Preparing meals for students is challenging enough, but the stakes are even higher when taking allergies into account. The CDC estimates that one in 13 children has a food allergy, or two students per classroom. In the U.S., the most common foods that cause serious allergic reactions are milk, eggs, fish, shellfish, wheat, soy, peanuts and tree nuts. But cooking special meals for students with documented allergies isn’t enough, since as many as 25% of severe reactions during school are among students who haven’t been diagnosed yet, according to Food Allergy Research & Education.

Let’s review three back-of-house best practices to ensure students’ meals are prepared safely for everyone to enjoy.

1. Prevent Cross-Contamination. Store and organize allergen-free ingredients separately and prepare them with dedicated utensils, cutting boards and plates.
2. Document Procedures and Workflows. Use clearly labeled containers to prevent confusion among staff, and ensure your whole team is prepared for food allergy emergencies.
3. Simplify Menu Builds. Build allergy-friendly menu items with shorter, more controlled ingredient lists. For example, rely on base proteins and simple flavor systems that are easy to customize.

Commodity proteins like turkey make it easy to make allergy-friendly recipes work at scale. Turkey is a highly versatile protein with endless applications. It works perfectly in familiar formats like a Turkey Cool Wrap, including cheese and romaine (and sub the whole-grain tortilla for a gluten-free wrap), or to headline better-for-you options like this Turkey Philly Cheesesteak, with a dairy-free cheese sauce alternative. It even pairs with global flavors, such as in this Orange Turkey Salad, featuring turkey medallions dressed in Kikkoman Orange Sauce with carrots and edamame.

Building your K-12 menu with allergy-friendly principles in mind helps schools reduce risk and ensure every student has access to safe, appealing food options.

Content courtesy of Butterball Foodservice

Sources:

“Managing Health Conditions in School: Food Allergies in Schools” – 2024 – CDC

“Appendix 9: Allergen Cross-Contact Prevention” – 2019 – FDA