Did you know IU Bloomington leads the Big Ten as a top food allergen-friendly campus? Campus Auxiliaries intern Aurora Young recently sat in on a staff allergy training session led by IU Dietitian Lauren Bartholomew, where she learned about why the training is so important.
What is the difference between celiac disease and gluten intolerance? What’s the best way to administer an EpiPen?
IU Dietitian Lauren Bartholemew reviewed these topics and more at a recent AllerTrain class for IU Dining & Hospitality staff that included 20+ staff members, including nutritionists, utility workers, chefs, and front-of-house staff and managers from across campus. Since November 2025, 52 staff members have been certified in the training, which occurs four times a year during university breaks.
As of 2026, IU has three Registered Dietitians certified to teach AllerTrain, offered through MenuTrinfo, whose mission is to make food safer and more transparent through nutritional labeling, foodservice training, and the Certified Free From program, the only global certification that verifies retail and packaged food products are free from major allergens.
IU became an AllerTrain campus in 2018, long before the federal law requiring allergy training for school food workers through the Protecting Children with Food Allergies Act of 2026.
AllerTrain in action
The training covers six major topics:
Food allergies and anaphylaxis. A food allergy is an immune response, usually triggered by food protein. The dietitians shared the difference between mild and severe reactions. Participants saw a demo on how to use epinephrine auto-injectors for severe symptoms, which can cause hives, redness, throat swelling, wheezing, fainting, or a drop in blood pressure.- The “major nine” allergens. The U.S. Department of Agriculture (USDA) classifies the following as the major allergens that account for most reactions: eggs, fish, milk, peanuts, wheat, shellfish, soy, tree nuts and sesame. While coconut was officially removed as a tree nut in 2023, IU continues to label coconut as a separate allergen trait. IU directs students with severe allergies to the Free From IX station at McNutt and Worry Free locations at Forest and Wright.
- Celiac disease vs. intolerance. Celiac disease is an autoimmune disorder that damages villi in the the small intestine when *gluten is consumed, impairing nutrient absorption. Attendees discussed the difference between celiac disease and non-immune food intolerances (such as lactose intolerance), which do not pose immediate life-threatening risks but can cause uncomfortable symptoms. *Gluten is a protein in wheat, barley, rye, and related grains.
- Cross contact and cleaning. Preventing contact between foods is an important part of the AllerTrain program. Cross contact occurs when the same utensil is used for different items (for example, using the same scoop for peanut butter and jelly). IU trains employees to use separate utensils, designate allergen-free areas, clean surfaces with hot soapy water, and use fresh or disposable cloths to clean tables. The session also covered special concerns in self-service areas, shared fryers, cutting boards, and plating methods.
- Communication and procedure. Front-of-house staff were reminded that clear communication is key: ask diners about allergies, notify a supervisor, consult ingredient lists and the person-in-charge, to be honest if you don’t know an answer, and then find out. IU’s NutriSlice system and menu disclaimers were referenced as tools for accurate information sharing.
- Emergency response. Staff watched videos on how to use an EpiPen and practiced how to handle anaphylaxis in the moment: administer epinephrine immediately, call 911 and describe the situation and location, keep the person lying flat with feet elevated (or on their side if vomiting), and be prepared to administer a second dose after five minutes if needed.
After a review of the important points—read labels carefully, follow strict cleaning practices, communicate clearly, and respond as fast as possible in a food allergy emergency—participants took a post-presentation exam. Those who passed received the certification, which is good for three years. Staff members left with practical tools, increased confidence, and a better understanding of how small actions can save lives.
“After witnessing the strong teaching efforts of our RDNs and with the encouragement of my boss, I recently became a Certified AllerTrainer,” said Erin Collicott, a Registered Dietitian for IU Dining & Hospitality. “I’m excited to support our staff and students and truly grateful for the opportunity to grow and share my knowledge.”