From 1997 to 2011, the number of children with food allergies increased by 50 percent. Now, those children are leaving home and enrolling in campus meal plan programs. It’s critical for food service operators to be prepared to serve these students, safely. Colleges and universities may be legally obligated to address food allergies. Students with celiac disease and other … [Read more...]
Serving K-12 Students with Food Allergies: A Case Study
As a customer success advocate at Hubert, I often connect on K-12 industry trends with food service directors. When speaking with Jeanne Pierce, I immediately sensed her passion on creating allergen awareness in her food service program. As the food service director for Exeter Region Cooperative School District in New Hampshire, she is experienced in serving K-12 students with … [Read more...]
5 Steps to Food Allergen Awareness
Food allergen awareness is more and more important for food service operators. An estimated 15 million Americans report a food allergy. Consequently, this impacts their decisions about where to shop, dine or even go to school. Why Worry About Food Allergens? First, public schools and food service operators may be obligated to provide a safe environment. Food … [Read more...]
The Power of Purple: Preventing Cross-Contact with Food Allergens
According to Food Allergy Research and Education, an estimated 15 million Americans have food allergies, including one of every 13 children. Food allergen awareness is a safety matter that cannot be ignored by schools and institutions that offer dining facilities. In fact, colleges and universities may be legally obligated to address food allergens. In 2012, the U.S. … [Read more...]
Allergy Awareness Webinar: Resource Guide
Food allergy awareness is on the rise and extra precautions should be taken to protect food allergy sensitive customers. Eight foods account for 90% of all food-allergic reactions in the United States: milk, eggs, peanuts, tree nuts, wheat, soy, fish, and shellfish. The purple color designates the tools should be used when preparing food to avoid cross-contamination, and then … [Read more...]