Advice for Caterers
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:
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