The Safe Table: Operational Excellence in Campus Allergy Management

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Join Sabrina Hafner, MS, RD, LDN (UMass Dining), Sharniquia White, MS, RD, LDN (Spartan Dining at UNC Greensboro), and Tiffany Leon, MS, RD (FARE) for a discussion on allergen safety in campus dining.


Hear how campus dining staff confront daily operational challenges to ensure safety in high-volume environments, demanding attention to detail, transparency, and a culture of accountability. Rather than just discussing policy, the panelists share successes and failures, pivots, and student safety. The panel responds to audience questions and discusses how dining directors, culinary leads, and dietitians actively bridge the gap between a written allergen policy and the physical plate of food to ensure the safety of the student.

Recorded on May 12, 2026.

Tiffany Leon, MS, RD

Tiffany Leon, MS, RD (Moderator)

Asst. Director of Training and Professional Programs

FARE (Food Allergy Research & Education)

As FARE’s Asst. Director of Training and Professional Programs, Tiffany supports the development of educational materials and training programs for key target audiences, including registered dietitians or other healthcare professionals, commercial foodservice operators, and, of course, those with food allergies! Tiffany came to FARE from a college campus where she worked in dining services to help students with dietary restrictions navigate their dining options, served as a voice for the students during menu development, and provided food safety training to the campus dining staff. Before that, she was at a private nutrition and research firm that tailored holistic nutrition programs to boost physical and mental performance.

Sharniquia White

Sharniquia White

Campus Registered Dietitian, MS, RD, LDN

University of North Carolina - Greensboro

Sharniquia White is a culinary nutrition advocate with a deep passion for using food as a bridge between nourishment and connection. With a strong background in food education, she empowers others to explore the intersection of flavor, culture, and wellness. Whether she's leading cooking demos, designing engaging wellness content, or creating vibrant food experiences, Sharniquia is on a mission to make nutrition approachable, joyful, and rooted in real-life traditions. She is currently the Campus Registered Dietitian for Spartan Dining at The University of North Carolina at Greensboro, where she uses her culinary expertise to develop allergen protocols and wellness initiatives.

Sabrina Hafner, MS, RD, LDN

Sabrina Hafner, MS, RD, LDN

Associate Director of Nutrition

UMass Dining

Sabrina Hafner is the Associate Director of Nutrition for UMass Dining, where she leads campus-wide efforts focused on food safety, dietary accommodations, inclusive menu development, and health promotion. Her work bridges dining operations, public health, and student wellbeing, ensuring that campus food environments are safe, transparent, and welcoming for all. Sabrina collaborates closely with chefs, health promotion teams, academic partners, and the surrounding community to embed wellbeing into everyday dining experiences. 

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The Safe Table: Operational Excellence in Campus Allergy Management Recording
Recorded 05/12/2026  |  57 minutes  |   Closed captions available
Recorded 05/12/2026  |  57 minutes  |   Closed captions available In campus dining, "safety" is a daily operational challenge that requires attention to detail, transparency, and a culture of accountability. Instead of just discussing policy, our speakers will share successes and failures, successful pivots, and student safety. We’ll explore how dining directors, culinary leads, and dietitians work together to bridge the gap between a written allergen policy and the food served. Moderator: Tiffany Leon, MS, RD, assistant director of training and professional programs, Food Allergy Research & Education (FARE) Panel: Sabrina Hafner - associate director of nutrition for UMass Dining, University of Massachusetts - Amherst Sharniquia White - campus registered dietitian for Spartan Dining, University of North Carolina - Greensboro
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The Safe Table: Operational Excellence in Campus Allergy Management - Slide Deck
Open to download resource.
Open to download resource. Downloadable slide deck created by Tiffany Leon, MS, RD, Asst. Director of Training and Professional Programs, FARE (Food Allergy Research & Education), for the NACUFS The Safe Table: Operational Excellence in Campus Allergy Management presentation on May 12, 2026.
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FARE: Best Practices for Food Allergy Management in Higher Education
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Open to download resource. FARE College Program There are two parts to this document: • The Accessing Services Guide is intended to assist in broader accommodations streamlined through central point of contact in disability services, and extending to residence life, health services, student affairs, and other departments in creating and implementing effective policies and services to meet the needs of students with food allergy and celiac disease throughout the college setting. Campus-wide collaboration is critical. • The Dining Services Guide is intended to provide solutions and best practices for safely preparing food for students with food allergy and celiac disease.
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Food Allergies Poster
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Open to download resource. How to Keep Guests Safe and Included Downloadable poster from FARE
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Self Disclosure
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Open to download resource. FARE Customizable Self Disclosure Poster
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