Video tutorials

Allergens explained

Caterers and all others who work in the food service sector must now, by law, provide information on the allergen content of the foods they sell at the actual point of presentation.

Gluten and cross contamination

Cross contamination is the big risk for people with food allergies, food intolerances and coeliac disease. Gluten is very difficult to control in a kitchen. This two minute video will show you how to manage your café or restaurant kitchen to reduce the risk of gluten cross contamination.

What food is safe for coeliac customers to eat?

Gluten is one of the most difficult allergens to control, and ironically, one of the most popular "free from" choices. Up to 1 in every 100 people have coeliac disease and many more have an intolerance to gluten. They need to avoid gluten to protect their health and well-being. It is not a choice, but a medical necessity.

Gluten and the law in the Republic of Ireland

The law around what you can and can’t say regarding the gluten content of the foods you sell has been tightened up. The term “Gluten free” is now specifically defined by law. (Republic of Ireland).

Gluten and the law in the Northern Ireland

The law around what you can and can’t say regarding the gluten content of the foods you sell has been tightened up. The term “Gluten free” is now specifically defined by law. (Northern Ireland).

Food Allergy and Food Intolerance (Part 1 of 3)

In this video we describe the key characteristics of food allergy, food intolerance and coeliac disease.

Food Allergen Management (Part 2 of 3)

A walk around a catering kitchen describing the steps involved in managing food allergens in a catering kitchen.

Serving customers with food allergy or food intolerance (Part 3 of 3)

How caterers can protect the health of their food sensitive customers.