*Adapted from policies but simplified for students
WVU’s Management of Allergen Safety
How WVU Hospitality Group Manage Manages Allergen Safety*
Staff Training
- Food allergy awareness training required twice yearly, taught by our Wellness Dietitian who is AllerTrain certified
- Ongoing education
- Training for those who onboard past the regularly scheduled training dates
Ingredient Transparency
- Menus and ingredient info available – see labels, menus, paper print outs (insert photo here)
- Label review encouraged
Cross Contact Prevention
- Cleaning and sanitizing procedures
- Separate equipment when possible
- Careful food preparation practices – all Thrive menu items are prepared separately back of house in purple, color-coded kitchen items that are not used for non-Thrive meals.All Thrive seasonings, oils, and other ingredients are also kept separate.
Disclaimers
- Cross-contact cannot be completely eliminated
- Ingredient changes may occur
- In the case for inventory issues, menu changes, substitutions, formulary changes, etc.
- Manufacturers of vendor items may change formulation or substitute ingredient(s) with minimal notice, which may cause ingredient list and labeling discrepancies. Please check labeling and request verification with dining staff at any time of uncertainty.
