The University was awarded the Food Allergy Training Consultancy’s (FATC) highest accolade following an in-depth assessment of the menus on offer in the institution’s food outlets; its rigorous food handling, preparation and storage regimes; and its policy of detailed and accurate food labelling.
“Not only do we support local suppliers and producers in sustainable food production practices, but we provide a diverse choice for diners from different cultural and religious backgrounds, as well as those with medical and physiological dietary needs,” said David Morton, Catering Manager at the University of Winchester. “These days, more and more is known about complex allergies and intolerances, and we are acutely aware of the crucial need to get it right every time.”
In conjunction with the FATC, the University adapted its menus; reviewed practices in all kitchen and serving areas, implementing an exclusive area for gluten free preparation in the main kitchen; and trained all food handlers to the Chartered Institute of Environmental Health (CIEH) Level 2 Food Allergy Aware certification standard.
“I am delighted that we have now won Gold – recognising the extensive range of ‘free from’ foods incorporated into our varied menus and the fantastic behind-the-scenes teamwork in the kitchens," added Dave. "The award is testament to the University’s inclusive values and its determination to create healthy, safe and varied options for students, staff and visitors.”