In an effort to make food safety a priority, the Syosset Board of Education recently considered a request to have all ingredients posted online by the district’s food service providers. On Monday, Oct. 17, Superintendent Dr. Thomas Rogers and Coordinator for Educational Services Peggy Grosso discussed the possibility of moving forward with the request and the challenges that surround it.
The movement came about due to the concern of certain parents, particularly those who have children with food allergies. Though the district is already attentive to the needs of children with allergies, this added precaution would serve to assist parents and their kids in making more informed food choices.
“We’re very aware of food allergies and creating a safe atmosphere for that,” said Rogers. “We would like to do better when it comes to prevention and trying to avoid situations that might put children at risk.”
The Syosset School District has had a committee in place since 2015 that oversees food services and safety practices. There are already vital measures that exist to increase awareness and prevention including an approved snack list that indicates the kinds of food that are less likely to trigger any allergy attacks.
“A representative from food services as well as a representative from the central office meet with student representatives regarding food options with reduced allergens,” said Assistant Superintendent for Business Patricia Rufo. “The district also purchased an oven at Syosset High School that is free of products containing gluten. Further, the district is just completing the training of staff in the administration of auto-injectors in the event of serious allergic reactions.”
The idea of having a comprehensive list of ingredients from affiliated food providers is appealing to parents within the district, however the board, Rogers and Rufo highlighted certain challenges associated with the request.
“We have been informed by our current food service management company that in some cases food manufacturers may change or substitute ingredients without informing us, leading to misinformation of posted information,” added Rufo.
Upon research, the board found no instances of other local districts that have all food ingredients available. Though the district may face certain difficulties moving forward, there are other preventative measures that will be a priority. According to Rogers, the district is focused on responding quickly and effectively to emergency situations.
“In case of emergency, we have to have a robust response,” said Rogers. “We could try to make EpiPens more readily available and increase the supply. It’s impossible to take care of every conceivable situation, but we can certainly reduce the risk of accidental exposure.”
Actions regarding the request for a list of food ingredients from providers is still in its preliminary phase, but it is a topic that is certain to be revisited. Rogers concluded discussions regarding the matter by assuring attendees that the district would consider writing a new Request for Proposal that would require food service providers hoping to work with Syosset to provide menu information online.
