In this section, we focus on practical measures that catering businesses can adopt to minimise the risks for customers with food allergies.
Every member of your team needs some understanding of food allergy and its possible consequences and this should be incorporated into your staff training. In addition, there should be at least one designated ‘expert’ whose understanding of food allergy has been developed further. This person should have full knowledge of how to find out the ingredients of anything on sale.
Key areas in this section are:
- Food preparation
- Offering accurate information
- Describing food on sale
- Food supplied to you
- What to do in an emergency