Gloves should be worn by special diet servers and care should be taken to not cross utilize serving utensils when dispensing food to the special diet campers. Gloves should also be changed when leaving your station, or if a potential cross-contamination has occurred.
Training about cross contamination will take place at the start of the season as well as during the pre-service stand- up before every meal. This will reiterate the importance and dangers of those with allergies being exposed.
All Kitchen professionals, and staff should be mindful of the ingredients contained in snacks and should not distribute specialty items (i.e. lactose free/gluten free) to the general camp population as these should be reserved for the campers requiring these items. The Special Diet Kitchen Manager is responsible for maintaining proper inventory of allergen free products.
All Special Diets Areas and Equipment should be consolidated and clearly labeled “SPECIAL DIETS”This includes but is not limited to:
The Special Diet Kitchen Manager should consult with the Kitchen Manager to advise of the presence of any allergens in the general meal. When possible, portions of the menu item(s) should be set aside for the Special Diet Chef before the allergens are introduced i.e. gluten, soy, dairy, etc.. This meeting should take place everyday
The Food Service Director and/or the designated Special Diets Kitchen Manager should have a conversation with the camper to triple check accuracy of information, obtain any personal preferences, and give the camper a sense of safety and comfort. Interaction at some camps will include bracelets to denote allergies and appropriate meal distribution. Please reference bracelet
