Skip to main content
  • Home
  • About
  • Faculty Experts
  • For The Media
  • ’Cuse Conversations Podcast
  • Topics
    • Alumni
    • Events
    • Faculty
    • Students
    • All Topics
  • Contact
  • Submit
Health & Society
  • 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
Health & Society

Food Services Receives 2019 Best Overall Food Allergy Program for Universities

Tuesday, September 10, 2019, By Keone Weigl
Share
Food Services

cafeteriaFood Services was recently awarded 2019 Best Overall Food Allergy Program for Universities from AllerTrain by MenuTrinto LLC. The AllerTrain team selected winners from universities and restaurants across the country to recognize outstanding food service leaders in allergy training and safety.

“It is an honor to be recognized with this award,” says Ruth Sullivan, Food Services registered dietitian. “Food Services is committed to providing a safe, worry-free dining experience for our students, faculty and staff. This recognition provides our students with special diets, an additional level of comfort when choosing foods served in our facilities.”

“Food safety is one of Syracuse University Food Services’ highest concerns, and we continually strive to reduce the risk hazards in the food we serve,” says Mark Tewksbury, director of dining and stadium concessions.

Food Services has established standard operating procedures for the handling of food from the moment it is received through storage, production and serving. In addition, Food Services uses the food production program FoodPro to help identify food allergens that may increase the risk of cross-contact in dining centers. These items are replaced with other lower-risk items. To maintain the standard for the certification, weekly food allergen testing is done by Food Services staff.

Consistent training is used to ensure management, cooks and line staff understand the risk of cross-contact. Sullivan is a certified AllerTrain Master Trainer through AllerTrian by MenuTrinfo LLC. This means she is qualified to train Food Services staff members on allergy sensitivities using the AllerTrain U program.

Sullivan points out that Food Services’ dynamic allergy program wouldn’t be possible without the support from several University offices alongside the Food Services management team. Auxiliary Services has encouraged Food Services to get the certification and training necessary to build a successful program. The Office of Student Living, Parents and Family Services, Office of Disability Services, Risk Management, Public Safety and Health Services have all had a part in assisting Food Services in this endeavor.

In order to spread the word to students, Food Services has created signs, food allergy guides, an updated online menu and communicated frequently with students and parents. The management team at Food Services has empowered supervisors and sous chefs to recognize food allergy issues before they become a problem.

Other universities have expressed interest in learning about Syracuse University Food Services’ practices. This past summer, Sullivan was asked to present at The Chef Culinary Conference hosted by UMass Auxiliary Enterprises. The conference is an opportunity for chefs to discuss how to provide great tasting, sustainable, safe and healthy food choices in college and university food services. This year, the conference added nutrition sessions to share effective ideas on how to manage food allergies, intolerances and autoimmune diseases in a college and university dining setting.

Food Services continues to improve our allergy resources through training and certification. The department strives to provide the Syracuse University community with delicious, healthy food options while maintaining its successful approach to food sensitivities. For more information or questions about food allergies, contact Ruth Sullivan at resulliv@syr.edu or contact mealtalk@syr.edu.

  • Author

Keone Weigl

  • Recent
  • Syracuse University Libraries’ Information Literacy Scholars Produce Information Literacy Collab Journal
    Thursday, May 29, 2025, By Cristina Hatem
  • Trip to Atlanta Gives Falk Students ‘Real-World’ Opportunities and Connections
    Thursday, May 29, 2025, By Matt Michael
  • Syracuse Pride on Display: Limited-Edition Poster Supports Future Generations
    Thursday, May 29, 2025, By News Staff
  • Maxwell Advisory Board Welcomes New Leadership
    Thursday, May 29, 2025, By Jessica Youngman
  • Syracuse Stage Hosts Inaugural Julie Lutz New Play Festival
    Wednesday, May 28, 2025, By News Staff

More In Health & Society

Timur Hammond’s ‘Placing Islam’ Receives Journal’s Honorable Mention

A book authored by Timur Hammond, associate professor of geography and the environment in the Maxwell School of Citizenship and Public Affairs, received an honorable mention in the 2025 International Journal of Islamic Architecture (IJIA) Book Award competition. The awards…

Snapshots From Route 66: One Student’s Journey to Newhouse LA

“If you ever plan to travel west, travel my way, take the highway that’s the best.” It’s been nearly 80 years since Nat King Cole uttered the now famous lyrics, “Get your kicks on Route 66,” but still to this…

Studying and Reversing the Damaging Effects of Pollution and Acid Rain With Charles Driscoll (Podcast)

Before Charles Driscoll came to Syracuse University as a civil and environmental engineering professor, he had always been interested in ways to protect our environment and natural resources. Growing up an avid camper and outdoors enthusiast, Driscoll set about studying…

Major League Soccer’s Meteoric Rise: From Underdog to Global Contender

With the 30th anniversary of Major League Soccer (MLS) fast approaching, it’s obvious MLS has come a long way from its modest beginning in 1996. Once considered an underdog in the American sports landscape, the league has grown into a…

Rebekah Lewis Named Director of Lerner Center for Public Health Promotion and Population Health

The Maxwell School of Citizenship and Public Affairs is pleased to announce that Rebekah Lewis is the new director of the Maxwell-based Lerner Center for Public Health Promotion and Population Health. She joined the Maxwell School as a faculty fellow…

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.