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Special Meals, Allergies, and Food Safety

If your child has a food allergy or meal modification that requires a food substitution in the cafeteria the scholar’s physician must fill out and sign the Medical Statement for Students Requiring Meal Modification form. Due to large numbers of scholars, Nutrition Services’ staff will be unable to monitor for scholar religious or lifestyle preferences that are not physician ordered.

 Medical Statement for Student Requiring Meal Modification

 Diet Discontinuation/Change Form  

Teachers/staff can order dinner sacks in advance.  Please complete the Order for Dinner Sacks Form one week prior to the date of service and return it to the Kitchen Manager.  

Common Food Allergens: These tables list the foods we serve and the common food allergens that the foods contain. Shellfish is not listed as we do not serve foods that contain shellfish. 

Allergen advisory: We cannot guarantee that our food is free from any allergens because we use shared space and equipment. This list does not contain food substitutions. Please check with your Kitchen Manager to confirm the entrée being served matches the one listed in this document.

Key

* The Federal Food, Drug, and Cosmetic Act requires that the labels of most packaged foods disclose when they are made with a major food allergen. This list contains eight of the nine most common food allergens. Shellfish and sesame are not listed as we do not serve anything containing these allergens.

1 = There are two exceptions to the Food Allergen Labeling and Consumer Protection Act law regarding soy. Manufacturers do not have to label a product containing soy if the product only contains refined soy oil or soy lecithin that has been used as a release agent. In an effort to be consistent with product labels, this list also follows those exceptions.

2 = Products that contain wheat also contain gluten because gluten is a protein naturally found in wheat. The exception to this is if the wheat has been processed to specifically remove the gluten protein. This is rare but would be labeled.

M = The manufacturer included a voluntary "may contain" or "produced in a facility" statement on the food label.

HS = High School, WG = Whole Grain

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