Food Allergy & Intolerance: guidance for the catering industry

Date: May, 2019.

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cover showing bread, cheese, nuts. prawns and eggsFood allergy, food intolerance or coeliac disease affects about one in ten of us. The effects can range from mildly uncomfortable to life threatening. This booklet sets out what people in the catering industry need to know about these conditions and how to serve customers who must avoid certain foods. It will help you to meet your legal obligations to serve safe food.