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Key Strategies for Addressing Food Allergies in a Foodservice Environment

Key Strategies for Addressing Food Allergies in a Foodservice Environment



Key Strategies for Addressing Food Allergies in a Foodservice Environment as discussed by industry experts Beth Winthrop, Carrie Anderson, Elaine Magee and Nancy Lane.

Key Strategies for Addressing Food Allergies in a Foodservice Environment as discussed by industry experts Beth Winthrop, Carrie Anderson, Elaine Magee and Nancy Lane.



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  • Hello everyone and welcome to Key Strategies for Addressing Food Allergies in a Food Service Environment
  • I’m Amy Bibee, Corporate Marketing Manager for the Hubert Company and I’ll be the moderator for today’s webinar.
  • Just a few housekeeping notes. We will have a question and answer session at the end of today’s webinar. We ask that you send your questionsin via the Questions section on your screen. It looks like this. If we don’t get to all of the questions LIVE, we will follow up offline to answer all questionsAlso, we will be tweeting LIVE during the webinar using #AllergenAwareness, so feel free to tweet along with us.
  • I’d like to introduce our team of panelists for today’s webinar.
  • Our Key Message for todayIs that Addressing Food allergies in your operation is possibleand, that programs presented today are applicable to a variety of foodservice industries.You’ll find the program ideas support operations of various size – from small facilities to very large.
  • Share examples of Allergy programs that are currently in placeDiscuss key ways to communicate and train Provide Turnkey Smallwares Solutions that will help you implement an Allergy Awareness Program in your operation
  • Many of us have friends and family with food allergies or celiac disease, and all of us have spoken with food allergic students and their parents and worked to accommodate them safely. Every 3 minutes an allergic reaction to food sends someone to the emergency room, and children and adults die of allergic reactions every year. Simple Servings is a tool to help us keep these customers safe.
  • Smaller campus vs larger campusSevere will go where they feel safe.Every hall has to have some optionsMy son rarely eats when he goes out with his friends to an unknown restaurant
  • Smaller campus vs larger campusSevere will go where they feel safe.Every hall has to have some optionsMy son rarely eats when he goes out with his friends to an unknown restaurant
  • They need an alli to help them navigate
  • Cell phone, and/or email What is the best what to contact with important info about food changes. a change in ingredients or preparation may be a day of situation.
  • We have 10 thousand students on our meal planWe are required to provide reasonable accommodations to all who choose to eat with us.
  •  The Lesley Ruling says: Continually provide ready-made hot and cold gluten and allergen free food options in its dining halls Wiley-Churrascaria (brazillian BBQ)allows for a wide variety of roasted meats that are GF, most are free of the Big 8 MYO pasta Have GF pasta available use ONLY elbow to help minimize mistakes Can customize to exclude about any allergenBrand New station this fall _ “No Meat, No Wheat” 2 dedicated table top fryers for GF and Vegetarian All food at this station will be free of gluten and free of meat. Will also be the designated area for a person with a FA to come if they need help  Ford can also accommodate with their customized stir-fry and homemade pizza crustEarhart Hall has WOKS also for customized stir-fryWindsor- GF tortillas. Large variety of vegetarian and Vegan entree
  • Develop individualized meal plans for students with food allergiesStudent who wanted to try the Korean shark but needed it GF. I made a GF marinade for him and cooked the fish separate. He loved itSimply by cooking Plain fish when you menu baked fish give customers a quick GF optionThe rib recipe at Ford contained dairy so I instructed the cooks to cook 2 slabs of ribs plain every time they were menued. The students would find the cook on duty and pick up their dairy free ribs. They loved them!
  • It is a real challenge to find dedicated space. We managed to carve out a small space in our “No meat, No Wheat” station. Many colleges are choosing to add a dedicated space when they do their renovations. When you don’t have the option to do a renovation, you have to get creative. Left is our purple cart with our GF toaster at Wiley. On the right is Fords GF toaster. The hardest part with toasters is keeping them separate. Using the cart in a service hallway. Use margarine and butter pc’sPurchased a small freezer to keep cookies, cupcakes, GF pizza crusts and breads handy for the students to ask for.
