It is always a pleasure to visit the catering team at Lancaster University for their annual Allergen Accreditation Audits. The team all have a positive attitude to managing their customers with food allergies or intolerances. When I met with team members they are happy to share updates and provide information in support of their Allergen Accreditation Application. Following a review of the paperwork submitted and a full audit on the day of the site visit, the team at Allergen Accreditation are delighted to confirm ongoing Membership for Lancaster University.
There has been a recent change in the staffing structure and the Head of Retail, Bars, Cafés and Restaurants is Peter Welling. As an experienced Manager in the hospitality sector having previously worked at The 3 Fishes Clitheroe, Lancashire and has also worked in a Marco Pierre White Restaurant in Surrey.
Peter has worked at Lancaster University for 8 years and in his current role for 18 months. He told me he loves his role as it is very diverse and every day is different. Peter is very customer focussed and he praised his team.
He was pleased to report that since the audit last year there have not been any allergy incidents. He commented that initially managing food allergens was hard work, however it is now second nature as the team are fully aware of the procedures.
Peter commented that the Allergen Accreditation Scheme is a very positive incentive for parents and students who have food allergies. They feel reassured when the certificate is out on display and the staff members feel confident in managing allergens.
On Open Days the team expect a significant number of students will have dietary requests. The department have a residential meal package scheme and a Freedom Meal card to allow students to budget for their meals.
The department also provide meals on Campus for the Pre-School nursery. There are more children in the nursery with food allergies and intolerances. If there are children with severe allergies, the allergens will be removed from the menu. At present this includes no nuts and no sesame seeds to ensure the young children are safe.
The Retails and Events Manager at Lancaster University is Vicky Shaw and she has worked at the University for 10 years. She was a student at Lancaster and studied Theatre, however she enjoys working in the catering department and has managed every unit on Campus during her employment here. She confessed her favourite unit is The Mill which is a very busy bar and kitchen. She has worked in her current role for 14 months.
Vicky also loves her job and says the people she works with are a good strong team.
Vicky’s favourite event is the annual Lancaster v York Roses event
Vicky said that managing allergens remain a key priority for the team, in particular for any residential students and they work with the student to provide meals which are suitable and that they like to eat.
The Deli café bar has 20 staff in total and 4 staff work on each shift. The Deli is open from 08:00-4:30. Sandwiches are freshly made to order for customers and they always have a “Meat Free Monday” which is always popular. Home made soups are freshly made every day 1 soup is always vegan. The barista drinks offer 4 alternative milks including oat, coconut, almond and soy and separate jugs are used which are colour coded according to the type of milk. Gluten free options are available with all gluten free cakes are covered up whilst on display.
There are very clear procedures in place which all staff follow, and each recipe has Standard Operating Procedures which must be followed. During the audit visit the staff confirmed that they always follow the standard recipes, and they showed me the files which they use on a daily basis. All products are checked on delivery and if substitute items are delivered, they must be checked prior to using.
The Mill which is the outlet in The Fylde Bar is a popular bar serving food alongside the drinks offer. The Manager Kiera Jarvis was also a student at Lancaster University previously-they never want to leave ! Kiera explained that when studying at The University for their Maths and Statistics Degree it wasn’t easy, but they found a supportive environment which they loved. Kiera is passionate about providing that same safe environment for all students on Campus. Kiera has worked in The Mill for 4 ½ years and for the last 14 months as The Manager. The Football nights are the most popular and The Mill can get very busy with food and drink. All drinks in the bar have an allergen matrix which they refer to when required. Barista coffee is also available with alternative milks available. Kiera is fully aware of their responsibility in managing allergens in this unit, I was shown the wonderfully named “Swappidity Doo” book which itemises any substitute product clearly. This shows due diligence and understanding of the risks of substitute items.
The Hub in the Management School is a very busy unit and the menu consists of jacket potatoes, soup, sandwiches and paninis. The food is prepared in other units such as County South Kitchen and The Deli. The unit is a “Proud to Serve Costa” retail outlet and the manager Lisa discussed with me how careful they are to reduce the risk of cross contamination ion when heating products in the MerryChef. Pre-packed products all have the required labels.
All units were checked on the day of the audit and staff were very happy to chat about their units and to confirm that procedures are followed. An audit visit to Lancaster University Catering team is always a positive experience as they have procedures in place, all staff are trained according to their role and they are confident in their ability to provide suitable safe options for students with allergies and intolerances.
Jacqui McPeake
Chief Allergen Officer Allergen Accreditation
The Hub Cafe
Client ID: AA/00000307
The Mill
Client ID: AA/00000306
The Deli
Client ID: AA/00000305
