When Allergens Attack

Schilling, Becky
June 2010
FoodService Director;6/15/2010, Vol. 23 Issue 6, p30
Trade Publication
The article examines how food service operators in U.S. K-12 schools , colleges and universities are creating safe dining environments for customers with food allergies. According to Susan Johnson, school nutrition supervisor of the Jackson-Madison County School System in Tennessee, the district has experienced an increase in the number of students with food allergies. Jackson says that the most common food allergy in her district is peanuts.


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