  • The Allergy Project Team is a tool to empower everyone to do their best to help students successfully manage their food allergies
  • Best Idea ever!Allowed me to meet and answer many questions that the students hadHad all the students together to give them the information they need to navigate the dining courts.An Admin from each hall so the students could place a face with a name
  • Food Allergy BrochureUtilize Cbord, Net Nutrition , Cbordbartendar to create a data base of labels that can have the Big 8 food allergens listedMake sure disabilities services has the name and number of the person to contact in your department. Not just a general numberYour school website needs to have specific info about the steps your department takes to help students with food allergies. University of Missouri has a good example of this. Cultivating relationships and working to educate builds the trust needed for students with gluten/allergen free diets to eat in a large operation
  • Inspired by a student with a peanut allergyAlthough every effort is made to keep Ricker free from nuts, we do sometimes use products that are produced in a facility that processes nuts and peanutsPeanuts and Tree Nuts #1 and #2 food allergies at StanfordInspired by a student with a peanut allergyNo matter which dorm community a student lives in, they can eat at Ricker Dining Hall for some or all of their meals
  • Teach students in the dorm community they can’t bring nuts to the dining hall (dorm meetings, signage in places the students will read, the checker needs to be watchful)Keep up employee training (never slack on this)Provide sunflower butter and soy butter (this is more for the non-allergic students using the hall)About two students in 10 years have been allergic to coconut in addition to nutsMake sure anyone renting rooms in the dining hall knows that no nuts can enter the building
  • Thanks Beth Carrie and Elaine  I’m going to talk today about Food Allergy Programs how to avoid cross-contact  Use separate utensils has always been a standard practice Using utensils that are a different color helps to make everyone to be more mindful of cross-contact - VISUAL CUES for staff as well as the person with the food Allergy.Just like the picture with the purple handle and purple spatula at the bottom of the slide Carrie talked about the Pasta station at Hubert we designed the purple handle for the cookware (NANCY- I would stay away from this- I think it might be confusing since we are preaching purple, purple, purple) one University is using red tongs and spatula for peanut butter so to say caution for the nut area  Every operation is different there needs to be a variety of options to make it work for you  Remember you can take away some ideas from this presentation for your operation small or large
  • Best Practices for Operations Do not use the same utensils trays and equipment for the allergen free food and you can’t wait it clean Even dust, crumbs or steam from an allergen contains meal can contaminate an allergen free meal and no you can’t cook it out If any allergens come in contact with the allergen free meal it is contaminated just like Elaine covered summer camps double dipping
  • Communication Purple signifies special diet allergy zone and tools and training Chef wear and aprons in purple to draw attention to staff trained in special diets and allergy zone food practices One of the universities also used purple polo's for the past two years and staff has been trained on the allergens and special diets plus they hire students with food allergies or intorlcents they have been a great resource for ideas and training. Cookware and prep tool in purple say you are taking the appropriate steps to ensure safety Purple items remove from the regular service like a 2oz scoop or disher so you have no cross contact Purple is a VISUAL cue . Nothing magic about the purple products – no special coating – just a way to separate the Allergen zone from other areas.
  • When serving the plate do a double check to make sure the customer didn’t miss anything like your allergic to tree nuts and shell fish correct
  • If you use the deep fryer for shrimp you can’t use it for fries that a customer may eat that’s allergic to shell fish
  • Communication its very important!!! Our panel has shared ideas today on communication! At Hubert we have designed tools for communication for the allergens you can see the GF and check off labels.
  • You can see that the chef is using the purple cutting board and knife to slice the GF bread and one TIP form the chef: he recommends using the large baking pan to the right of the picture as an actual work surface so you can make sure your work area is clean and free of allergens.
  • You can see at the Bakeshop they are making GF cupcakes and cakes. They do the baking after the stations are closed so not to have other food around the GF items On the right side of the screen are the Hubert Allergen Kits. One kit is for cooking, one is for baking. Hubert Kits can be customized in a variety of ways. You can have kits that work in just one station or that can be shared among stations. You can also have a kit that is used for just one student, if they have a severe enough allergy. The idea behind the kits is that all of the items are stored together. Once they are used they can be transported to the dishroom, washed together and returned to the container for storage. A simple way to keep your customers safe!
