Policy

Food Allergens: Talking Points

We have found that the safest strategy for customers with food allergies or other dietary concerns is an open line of communication with our Resident Food Allergy Expert. The Resident Food Allergy Expert is the person at each location who responds to all ingredient questions. They are familiar with the ingredients and preparation of our items and can communicate this information to customers.

Because of the open nature of our kitchens, we cannot guarantee that any of the food we prepare is “free” of any of the allergens that are present in our kitchen. We do, however, train our associates to understand and prevent cross contact of allergens during preparation and service.

For ingredient and preparation information needed to make choices about our other menu items, we encourage our customers to speak with the Resident Food Allergy Expert.

Michael Pelonero, General Manager 610.710.1978 Michael.Pelonero@compass-usa.com

Serge Riviere, Executive Chef 610.719.5921 Serge.Riviere@compass-usa.com

Food-Allergic Individuals – Be aware that we handle and prepare egg, milk, wheat, shellfish, fish, soy, peanut, and tree nut products, and other potential allergens in the food production areas of our facility. Please direct any questions to the manager prior to placing orders.

Value of Onsite Catering

Approximately $.30 of every catering dollar spent assists the subsidy

Risk of liability from food bourne illness with off site catering from food not being stored properly

All food handlers are Serve Safe Certified

Compass sources all food from certified vendors with proper liability insurance in the event of a recall

Onsite Catering is set up and cleaned up by café staff

Offsite Catering must be signed in and cleaned up by person ordering; posing serious safety risks, especially with sternos and fire

Onsite Catering has the ability to respond to last minute needs. 90% of the time we need to provide what an off site caterer has forgotten, adding to the charges

Catering menus follow the guidelines of J&J eat complete program and are monitored