About the Webinar
This session will describe the most common food allergens and how they are currently being addressed and managed on today’s campuses. URMIA is partnering with NACUFS, the National Association of College & University Food Services, and our members at Oregon State University to discuss how collegiate dining services, in conjunction with other campus partners, are taking proactive steps to create awareness, educate students, and develop standards of prevention and response around student food allergies.
After participating in this session, attendees will:
- Understand food allergens, best practices for prevention, and appropriate responses during emergency situations, including the use (or non-use) of epi-pens
- Learn how the collegiate foodservice industry plays an important leadership role on campuses across the country in addressing this critical student health and wellness issue
- Learn about potential risks to various stakeholders on your campus if this issue is not well managed
- See how campus partnerships, student education, signage, food labeling, food preparation, gluten free stations/zones, and written protocols should be part of a strategic approach to address and prevent allergic food reactions at your school