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In this section, we focus on practical measures that catering businesses can adopt to minimise the risks for customers with food allergies.
A key point is this: 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. That person should have full knowledge of how to find out the ingredients of anything on sale.
Have a look at our Factsheet - Severe food allergies: Guidance for Caterers