  • Vegan Focus menu itemsMeatless mealsGluten freeDairy freeKosher to name a few
  • Regardless of your size or type of operation, Hubert has a smallwares solution for your needs.The goal of an Allergen Awareness program is to set those products apart From individual products, to a customized kit – we can help you create an Allergen Awareness Zone in your operationIf you have the opportunity to do a complete remodel like Georgia Southern or KU, we can help you through the entire process Now, I’d like to turn it back over to Amy
  • Thanks Nancy. Before we get into Q&A, I know some of you may have joined us part way through today, so just to summarizeWe heard a variety of ways that you could address food allergies in your operation. From a cart, to station, to an entire dining hall. You heard Carrie from Purdue speak about Special Order meals that are made to order for a particular student, Elaine talked about the Gluten Free Micro Kitchen at Stanford as a “separate area” for students with medical documentation, and Beth from Sodexo mentioned Simple Servings being a station that any student (with food allergies or without) could choose to eat from. All great examples of possible ways to address Food AllergiesYou also heard our panelists speak to the importance of communication and training. Whether it’s labeling the individual items or conducting an Allergy Fair, communication is key and training should be a continuous process. And lastly you heard about chef and dietician tested an endorsed smallwares from Hubert. Purple products that visually identify Allergen Awareness areas and help you successfully implement your Allergy Program.We hope you take away a few ideas from todays presentation and believe that any accommodation you make will certainly make a difference to a person with a food allergy.
  • We are going to go ahead and move into some of the great questions you have sent in for our panelists to address. While we go through the Q& A I’m going to put up a slide with contact information for each of our panelists
  • Allergy program models from today Beth at Sodexo shared with us the (Simple Servings program)providing safe and appetizing food choices,“ready to go” for our customers with food allergies, gluten intolerance, or those who prefer plain and simple foodsCarrie at Purdue University has Pre ordering meals GF Korean Shark plain fish Dairy free ribs plus individual packaged Chicken breast plain hamburgers -Food allergy fair, offers ideas for the students plus free samples and meeting other students at the start of school year with food allergies Elaine from Stanford University has Nut Sentive Dining Hall 1st of its kind in the nation plus GF Micro Kitchen and Summer Allegan Awareness young campers programs with details on serving themselves double dip campers and exposed to foods for the first time Communication and training ideas Beth at Sodexo talks about staff training walk the space plus dedicated staff take students under their wing “” think of allergens as raw chicken juice” Carrie at Purdue Connecting with the student and prospective students plus use marketing ideas flyers, cool sign, also have information available at the admissions office, disability services, and your website Elaine at Stanford Train train and train make sure you train often because things change and you have new staff or people forget The survey results really help when planning for your programs Turnkey Smallwares Solutions Hubert offers many smallwares to help you implement an Allergen Awareness program including chef and dietician tested and endorsed Allergen Awareness kits designed for cooking or baking. I know would like to turn this over to Amy.
  • That concludes today’s webinar. Thank you for your participation. Within 48 hours you will receive an email with links to the recording of today’s webinar, Food Allergy Resources, as well as a brief survey that we would appreciate you filling out by September 30th .Thanks and have a great day.

Key Strategies for Addressing Food Allergies in a Foodservice Environment Key Strategies for Addressing Food Allergies in a Foodservice Environment Presentation Transcript

  • Amy Bibee Corporate Marketing Manager Hubert Company
  •  Send your questions and comments throughout #AllergenAwareness @Hubert_Co
  • Beth Winthrop MS,RD,CNSC National Development Director for Wellness Sodexo Campus Services Carrie Anderson B.S.Nutritionist/Allergy Awareness Advocate Purdue University Elaine Magee MPH,RD Wellness & Performance Nutritionist Stanford University Nancy Lane Education Account Development Manager Hubert Company
