Allergen Awareness Program

A Program developed by Gordie Morris

Allergen Shield is an important first step in controlling the threat of cross contact in any cafeteria, buffet, or food court operation, but in schools, where we must go the extra mile to protect our most precious clientele, every buffet system should look for additional ways to heighten their children’s awareness of the life-threatening risks posed to them and their classmates who may suffer from a sensitivity to food allergens.

In addition to Allergen Shield being employed, here are a few other suggestions that you may find helpful.

· Periodic training in ServSafe, HACCP, and Allergen protection is essential for the entire foodservice staff. Testing should be employed, and the results maintained to verify staffs’ level of comprehension.

· A dietitian, manager, or other representative of the Foodservice Department should take the message of your food safety program to the classroom early each school year. I have always found teachers willing to share some of their instruction time for an important cause. Letting the students know you are providing important safeguards for them in purchasing, preparation, and at the point of service is important.

· Employing color, perhaps on the sneeze-guard about a menu item, is a good attention grabber. We found the All-Aware Labels (see below) an easy and effective way to inform students when an allergen is present.

· Additionally, we have provided our own “in-house”, 3”x4”, MyPlate color coded menu cards to identify the name of the menu item and each of the, often-multiple, allergens contained in its recipe. These cards were clipped to the sneeze guard above the item.

Yes, the establishment these programs can be labor intensive, but, once the system is set-up and training completed, you can take a great deal of satisfaction in having significantly augmented your HACCP program by satisfying previously unattended, Critical Control Points at the point of service.