Technical / White Paper
Allergens – key things caterers need to know
Food allergies and intolerances are a significant and growing health problem globally. The catering industry in particular has an important role to play in ensuring that people with allergies are not served food that will cause an allergic reaction.
A new law coming into force this year will change the requirements for labelling allergens in catering businesses. In this White Paper Chris Wells, Head of Food Safety & Product Integrity at Leatherhead Food Research, outlines the key things the catering industry needs to know about allergens and how to manage them.
