3. Supplier recipe changes
“This is one of the biggest challenges, because typically no one alerts anyone to products’ ingredient changes,” Ebert says. She and her colleagues photograph the products that arrive at their facilities, and the information is uploaded to the menu management system to catch any allergen red flags.
Another way to avoid issues: “Stock foods with clean labels, which is now trendy anyway,” says Dartmouth College Dining Services registered dietitian Elizabeth Rosenberger, adding that it’s easier to track changes in foods with four or five plain-English ingredients rather than a long, complicated label.