The catering team at St John’s College has been working towards this achievement for many months, before being assessed this Summer.
It produces more than 1,400 meals each day in its Cambridge kitchens, for different dining locations in College – from the Cafeteria through to fine dining for lunches and dinners.
Bill Brogan, Conference & Catering Manager said: “A huge amount of work has gone into this accreditation and I’d like to thank Ian Hogg, Assistant Catering Manager who has led the initiative.
“The College has had an Allergy Policy in place for some time and working towards this accreditation has helped ensure we meet the objectives set. It has involved not only reviewing practices, but also training our team to understand the implications and responsibilities of being an Allergen Accredited Venue.
“Before each service starts, all staff are briefed on the dishes to be served and what specific allergens are contained. This is backed up by allergen cards and details on the menu which also provide this information.
“We have a growing number of students and visitors from both the UK and overseas who have allergens and food intolerances, particularly in relation to dairy. This accreditation highlights our official commitment to engaging with and helping to meet their requirements.”
Looking to the future, the College will undertake two sessions of allergen training every year for all staff and also undergo an annual Allergy Audit, conducted by external assessors.
Image: St John’s College achieves national allergy accreditation, left: Bill Brogan, Conference & Catering Manager and Ian Hogg, Assistant Catering Manager.