By Laken Franchetti, News Editor
According to Interim Director of Dining Services Debra Hydock, there are approximately 125 students with a documented food allergy or intolerance. However, students are not obligated to share their restrictions, so this number does not account for all students with dietary restrictions.
Hydock detailed the training that staff complete to deal with allergies and dietary restrictions, conducted by AllerTrain certified trainer, Sous Chef Anna Fetter.
“[Fetter] trains full time Dining Staff minimally once per year on what are food allergens, how to prevent cross contact, and how to assist customers who have questions regarding food allergies,” Hydock said. “Student and Part Time Staff are trained as part of their orientation. All Full-Time food production Staff and Managers are Servsafe certified which includes allergen training and testing.”
Despite this, Erin McGrath ’23 expressed concern over student training in the Bullet Hole.
“I worked in Bullet, the training process for me did not really exist,” McGrath said. “On my first night at Bullet, I was told to work on the sandwich line and just to watch the other person working with me to figure it out.”
McGrath said that there could have been issues with cross contamination due to a lack of training. She said that training could be approached differently to avoid this.
“I think definitely having videos on cross contamination and cleaning procedures would be a great help,” McGrath said. “I understand that they are understaffed, but [being] understaffed and not knowledgeable is much worse than [being] knowledgeable and starting to work a day later.”
Bullet Hole Shift Leader Seamus Meagher ’23 said that the training he received was sufficient to safely prepare gluten-free and vegetarian meals. However, Meagher recognized that there could be more options for students with dietary restrictions.
“I also think that the options we do have could be better advertised. For example, we have gluten free bagels, which I feel like many students may not know,” Meagher said.
Hydock explained the allergen-free options available at the Bullet Hole.
“The Bullet Hole offers gluten-free foods, dairy-free cheese, and vegan and vegetarian menu items,” Hydock said. “A special preparation area is used for gluten-free subs and sandwiches; foil is used when toasting gluten-free subs, sandwiches, and baking gluten-free pizza; and pre-wrapped GF bagels and muffins are available.”
Bullet Hole Student Worker Lori Samuelian ’23 acknowledged a lack of consistency with these options.
“There are really no consistent options for students who follow a specific diet…the specials at Abe’s Faves almost always include meat and the salad line (Root) closes early,” Samuelian said. “It would be nice to have more options in general that do not include meat.”
Hydock explained that students concerned about their available food options can contact dining services about their allergens and restrictions.
“Guests with food allergies initially complete the allergen form on the Dining website. Charles Stockman, Executive Chef, receives the form, contacts the guest to answer their questions, and schedules a time to meet in person,” Hydock said.
There is an allergen station located behind Smart Eats in Servo that prevents cross contamination. Hydock explained how the allergen-free menu mimics the menu containing nine recognized food allergens: wheat, soy, sesame, fish, shellfish, dairy, eggs, peanuts and tree nuts.
Hydock also explained that items that are not on the allergen buffet may also be allergen friendly. Menu items that are gluten-free, vegan, vegetarian, and containing pork are labeled as such on the menu sign.
Alyssa Guevara ’26 said dining services could improve the options they provide for students with dietary restrictions. Guevara said she is limited with food options at Servo, particularly on the weekends when there are shorter opening hours and certain serving stations are closed.
“One of the reasons why I haven’t made the change to become vegetarian is because of Servo›s restrictions on weekends. I don’t know how people who have strict dietary restrictions survive under this system,” Guevara said.
This article originally appeared on page 11 of April 2023 edition of The Gettysburgian’s magazine.
