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	Chefs
Waiting staff	Dealing with a customer
The Law	Emergencies