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Nutrition Services takes ingredient labeling very seriously. Many Saint Paul Public School students have food allergies - some even life-threatening, some must have their foods modified for texture, and may make food choices based on religious beliefs.
What happens at the Nutrition Center?
- Products that are not individually labeled (such as milk cartons) are "catalogued" in an ingredient database. This is updated as new ingredient information is received.
- When a brand changes, new ingredient information is provided to our Quality Control Specialist. Example: When our brand of yogurt changed from Dannon to Trix, we verified that the type of gelatin used does not contain any pork by-product.
- For serious special diet needs, our on-staff dietitian works with the school's IEP team to create appropriate menus and provides necessary training to cafeteria staff.
What happens at the school cafeteria?
- Cafeteria staff takes great care to use separate serving utensils and work surfaces to avoid "cross-contamination" of foods, such as pork and non-pork items.
- Cafeteria supervisors work with the school's IEP team to ensure that the meals meet the special needs diets of students.
If you or your students have questions about any item or cafeteria practice, please contact:
- Food Ingredients: Quality Control Specialist, Mari Lowry, 603-4956
- Special Diets: Nutrition Services Manager, Linda Dieleman, M.S., R.D., L.N. 603-5034
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List of Ingredients updated 08/29/08
Medical Statement
