We identified a Food Allergen Advisory Team composed of 10 managers, chefs, cooks and our dietitian. The whole team will complete the Great Gluten-Free Kitchens training program designed and offered by the National Foundation for Celiac Awareness. This will allow us to ascertain how Cornell Dining can be more aware and progressive with gluten-free kitchens, menus and food items.
Therese O’ConnorManager—Training & Staff DevelopmentCornell UniversityIthaca, N.Y.,
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