Delivering Guided Support for Allergy Management

At FLIK, we support and acknowledge the risk of unmanaged food allergies, which is why we take food allergy management very seriously.

Together, in partnership with Food Allergy Research Education (FARE), we mandate that all of our chefs and managers participate in ServSafe™, a companywide food safety training program, designed to better educate our culinary staff about healthful and safe food preparations.

Additionally, we make even more efforts for allergy awareness, by requiring that all on-site foodservice staff at each of our schools attend a comprehensive food allergy training session taught directly by our Director of Wellness.

With these initiatives, we hope to curate an environment of understanding surrounding food allergies, as well as acceptance and growth. The staff at each of our facilities learn how to approach every angle for preventing students with food allergies and providing them with the confidence to know that they’re taken care of.

Common Food Allergies We Look Out For

While we make sure to accommodate all unique allergy restrictions at our schools and facilities, we do look out for these common allergies, that we see commonly.

To prevent any contamination or risk, our team of chefs thoroughly clean and sanitize all surfaces, as well as use separate utensils and dishes when preparing and serving meals.

Through our in-depth and routine labeling systems, we’re able to accurately identify any and all ingredients when preparing dishes, avoiding any possible contamination or mixture where required.