  •  Addressing Food Allergies in your operation is possible  Programs presented today are applicable to a variety of foodservice industries
  • Allergy Program Models Communication and Training Ideas Turnkey Smallwares Solutions
  •  Beth.winthrop@sodexo.com  401-465-4084
  •  A negative immune reaction to a food protein  5% of the population have food allergies (millions)  Small traces of foods can cause reactions  Reactions range from mild to deadly anaphylaxis  Reactions can happen in seconds or hours later
  •  8 Foods account for 90% of allergic reactions ◦ Peanuts ◦ Tree nuts (walnuts, pecans, etc) ◦ Fish ◦ Shellfish (Shrimp, Crab) ◦ Eggs ◦ Milk (includes ALL DAIRY) ◦ Soy ◦ Wheat
  •  People can have bad reactions to foods even if they aren’t allergic to them  Lactose intolerance can cause diarrhea and other forms of GI distress  Can be confusing to staff if some people who ―can’t have milk‖ can tolerate yogurt
  •  Autoimmune disease  Gluten attacks & damages the lining of the small intestine  Not able to absorb nutrients  Long term complications include malnutrition  Gluten found naturally in wheat, rye, barley, but in many foods as contaminant or ingredient
  •  What does the ruling mean for Foodservice Operators? ◦ Department of Justice treated Celiac/Food Allergy as a disability under ADA ◦ Resulted from requirement for mandatory meal plan ◦ Wise to read entire settlement ◦ Opportunity to focus attention on this issue
  • Summer Training 2013 13 –
  •  Simple Servings o New resident dining option o Providing safe and appetizing food choices o ―ready to go‖ for our customers with food allergies, gluten intolerance, or those who prefer plain and simple foods  Simple Servings station will not offer foods made with: o Peanuts, tree nuts, shellfish, wheat, soy, milk, and eggs o Fin Fish is allowed o All foods will be made without gluten-containing ingredients  Cross-contact with allergens and glutens will be minimized by: o Dedicated storage, prep, and service areas, dedicated smallwares o Management and Staff training 14
  •  Basic offering is a plain protein (beef, pork, chicken, turkey, fish, or non-soy plant protein)  Plus non-wheat/gluten-free starchy side (potato, rice, corn, quinoa, kasha, rice noodles)  Plus vegetables prepared plain or with Canola or olive oil and fresh herbs  Salad bar or action station easily added. Don’t recommend breakfast
  •  Walk the space – where should things be placed in the storeroom, coolers, role play food prep, use visual reminders  Systems need to work even in short-staffing situations and with product substitutions  Dedicated staff take students ―under their wing‖ but all staff needs to know basics  Think of allergens as ―raw chicken juice‖
  •  caanderson@purdue.edu  765-494-2264
  •  Communication ◦ Connecting with the Student/Prospective Student ◦ Within the organization  Programs offered at Purdue University ◦ Nutrition/Allergen Project Team ◦ Food Allergy Fair
  •  Impact on adolescents/young adults: ◦ Adolescence is the time for risk taking and FA students are no exception  They don’t want to be considered ―different‖  They want to be with their peers-not isolated because of FA  Some will be negligent in carrying their meds
  •  EpiPen ◦ Most common  Auvi-Q ◦ First epinephrine auto-injector ◦ Talks you through the injection process –step by step ◦ Fits in a pocket ◦ Tells you when it’s finished
  •  The FA student is looking to the food service staff to provide ingredients and preparation information so they can make informed decisions on what to order  When the Student was at home, there was always a safe option  Eating a ―safe‖ meal before an event meant they could avoid eating out  Now they are immersed 24/7 in an environment that has unknown options and unfamiliar people
  •  It works best when it’s a work in progress  Keep communication channels open  Review procedures periodically ◦ Reach out to student to see how things are going  If a reaction occurs, get the details and focus on how to prevent a recurrence
  •  5 Dining Courts in the system  Students choose where they wish to eat  Staff – 150 – 300 students and up to 30 FTE at each location  Freshman are not required to live in residence halls
  •  Gluten Free Korean Shark  Plain Fish  Dairy Free/Gluten Free Ribs  Individually packaged ◦ Chicken Breasts ◦ Plain hamburgers ◦ Pork loin chops
  • • Our dining courts are completely self serve • Cross contact is always an issueOur Gluten-Free Toasters!
