The momentous changes the last year brought to lives of food safety and public health professionals can be scary. In late 2012, the Mayo Clinic released a study indicating that celiac disease is more serious and common than previously thought. The ADA took these stats seriously when they ruled against Lesley University in Dec. 2012 in a case confirming that food allergy sufferers were covered under the Americans with Disabilities Act. Under the Agreement, Lesley was required to modify its meal plan and was required to pay compensatory damages of $50,000 per student. Every college and university in the country took notice.
The bottom line is this: food safety in today’s public health environment means much more than ensuring the staff has clean hands. It means a careful menu analysis, including reverse ingredient look up, with an eye toward top allergens; identifying recipe changes that allow more gluten-free or allergen-free options; and expanded training on food handling procedures to ensure safe delivery of meals to diners with food allergies, intolerances, or sensitivities.
What do the new regulations require of public health officials in schools and institutions? How is staff trained? Which staff is trained? What new regulations are on the drawing board? Will more legal battles follow after the Lesley University decision?
These are questions that nutrition analysis firms hear every day. At NEHA, the founder of one of these firms can provide answers to the questions, with practical advice to ensure public health officials and personnel are following the letter of the law. Together, a panel will help attendees develop the tools to create a food safety culture – and flip the fear.
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