Cady Langdon ’16 and Angela Marsh-Coan ’18 were involved in sports in high school, wanted to pursue a career in sports and are now working in dream jobs for the most popular professional sports league in the world, the National…
Food Services Honored for Best University Food Allergy Training Program
Syracuse University Food Services has received the award for 2020 Best Overall Food Allergy Training for Universities from AllerTrain by MenuTrinfo LLC. The AllerTrain team recognized outstanding food service leaders in allergy training and safety by selecting winners from universities and restaurants across the country. Last year, Food Services received the award for Best Overall Food Allergy Program for Universities from the company.
Despite the COVID-19 pandemic, the team at AllerTrain thought it crucial to celebrate food allergy champions across the nation and beyond, and the panel of food allergy experts and trainers who selected this year’s winners chose from an extremely diverse nomination pool.
“It is an honor to be recognized by AllerTrain,” says Food Services Director Mark Tewksbury. “We are committed to providing a safe and worry-free dining experience for our students, faculty, and staff.”
The recognition, says Tewksbury, provides those with special diets an additional level of comfort when choosing foods served in Food Services’ facilities. He lauded the work of the University’s registered dietitian, Ruth Sullivan, who leads the effort to make Syracuse University a premier food allergy training program.
Consistent training is used to ensure management, cooks, and line staff understands the risk of cross-contact. Sullivan is a certified AllerTrain master trainer, meaning she is qualified to train Food Services staff members on allergy sensitivities using the AllerTrain U program.
Sullivan points out that Food Services’ standard-bearing allergy program wouldn’t be possible without the support from several University offices alongside the Food Services management team. Auxiliary Services, led by interim director Jennifer Uryniak, has encouraged Food Services to get the certification and training necessary to build a successful program. The Office of Student Living, Parent and Family Services, the Center for Disability Resources, Risk Management, the Department of Public Safety, and Health Services have all had a part in assisting Food Services.
Food Services continues to improve its allergy resources through consistent 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 email@example.com or contact firstname.lastname@example.org.
AllerTrain by MenuTrinfo was born when its CEO, Betsy Craig, saw a growing need for food allergy and gluten free training and awareness within the food service industry. It has developed into a wide variety of training options to suit different industry members. From corporations to independent restaurants, AllerTrain has trained thousands of food service workers across the country.