contact. We identify menu items in this manner (instead of “gluten-free”) because all our food is prepared in open kitchens, so our kitchens are not gluten-free environments. For most guests, the steps we take to control cross-contact yield choices that they can safely eat. However, labeling in this manner gives us the opportunity to alert guests who may have reactions to smaller traces of gluten, such as what might occur with airborne flour. In these cases, we will work with you individually on additional dining options.
Q: If I have a question while in the café, can I ask someone for more details?
A: Please do! With any special dietary need, we emphasize the critical role that direct communication plays in safely feeding our guests. Each student must determine their own level of comfort when making selections within our cafés. If a student has a question about a menu item while in our café, they can ask one of our chefs or managers. A student can also discuss all possible modifications with the chef or manager. We will do our best to honor all requests, within reason.
Q: Where can I find a chef or manager during mealtimes?
A: We always have chefs and managers within each of our cafés and on the floor during mealtimes.
Therefore, if a student has a question about a menu item while in a café, they can ask any staff member to speak with a chef or manager and they will be directed to the correct person, or they can easily be connected with a chef or manager by scanning the QR code on the food allergy question signs throughout the café. This will give students the option to speak or text directly with someone in the kitchen [adding just in case].
Speaking with a manager allows students to review package labels, discuss preparation methods and potential product substitutions, request possible modifications, and have your questions answered with the most up-to-date information in real-time. We will do our best to honor all requests, within reason.
Q: What if I’m concerned about cross-contact at the serving station?
A: You can request portions of food served directly from the kitchen batch that has not been out on the service line.
We train our staff on minimizing cross-contact at the serving station. However, when different menu items are served in such close proximity to each other, we acknowledge students’ concerns regarding the potential for cross-contact. Our chefs or managers are happy to serve any student a portion of food from the kitchen batch.
You can also order from Curated, our allergen friendly mobile ordering app. Curated is a ‘ghost’ station segregated from other food production in the kitchen. Food is prepared exclusive for the app to minimize potential cross-contact. When ordering students can filter by 14 different food allergens, dietary restrictions, and eating patterns to easily select options that meet their needs. Food will be prepared and packaged in the kitchen and available for pickup at the designated Curated pickup location.
Q: Can I discuss modifications with a chef or manager ahead of time?
A: Definitely! Our Registered Dietitian Nutritionist, can help connect you with the appropriate chef(s) depending on which café you will be visiting.
From there, students commonly review the menu online and ask any specific questions about ingredients ahead of time. A student can email questions to the chefs with reasonable time for response, indicating any special prep necessary, and informing the chefs of their expected arrival time for that meal. The chefs will then coordinate with the student to determine what is available and, if needed, create a modified menu for that specific meal period.
Please email Dietitian@cafebonappetit.com if you feel that your food allergies require this approach.
Q: Are gluten-free breads available?
A: Yes! Breads and bagels made without gluten-containing ingredients are stored in dedicated cases within our residential dining cafes. Individually wrapped burger buns that are made without gluten-containing ingredients are also available daily.
Q: Does Bon Appétit stock epinephrine in the cafes?
A: Our cafes do not stock epinephrine. Students who have been prescribed an epinephrine auto-injector are strongly encouraged to always carry it with them.
Q: What are my responsibilities as a student?
A: There are a few things we recommend to best manage your dining experience at Pepperdine:
- Tell a Bon Appétit manager that you have a specific food allergy so we can provide you with a safe experience. Dining associates can help you locate a manager or chef.
- Schedule an appointment with our registered dietitian and stay in communication throughout the course of your collegiate career.
- Review café menus ahead of your visit at https://pepperdine.cafebonappetit.com/.
- Register with the Office of Student Accessibility (OSA) to receive reasonable accommodation for severe food allergies that rise to the level of a disability. Provide requested medical and personal documentation to parties as requested.
- Report any dining issues or allergic reactions immediately to a dining services manager, director, or dietitian.
Q: What if I still have questions about how Bon Appétit handles food allergies, can I talk to someone?
A: Definitely! Our Registered Dietitian Nutritionist, Name, is always available to speak with students and their parents. To schedule a phone call, virtual meeting, or in-person meeting please email Name at Dietitian@cafebonappetit.com.
Q: I avoid eating animal products, how can I find food that meet my dietary needs?
A: We believe in a holistic approach to wellness, in which purposeful menu offerings support the well-being of students, enhance performance, and inspire connection and creativity. Students can find food choices that meet their dietary preferences by looking for identification icons in café or sorting by their dietary preference of choices on our online menus.
Vegan: contains absolutely no animal or dairy products. Each café offers at least one vegan meal option at every meal period.
Vegetarian: contains no meat, fish, poultry, shellfish, or products derived from these sources but may contain dairy or eggs. Each café offers at least two vegetarian meals at every meal period.