Food served in a restaurant, take-away, deli counter or hotel is not subject to the same labelling requirements as pre-packaged food on sale in shops. This presents problems for people with a food sensitivity who want to eat out. Caterers can help such people by understanding the problems they face and helping them to choose the safest food option. 

There are six important parts to the management of food allergies in catering premises:

Managers
Dealing_with_a_customer
Chefs
Waiting_staff
The_Law
Emergencies


Click on the links below to find out how each part plays a role in protecting the food sensitive customer. 


                           
                  Managers                                                                    Dealing with a customer


 
                      
                Chefs                                                                                 Waiting staff


                              
                   The Law                                                                             Emergencies