  •  One representative from each hall  Share information on new products/recipes  Share information about new students  Keep/Update Food Allergy Notebook in each hall (no medical information)  Serve as a resource group to all food administrators
  •  A Place to distribute information about the GF/allergen free options in each hall and free samples  Collected emails during our freshman orientation during the summer  Informational flyer handed out during freshman orientation ◦ Information about the food allergy fair was placed in other orientation materials
  •  Marketing – Utilize your marketing team ◦ Getting the word out in as many ways as possible  Flyers  Brochures  Cool Sign  Prospective Students ◦ Have information available at:  The Admissions office  Disability Services  Website  Campus Tour Guides We can’t risk missing these FA students
  •  emagee@stanford.edu  650-681-7816
  •  Inspired by a student with a peanut allergy  Peanuts and Tree Nuts #1 & #2 food allergies at Stanford  Special cleaning system  Hired a special chef  Dining hall manager is a Registered Dietitian  Student can eat at Ricker regardless of which dorm community they live in
  •  Remind students & others renting rooms in dining hall of no nut policy for all events  Continually train employees  Provide alternatives – i.e. sunflower butter and soy butter  Two students have been allergic to coconut in addition to nuts
  •  Now requiring medical documentation  Rotate the types of foods and products stocked in the station to keep things interesting  Helpful to have students go through a 1:1 training before given access  Make changes in the general servery that will improve their food options  Don’t overstock the station  Know your students (usage, preferences, other food allergies, etc…)  Train, train and train
  •  Why Does Summer Camp Bring Additional Food Allergy Challenges? Because campers are younger and more likely to: ◦ Put serving spoons in different dishes ◦ Spill when serving themselves ◦ Double dip when serving themselves i.e. margarine, peanut butter, jelly, & other condiments ****Have single serving condiments available****
  •  Campers may have their FIRST reaction at Summer Camp for TWO key reasons: ◦ Campers are at the age when they may start having a sensitivity or reaction ◦ Campers are exposed to foods for the first time  i.e. Kiwi fruit, sesame seeds, soy
  •  Contingent dining employees ◦ 94 contingent summer employees attended a training which included food allergen awareness & summer camp season  Bargaining Unit dining staff ◦ 72 staff during June group training ◦ 64 staff total—smaller training at each operation  Chefs and dining hall managers ◦ 22 chefs/managers at allergen training part 1 & 2
  •  nlane@hubert.com  513-367-8658
  • Allergen Awareness is the key • Use of separate utensils has always been standard practice • Using utensils that are a different color helps to make everyone to be more mindful of cross-contact • Every operation is different, there needs to be a variety of options to make it work for you
  • AVOID contact with allergen-containing foods • Do not use the same utensils, trays, and equipment for the allergen-free food • Even dust, crumbs or steam from an allergen-containing meal can contaminate an allergen-free meal! • If any allergens come in contact with the allergen-free meal, it IS CONTAMINATED
  • Purple signifies special diet/allergy zone preparation tools and training •Chef wear and aprons in purple to draw attention to staff trained in special diet/allergy zone food practices •Cookware and prep tools in purple say you are taking the appropriate steps to ensure safety •Tip: Purple Items –remove from regular service i.e. purple disher
  • DO Thoroughly clean all utensils, preparation surfaces and equipment with hot, soapy water and be sure to sanitize before preparing an allergen-free meal/tray. DO Wash hands thoroughly & put on a fresh pair of gloves before preparing or handling an allergen-free meal. DO Prepare, carry & serve the allergen-free meal separately. DO Use a new napkin or towel. DO Clearly LABEL the dish or tray to prevent serving the wrong plate. For a kitchen server: when a student asks about preparation methods, say, “I don’t know, let me get the manager/chef to be sure.”
  • Do not cook or serve an allergen-containing food next to an allergen-free meal (allergens can travel via steam) Do not carry allergen-containing food next to or over the pan containing the allergen-free meal. Do not prepare other orders near the allergen-free meal. Do not label foods free of allergens if they have been prepared in deep fryers used to cook allergen-containing foods (they will contain allergens!) Do not allow potential allergen-containing foods to be spilled near or against an allergen-free meal.
  •  Signage … … at every opportunity!
  • • Kyou Zone • No Whey Zone
  •  It’s about visually setting your Allergy offer apart: ◦ Individual products ◦ Kit to get you started ◦ Complete remodel
  •  Variety of ways to address Food Allergies in your operation: a cart, a station, an entire dining hall  Communication and Training are key  Smallwares solutions available
  • Beth Winthrop MS,RD,CNSC  National Development Director  Sodexo Campus  Newport, RI  Beth.winthrop@sodexo.com Carrie Anderson B.S Nutritionist  Food Allergy Awareness Advocate  Purdue University  West Lafayette, IN  andersca@purdue.edu Elaine Magee MPH,RD  Wellness and Performance Nutritionist  Stanford University  Stanford, CA  emagee@stanford.edu Nancy Lane  Education Account Development Manager  Hubert Company  Harrison, OH  nlane@hubert.com
  •  You’ll receive an email with links to: ◦ Webinar recording ◦ Food Allergy resources ◦ Brief survey- complete by September 30th