Most allergen programs start and stop at the major 9. But real transparency goes further — into hidden risks, supplier substitutions, and the product data behind every menu item. When any of it slips, the gap between what’s labeled and what’s actually served puts your guests, and your program, at risk.

In this session, the Nutrislice DataTrust team moves beyond basic allergen identification to a practical process for identifying, reviewing, and auditing allergen data across your digital menus.

What’s covered:

• Common allergen errors, and the hidden risks beyond the major 9
• Managing supplier information, substitutions, and formulation changes
• Building sustainable review and audit workflows
• Using technology to reduce risk, including a look at Allergen Intelligence

Presenters:

• Lisa Eberhart, RD, LDN — Director of Nutrition Services, Nutrislice DataTrust. 20+ years in nutrition analysis and former Director of Nutritional Wellness at NC State.
• Randy Lait, CASP — Director of Business Operations, Nutrislice DataTrust. 36 years leading NC State Dining and a food allergen compliance expert.
• Elyse Wiechnicki — Account Director, Nutrislice. Partners with higher education dining operators on foodservice operations.

Built for higher education and healthcare dining teams who own allergen accuracy.