Important Disclaimers
General Disclaimer
Smith Dining makes every effort to label its food correctly. However, the number of meals served and the number of items used makes it impossible to guarantee the accuracy of its labeling. It is crucial for every individual with specific dietary needs to make those needs known to the chef/area manager and the Manager of Nutrition Services.
Self-reporting ensures that all parties have access to the information necessary to keep you healthy and safe. It is also your responsibility to check in with the kitchen chef regarding any concerning ingredients. For further information, please speak with the Manager of Nutrition Services.
Cross Contact Risk: General
While we make every effort to avoid allergen cross-contact, there is always the potential for cross-contact with other allergen-containing food items, particularly in locations outside of Lamont.
Smith Dining encourages guests to speak to the chef or area manager regarding any questions about the ingredients contained in the food they are considering.
For students with extreme allergen sensitivity, severe food allergies, or celiac disease, refer to Food Allergies & Medical Needs for more information and directions to help you stay safe in the dining areas.
Cross Contact Risk: Oats
Oats are naturally gluten-free, but often experience cross contact with gluten during harvesting or manufacturing. Oat products, such as oatmeal and oat milk, therefore may contain trace amounts of gluten unless they are certified as gluten-free.
Oat products served at Lamont and Dawes are certified gluten-free.
Cross Contact Risk: Shared Fryolator
Foods at all dining areas except Lamont are cooked in shared fryolators with products containing milk, egg, soy, sesame, peanuts, wheat/gluten, fish, shellfish, tree nuts, and coconut.
Foods at Dawes are cooked in shared fryolators with products containing milk, egg, soy, sesame, fish, shellfish, and coconut.
Foods at Gillett are cooked in shared fryolators with products containing milk, egg, soy, sesame, peanuts, wheat/gluten, tree nuts, and coconut.
Cross Contact Risk: Voluntary Allergen Statements
Precautionary Allergen Labeling (PAL) is voluntary and not regulated by the FDA; laws do not require these statements or govern how they are worded. Without standards or regulations, PAL allows for difference of interpretation amongst manufacturers causing inconsistencies in the use and accuracy of these labels.
Due to these inconsistencies, Smith College Dining’s policy is that items listed on food labels using PAL are not labeled as allergens on recipe line signs. Smith Dining is able to provide PAL information on a product-by-product basis if requested.
Substitutions
Please note that manufacturers can change the content of foods without notifying Smith College, so students should always review their options and speak to a dining staff member.
Menu Changes
While Smith Dining makes every effort to serve what is listed on the online menu, substitutions sometimes need to occur.
Nutrient Analysis
Nutrient information is based on Smith College Dining’s standardized recipes and the product labels of the food purchased. The nutrition analyis is meant to act as a guide and an estimate of the food consumed.
Processing and preparation techniques influence the nutrient value of a food. Manufacturers may change their information without our knowledge.
Portion sizes may vary, influencing the final analysis of a food item.