Summary
In this episode of the 5 in 20 podcast, host Joshua Miller interviews Betsy Craig, CEO of Menutrinfo, about the importance of food allergy safety in schools and other food service establishments. They discuss the need for menu labeling and certification, the prevalence of food allergies, misconceptions about food allergies, the importance of training and policies, and the concept of entity law. They also touch on the challenges of accommodating food allergies and the availability of allergy-friendly alternatives.
Keywords
food allergies, menu labeling, certification, food service, training, policies, entity law, accommodations, alternatives
Takeaways
Food allergies are a significant concern in schools and other food service establishments, with one in four diners needing a special dietary accommodation.
Misconceptions about food allergies are common, but education and training are helping to dispel these myths.
Policies and training should cover all aspects of food service, from ordering and preparation to incident response and student feeding.
The concept of entity law allows for the presence of epinephrine devices in facilities to address anaphylaxis emergencies.
Creating a safe and inclusive environment for students with food allergies requires proactive measures and consideration of alternatives.
