key strategies for addressing food allergies in a foodservice environment
TRANSCRIPT
Key Strategies for Addressing Food Allergies in a
Foodservice Environment
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Toll: 1-909-259-0027Toll free: 1- 877 -309 -2071
Access Code: 863-666-408
Meet your Moderator
Amy BibeeCorporate Marketing ManagerHubert Company
Send your questions and comments throughout
How to Interact Today
#AllergenAwareness@Hubert_Co
Meet our Panelists
Beth WinthropMS,RD,CNSCNational Development Director for Wellness Sodexo Campus Services
Carrie AndersonB.S.Nutritionist/Allergy Awareness AdvocatePurdue University
Elaine MageeMPH,RD Wellness & PerformanceNutritionistStanford University
Nancy LaneEducation Account Development ManagerHubert Company
Addressing Food Allergies in your operation is possible
Programs presented today are applicable to a variety of foodservice industries
Key Message
What will you learn?
Allergy Program Models
Communication and Training Ideas
Turnkey Smallwares Solutions
401-465-4084
Beth Winthrop, MS, RDSodexo CampusWellness Director
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
What is a Food Allergy?
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
Most common Allergens – BIG 8
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
Allergy vs. Intolerance
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 is Celiac Disease?
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
Lesley University Ruling
Summer Training 201313 –
Overview of Simple Servings Simple Servings
o New resident dining optiono 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 eggso 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 smallwareso Management and Staff training
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Sodexo Simple Servings Food Management’s 2013
Wellness Concept of the Year
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
Sodexo Simple Servings – Menu
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”
Staff Training
765-494-2264
Carrie Anderson, BSPurdue UniversityNutritionistAllergy AwarenessAdvocate
Communication◦ Connecting with the Student/Prospective Student◦ Within the organization
Programs offered at Purdue University◦ Nutrition/Allergen Project Team ◦ Food Allergy Fair
Food Allergy Programs
How do Food Allergies affect the individual?
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
How do Food Allergies affect the individual?
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
Speaking of meds… what you should look for
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
Off to College with Food Allergies
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
It’s a partnership between Student and Food Service Staff
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
Food Allergy ProgramsIntroduction to Purdue University
Purdue UniversityWiley Dining Court
Gluten Free Korean Shark Plain Fish Dairy Free/Gluten Free Ribs Individually packaged
◦ Chicken Breasts◦ Plain hamburgers◦ Pork loin chops
Pre-Ordering Meals
Residential Dining Program
• 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
Nutrition/Allergen Project Team
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
Food Allergy Fair!
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
Communication
650-681-7816
Elaine Magee, MPH, RDStanford UniversityWellness and PerformanceNutritionist
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
Ricker Dining HallNut Sensitive Dining – 10 years
Ricker Dining Hall – September 2013
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
Lessons learned over 10 years
Gluten Free Micro Kitchen Pilot
Dedicated microwave, toaster, refrigerator, freezer, and pantry
GF Survey Results
GF Survey Results
GF Survey Results
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
Gluten Free Station -1 year later
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****
Summer Allergen Awareness
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
Summer Allergen Awareness
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
Training for Summer Camp Season
513-367-8658
Nancy LaneHubert Company Education Account Development Manager
Food Allergy ProgramsAvoid Cross-Contact
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
Best Practices – Operations
Purple signifies special diet/allergy zone
preparation tools and training
•Chef wear and aprons in purple to drawattention to staff trained in special diet/allergy zone food practices•Cookware and prep tools in purple say youare taking the appropriate steps to ensure safety•Tip: Purple Items –remove from regular service i.e. purple disher
Best Practices – Operations
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.”
Best Practices When Preparing Allergen-free Meals:
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.
Best Practices When Preparing Allergen-free Meals:
Signage … … at every opportunity!
Best Practices – CommunicationAllergen Awareness
Best Practices – Prep ToolsAllergen Awareness
Best Practices – KitsAllergen Awareness
Remodels
• Kyou Zone• No Whey
Zone
It’s about visually setting your Allergy offer apart:
◦ Individual products◦ Kit to get you started◦ Complete remodel
A Smallwares solution for everyone
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
What we hope you take away
Questions & Answers
Beth Winthrop MS,RD,CNSC National Development Director Sodexo Campus Newport, RI [email protected]
Carrie Anderson B.S Nutritionist Food Allergy Awareness Advocate Purdue University West Lafayette, IN [email protected]
Allergen Panel
Elaine Magee MPH,RD Wellness and Performance Nutritionist Stanford University Stanford, CA [email protected]
Nancy Lane Education Account Development Manager Hubert Company Harrison, OH [email protected]
You’ll receive an email with links to: ◦ Webinar recording◦ Food Allergy resources◦ Brief survey- complete by September 30th
Thank You!