More than 3 million Canadians are living with food allergies and nearly 500,000 of them are children. Food allergies are a serious concern and as a dining partner, we understand the important role we play in the school environment when it comes to the health and well-being of students.
At Aramark, safety is our top priority, and we are committed to providing a safe and inclusive dining experience for everyone. Food allergy safety requires care and attention at every stage of food preparation and service. Our safety standards, tools, and procedures are designed to prevent cross-contact with allergens and gluten, including eggs, milk, peanuts, tree nuts, fish, shellfish, soy, wheat, sesame, mustard, and sulphites.
Our approach to allergen management integrates the specific needs of each school with industry best practices used to maintain the highest standard in food safety without compromise. It’s our policy to communicate accurate ingredient information and make sure that every student has access to safe and nutritious food.
Solutions start with an understanding of who we serve and what they need. In partnership with the school, allergen information is collected for each student so that our Aramark dining team can start planning menus, reviewing ingredients, and working with the student’s family to make sure meals made without allergens are safe and enjoyable.
Training and education goes beyond awareness. We equip our staff with the knowledge to safely prepare and serve food for those with food allergies by requiring all Aramark foodservice managers, chefs, and designated allergen support staff to take Allergen Training for the Foodservice and Food Retail Industry, a course developed by TrainCan Inc. and Food Allergy Canada. Managers re-certify every three years and annual training is provided to all staff to reinforce education on food allergy, recognizing anaphylaxis and preventing reactions.
Every kitchen, cafeteria and dining hall operate differently, and we believe in the importance of recognizing the uniqueness of each situation. Aramark’s Allergen Management Plan was created using guidance from Food Allergy Canada. Our plans are thoughtfully and individually customized to fit the needs of each school and detail how allergens are specifically managed at each location. Consistency is key - every plan includes the required best practices at Aramark and is reviewed yearly with the support of our food safety specialists and registered dietitians.
Food preparation and cooking focuses on using kitchen spaces safely, with food allergies top of mind. We prepare and store food without allergens at separate times, in separate areas, and using dedicated, colour-coded utensils and equipment. For example, purple utensils are used in Independent Schools to distinguish which tools are safe for food made without allergens.
Service is more than just giving students the right meal. It’s about providing support through in-person connection so that students can confidently navigate their food allergies at school. At Independent Schools, there’s always a trained, go-to Aramark employee dedicated to answering food allergy questions so that concerns are addressed in real time. These dedicated employees are easily identified by the purple gear they’re wearing like purple hats, pins, and aprons. At some schools, this takes the form of a “safe zone”, which is a physically segregated space staffed by trained employees.
Every student deserves to feel included with a safe and nourishing meal. We take pride in our comprehensive approach to allergen management and we’re dedicated to maintaining the highest standards of allergen safety across our program as we continue to serve our communities.
