Skip to main content
  • Home
  • About
  • Faculty Experts
  • For The Media
  • ’Cuse Conversations Podcast
  • Topics
    • Alumni
    • Events
    • Faculty
    • Students
    • All Topics
  • Contact
  • Submit
Campus & Community
  • All News
  • Arts & Culture
  • Business & Economy
  • Campus & Community
  • Health & Society
  • Media, Law & Policy
  • STEM
  • Veterans
  • University Statements
  • Syracuse University Impact
  • |
  • The Peel
  • Athletics
Sections
  • All News
  • Arts & Culture
  • Business & Economy
  • Campus & Community
  • Health & Society
  • Media, Law & Policy
  • STEM
  • Veterans
  • University Statements
  • Syracuse University Impact
  • |
  • The Peel
  • Athletics
  • Home
  • About
  • Faculty Experts
  • For The Media
  • ’Cuse Conversations Podcast
  • Topics
    • Alumni
    • Events
    • Faculty
    • Students
    • All Topics
  • Contact
  • Submit
Campus & Community

Food Services Earns Nut-Free Certification, Continues to Make Dining Safer for Those with Food Allergies

Thursday, March 21, 2019, By Keone Weigl
Share
Food Services
Fruit platters prepared at the Commissary.

Fruit platters prepared at the Commissary.

Students with peanut and some tree-nut allergies can feel safer now, more than ever, while eating in Syracuse University’s dining centers. That’s because Food Services’ Production Kitchen and cook chill facility, located in the Commissary, recently became “certified free from”  peanut and tree nut (except coconut) allergens by Kitchens with Confidence (KwC) by MenuTrinfo. KwC is a leading allergen and gluten-free auditing and accreditation firm; the Commissary is where most of the food served on campus is made.

“Food safety is one of our highest concerns, and we continually strive to ensure the safety of our food. Employees are ServSafe trained and we use HACCP [Hazard Analysis and Critical Control Point] principles to reduce the risk of hazards in food,” says Jim Ponzi, associate director of production and commissary operations. “The KwC certification is an additional step that we are happy to accommodate to guarantee our students’ well-being.”

Food Services has a robust program to reduce the risk to students with food allergies, including independent verification. Three years ago, Food Services began working to make dining centers safer for students with allergies by eliminating foods with peanuts and tree nuts from its recipes. In January 2018, KwC audited four dining centers to become gluten-free certified. The fifth, Brockway Dining Center, received its gluten-free certification after last summer’s renovation of the facility. It was during the gluten-free certification process that KwC recommended measures Food Services could take to become “certified free from”  peanut and tree nut (except coconut) allergens for the Cook-Chill facility and production kitchen.

Knowing the certification would make the University’s dining program stronger, the Food Services team was driven to meet these recommendations as quickly as possible. Registered dietitian Ruth Sullivan immediately went to work to attain the accreditation by setting up new policies and training staff. Signage was also created to remind all staff of strict policies: thorough hand washing, wearing new gloves and a clean uniform when entering the area, and monitoring equipment in and out of the area.

KwC followed up with an audit of the Cook-Chill facility and Production Kitchen checking 20 main components with over 100 specific critical control points. The assessment included a review of the current policies established for receiving, storage, approving suppliers, manufacturing process, allergen cleaning program, and staff training and education. To earn the status of “certified free from” peanut and tree nut (expect coconut) allergens, the cook chill and production kitchen facilities had to satisfy enough check points to warrant a passing score. In addition, weekly food allergen testing is done by Food Services staff to maintain adherence to guidelines.

This is another step in making sure Food Services serves food that is nutritious, delicious and safe. “We hope that this makes our students with allergies feel more at ease and welcome in our dining centers,” Sullivan says.

  • Author

Keone Weigl

  • Recent
  • Former Orange Point Guard and Maxwell Alumna ‘Roxi’ Nurse McNabb Still Driving for an Assist
    Tuesday, July 8, 2025, By Jessica Smith
  • Empowering Learners With Personalized Microcredentials, Stackable Badges
    Thursday, July 3, 2025, By Hope Alvarez
  • Rose Tardiff ’15: Sparking Innovation With Data, Mapping and More
    Thursday, July 3, 2025, By News Staff
  • Paulo De Miranda G’00 Received ‘Much More Than a Formal Education’ From Maxwell
    Thursday, July 3, 2025, By Jessica Youngman
  • Law Professor Receives 2025 Onondaga County NAACP Freedom Fund Award
    Thursday, July 3, 2025, By Robert Conrad

More In Campus & Community

Former Orange Point Guard and Maxwell Alumna ‘Roxi’ Nurse McNabb Still Driving for an Assist

As point guard for the Orange women’s basketball team, Raquel-Ann “Roxi” Nurse McNabb ’98, G’99 was known for helping her teammates ‘make buckets’—a lot of buckets. The 1997 Syracuse University Athlete of the Year, two-time team MVP and three-time BIG…

Empowering Learners With Personalized Microcredentials, Stackable Badges

The University is enhancing its commitment to lifelong learning with digital badges, a tool that recognizes and authenticates the completion of microcredentials. The badges aim to support learners in their professional and personal development by showcasing achievements in short, focused…

Rose Tardiff ’15: Sparking Innovation With Data, Mapping and More

While pursuing a bachelor’s degree in geography in the Maxwell School, Rose Tardiff ’15 became involved with the Salt City Harvest Farm, a community farm near Syracuse where newcomers from all over the world grow food and make social connections….

Paulo De Miranda G’00 Received ‘Much More Than a Formal Education’ From Maxwell

Early in his career, Paulo De Miranda G’00 embarked on several humanitarian aid and peacekeeping assignments around the world. “When we concluded our tasks, we wrote reports about our field work, but many times felt that little insight was given…

Law Professor Receives 2025 Onondaga County NAACP Freedom Fund Award

College of Law Professor Suzette Meléndez, director of the Syracuse Medical-Legal Partnership Clinic, was honored with a 2025 Onondaga County NAACP Freedom Fund Award at their 45th Annual Freedom Fund Award Dinner. Meléndez received the Maye, McKinney & Melchor Freedom…

Subscribe to SU Today

If you need help with your subscription, contact sunews@syr.edu.

Connect With Us

  • X
  • Facebook
  • Instagram
  • Youtube
  • LinkedIn
Social Media Directory

For the Media

Find an Expert Follow @SyracuseUNews
  • Facebook
  • Instagram
  • Youtube
  • LinkedIn
  • @SyracuseU
  • @SyracuseUNews
  • Social Media Directory
  • Accessibility
  • Privacy
  • Campus Status
  • Syracuse.edu
© 2025 Syracuse University News. All Rights Reserved.