Food Allergy Policies & Procedures
The Huckins Food Program is dedicated to providing a safe and inclusive dining experience for our campers and staff who have food allergies. We are committed to providing alternatives for eaters who have allergies and intolerances to peanuts, tree nuts, gluten, dairy, sesame, eggs, fish, shellfish and soybeans. Any combinations of these allergies are dealt with on a case-by-case basis with guidance from our health team and conversations between camper families and the Food Service Director.
The Food Service Director works closely each session with the Registrar and the health team to identify all campers with food allergies. Our kitchen management team and chefs are aware of all campers and staff with allergies and develop a daily plan to provide safe, delicious food for them. The management team is involved in constant oversight of all kitchen staff to ensure proper food handling procedures. They also communicate with the Dining Hall Manager before each meal so that the menu boards contain the correct information. The Food Service Director or Sous Chef is available at every meal to answer any questions and counselors know they can come to the kitchen anytime on behalf of their campers.
If there are any question or you would like to reach out to Joel Weeman, Food Service Director, please email [email protected].
Allergy Management
In the dining hall, there are three menu boards. These list the main menu for each meal and mark off any allergens that are present in each component. Campers with food allergies should consult these menus at every meal to know which items are safe for them to eat and whether they should seek out alternatives at the gluten free or dairy free tables.
The Camp Huckins kitchen and dining hall are dedicated peanut-free spaces. As a supplement to every meal, we offer Sunbutter and jelly for campers to make their own sandwiches.
Staff from the health team are present at every meal, including cookouts, with each camper’s epi-pen.
Procedures on Specific Allergens
This is not an all inclusive list. We encourage all families with food allergies to contact the Food Service Director to discuss the specifics of the menu and alternatives that we provide. Certain cases warrant families providing supplementary food. This is determined case-by-case and with input from the health team.
Gluten Free & Dairy Free Tables
In the dining hall, we have gluten free and dairy free tables at every meal. Campers with these allergies can find alternatives to menu items that contain them, e.g. gluten free grilled cheese or dairy free pizza, etc. The gluten free table always has gluten free bread and Sunbutter & Jelly supplies. There is a dedicated gluten free toaster by the nurse’s station. The dairy free table always has oat milk and vegan butter.
Note: Despite every effort to provide safe food for every eater, we are not a gluten free kitchen. We make and bake food from scratch and cannot guarantee that airborne gluten will not contaminate gluten free foods.
Nuts
Eggs
Sesame
Shellfish
Cross Contamination
We have salad bars available at lunch and dinner. Croutons and sunflower seeds are kept adjacent to the salad bars to avoid cross-contact with other ingredients. Dressings are made in-house and are all gluten free. However, tuna salad and cheese are kept on the salad bars and eaters with allergies to these foods should be aware of possible cross-contact.
Staff Training
All members of the kitchen team are trained to be aware of the 9 major allergens and how to keep alternative foods safe from cross-contact. Both the Food Service Director and Sous Chef are ServSafe Manager certified and hold Managing Food Allergens certificates from Allertrain.
