FOOD ALLERGY AWARENESS HANDLING AND PREPARATION
Our operations rely on standard procedures to ensure that food is handled in a safe manner. We are proud that all of our managers are ServSafe® and AllerTrain certified and that all team members participate in food handlers’ training with the option to complete State Food Safety™ certification.
In the dining halls, we identify the top nine allergens in our menu items. In all units, we encourage visitors to approach our team with any questions or concerns they may have.
EDUCATION AND AWARENESS
We conduct regular food allergy training during new hire orientation and throughout the year. In addition, dining hall audits of allergen identification are conducted quarterly. FOODPRO® ALLERGEN MANAGEMENT SYSTEM We use the FoodPro® management system to coordinate day-to-day operations such as menu planning, analyzes recipe ingredients, and generates an online menu and tags that identify each of the top nine allergens: milk, eggs, fish, crustacean shellfish, tree nut, peanut, wheat, soybeans, and sesame.